Chocolate Raspberry Mousse Cupcakes

Basically these are healthy muffins with chocolate mousse frosting. So, muffins with frosting are CUPCAKES. For real.

This chocolate avocado muffins is a favorite around here, and we eat them just as fast as we can bake them. And paired with a little mousse frosting, they are To. Die. For.

A muffin is just a cupcake without frosting.

Chocolate Avocado Muffins from Core 7 Fueled Cookbook
Makes 20-22 muffins
Fat 8 || Carbs 13 || Protein 4 || Calories 133

3 eggs or flax eggs
½ cup unrefined coconut sugar
1 tsp. vanilla extract
1 medium avocado, smashed
½ cup dark cocoa
1 ½ cups GF flour or all-purpose flour
16 oz. coconut milk
1 tbsp. baking powder
½ cup dark chocolate chips

Cream together your eggs, sugar, vanilla and avocado. Sift cocoa and flour into your mixing bowl, and gently start to combine. Add the milk, baking powder and chocolate chips and gently stir until batter comes
together.

Don’t over mix this batter. Scoop batter into paper muffin liners, filling ¾ full. Bake at 350 degrees for 13-15 minutes. Cool on a wire rack. These muffins freeze really well! Makes 20-22 muffins.

Assemble your “cupcakes.”

Natural raspberry jam (filling)

Fresh raspberries

Chocolate Mousse frosting (below)

Cool the cupcakes. Fill with natural raspberry jam. Frost with mousse and chill in the refrigerator until ready to eat.

Chocolate Mousse Frosting

2 cups heavy cream

1/2 cup cocoa

1/2 cup powdered sugar

1 tsp. vanilla extract

Whisk together the ingredients until still peaks form. Frost the cooled cupcakes and top with a fresh raspberry.

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