Keto Chocolate Cupcakes with Avocado Buttercream


Step 1 Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a cupcake pan with 12 liners.

Step 2 In a large bowl mix together the dry ingredients, in a smaller bowl mix together the wet ingredients. Add the wet ingredients into the dry and mix well.

Step 3Divide the batter between the 12 cupcake liners. Transfer the cupcakes to the oven and bake 12-15 minutes or until a toothpick inserted into the middle comes out clean. Once cooked remove to cool completely before icing.

Step 4 For the frosting, place all of the ingredients into a blender and blend until smooth. If the frosting is too thick add a bit of unsweetened almond milk to thin out.

Step 5Transfer the icing to a piping bag and ice each cupcake.

Step 6Enjoy or refrigerate to serve later.

Step 7Store in an airtight container in the refrigerator for up to 3 days.