Guilt Free Chocolate Cupcakes with Chocolate Avocado Icing

It’s no secret; I have a serious sweet tooth and will find any reason to bake up a ridiculously large batch of…guilty pleasures. And if you follow my blog you can definitely attest that this is true. It’s a difficult feat living with such an illness. I honestly cannot go to bed without stuffing a couple chocolate covered almonds in my mouth or a slice of week-old pudding chomeur. For those of you who are not familiar with this French Canadian pudding cake, I warn you now: Stay Away! Ok, I might be slightly exaggerating but this is why I get so excited when I find a recipe that not only tastes so fantastic, but is also diet-friendly. So to honor those of you who want their muffin tops but not to wear them too, I dedicate this recipe to you!

The chocolate cake base is unbelievably moist and my most satisfying yet. Don’t be thrown off by the fact that there are no eggs, no butter, and barely any sugar or flour. I promise you, this little cake holds itself up just fine without it! The addition of applesauce and dairy free yogurt make the cupcakes so fluffy and give them just the right touch of sweetness. Those of you who are still not convinced are probably stuck on the fact that I used avocado as my choice of icing. I figured since I am trying a “healthier” cupcake (oxymoron?) I might as well go all the way! I could honestly tell you that I test tasted this icing on some of the pickiest people I know, and they loved it!

Xo Dom Appetit!

Guilt Free Chocolate Cupcakes

Adapted from: Chocolate Covered Katie

Prep Time: 15 mins

Bake Time: 15-18 mins

Tools Needed: medium mixing bowl, 1 cupcake tray, 12 cupcake liners, measuring cups & spoons, hand mixer

Ingredients:

1/3 cup cocoa powder

1 cup whole wheat flour

¾ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup sugar or evaporated cane juice (I only used ½ a cup since the applesauce was sweetened)

1 ½ tbsp cornstarch

1 ½ tsp pure vanilla extract

½ cup vanilla non-dairy yogurt (my fave brand: SoDelicious)

½ cup applesauce

3 tbsp coconut or canola/veg oil

½ cup almond milk (you can use regular milk if you prefer)

Directions:

1)      Preheat oven to 350 degrees. Line cupcake

2)      In medium bowl, mix dry ingredients and then beat in wet ingredients. Make sure not to overbeat. Spoon into lined tray and bake for 15-18 mins. Makes 12

Chocolate Avocado Icing

Prep Time: 10 mins

Tools Needed: hand mixer, medium mixing bowl, measuring cups & spoons

Ingredients:

2 ripe avocados

1 teaspoon vanilla extract

1/2 cup icing sugar (add more if you please!)

1/4 cup cocoa powder

Directions:

1) In a medium bowl, beat avocado, vanilla, icing sugar and cocoa powder until smooth. Spread on cupcakes. ENJOY!

Salmon & Avocado Tartar

I would like to tell you about the most fabulous little bite of textural heaven that I recently experienced: Salmon & Avocado Tartar. Yes, it’s definitely as tasty as it looks. Don’t be fooled by the complex sounding “tartar” title. This quick fix meal can easily be assembled as an unanticipated app for your in-laws or a triumphant main, paired with a glass of crisp white for your fellow comrades. I rarely make raw fish at home, so I was really keen on getting the right cut for dinner with my dearest sis. The key is to go straight to the source and make sure that the kid behind the glass rep’ing the fish is giving you not only the freshest, but the finest cut they’ve got. Make sure you mention that this fine filet is being sacrificed for a home style tartar and they should cube it up for you at no extra charge! Not too shabby eh?

Now, you can’t make a tartar without truffle oil. There is no comparison to the rich, mushroom-y flavors of this aphrodisiac oil. I bought a bottle on my adventures in the South of France and have not looked back since. Don’t worry; if you don’t have some of this heavenly stuff lying around you can always switch up the flavor with sesame & olive oil. I also insist on a chunk of aged parmesan shavings and fresh chives being added to the mix. Top this tasty beauty off on a rocky bed of vibrant green avocados and you’ve got yourself the perfect spring dish. Oh ya, a side of salt & peppered crostini’s are a must…how else are you going to soak up all those oils?

Xo Dom Appetit!

Salmon & Avocado Tartar

Prep time: 10 mins

Tools Needed: medium mixing bowl, measuring spoons, cutting board, knife, wooden spoon

Ingredients:

1 filet of fresh salmon (approx. 8 ounces, diced, sushi-grade)
¼ cup of grated aged parmesan

1 1/2 teaspoons of truffle oil (if you are using sesame oil then use ½ a teaspoon and work your way up!)
2 tablespoon of extra virgin cold pressed olive oil
1 bunch of chives (chopped)
2 ripe avocados (chopped into cubes)
Kosher Salt & Cracked Pepper
Black sesame seeds (optional)

Directions:

1)      In a medium bowl, mix salmon, oils, parmesan and chives. Season with a dash of salt & cracked pepper.
2)      Place avocado on plates and sprinkle with black sesame seeds. Top off with a scoop of tartar and serve with a side of baked crostinis. Serves 2.