These are chocolate avocado cupcakes, from Vegetarian Times, sans the glaze they called for (and didn't really need anyway), because I couldn't be bothered. I was too busy making Peanut Butter Chocolate Chile Ice Cream, as inspired by this episode of Everyday Dish.
Neither of these are particularly thrifty or healthy. Those cupcakes call for a full CUP of maple syrup! I got a good deal on a giant jar of the good Vermont stuff at the greenmarket, but holy cow, a cup is a LOT of syrup, and syrup, deal or no deal, is not cheap. They are delicious and moist and perfect, though, so it's worthwhile. Especially if you've been dreaming about them for a week like I have. See how dark and delicious they look? That is some serious chocolate action. They do look disgusting when you're mixing the avocado up, though. It turns out looking a lot like snot or the slime from Double Dare:
I made it with hemp milk, peanut butter, brown sugar, cayenne, NM red chile powder, cocoa powder, and vanilla extract. Early tastes are promising!
1 comment:
It's worth noting that we have not eaten since September.
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