Mini Chocolate Cupcakes with Chocolate, Avocado & Lime Frosting

Mini Chocolate Cupcakes with Chocolate, Avocado & Lime Frosting

The idea for this came up when Darsh’s sister was coming down for a visit. As she is a strict follower of the Paleo diet, we played around with coconut flour and came up with this gluten-free number. Of course, when using gluten free flour such as coconut or almond flour, the amount of flour used in a recipe could vary as the density of the flour differs from one brand to the next. Some are more course whereas some are grounded more finely… all of which could affect the texture of your cupcakes. So it helps to familiarise yourself with the brand you use so there will be no unexpected surprises on the day you are making these treats.

We used our trusty airfryer for this one, but these would work in a conventional oven as well so don’t fret.


  • 1/4 cup (heaping) of coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 large eggs
  • 1/4 cup agave nectar
  • 1/4 cup neutral oil such a grapeseed (but olive oil works fine)
  • For Frosting
  • 4 small-medium overripe avocados, mashed
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup agave nectar
  • juice of 6 small calamondin limes (also known as limau kasturi)


  1. Start by making the frosting. Put the mashed avocados through a sieve to remove any lumps.
  2. Add lime juice and mix well with a hand-held or stand mixer.
  3. Add the agave. Taste, and add more lime or agave according to preference.
  4. While still mixing, slowly add in the cocoa powder.
  5. Store frosting in fridge until cupcakes are ready for icing.
  6. Preheat your airfryer at 180°C.
  7. In medium-sized bowl, sift in flour, cocoa powder, baking soda and salt. Mix to combine.
  8. In a larger bowl, mix the wet ingredients - eggs, agave, oil.
  9. Slowly add the dry ingredients into the wet, a little bit at a time until fully incorporated.
  10. Fill greased and lined mini muffin cups with the batter, taking care not to fill each cup to the brim.
  11. Cook in airfryer in batches, 8 - 10 minutes each time. My airfryer could fit up to 6 cups per bake. Once done, a toothpick inserted into the centre should come out clean. No airfryer? No problem! I have made these in a regular-sized muffin tray, in a conventional electric oven at 176°C for between 18 to 24 minutes.
  12. Leave cupcakes on wire rack to cool before frosting. Decorate cupcakes with roasted desiccated coconut and lime zest.



You can make the frosting a day ahead and store it in the fridge. It is a great use of overripe avocados that you may have lying around in the fridge. Want not, waste not. Best still, leftover icing can be stored in the fridge for a couple more days and used as spread for breads… or eaten in place of ice cream (or maybe that’s just Darsh). Yum!

Recipe Rating

  • (5 /5)
  • 1 rating