Sinfully Delightful Vegan Chocolate Cupcakes With Secret Ingredi

• 1 3/4 cups whole wheat pastry flour
• 15 tablespoons cocoa powder (3/4 cup TB)
• baking soda (you need 1 1/4 tsp!)
• 1/4 teaspoon baking soda (you need 1 1/4 tsp!)
• 1/8 teaspoon salt
• 1 Hass avocado, peeled and seeded
• 1/4 cup sunflower oil
• 2/3 cup sugar
• 2/3 cup light brown sugar
• 2 tablespoons ground flax seeds
• 6 tablespoons water
• 2 teaspoons vanilla extract
• 1 1/2 cups coconut milk

1. Sift the flour, cocoa, baking soda, and salt together in a bowl.
2. Microwave the flax and water together to make "eggs"-- about 30 seconds to 1 minute for it to get a sticky egg-like consistency.
3. Cut the avocado into chunks, this make mixing easier.
4. Combine the avocado, oil, and sugars in another bowl with an electric mixer until fully combined and kinda pale.
5. Add the "flax eggs" to the mix, beating well and scraping the sides of the bowl along the way. When it is nice and fluffy, beat in the vanilla.
6. On a slower speed, gradually add the dry ingredients, alternating with the coconut milk, until both are used up and the batter is this lovely fudgy consistency.
7. Using a large spoon or ice cream scoop, one scoop per paper, fill 12 muffin papers halfway.
8. Bake at 350F for 9-10 minutes or until a cake tester comes out clean.

whole wheat pastry flour, cocoa, baking soda, baking soda, salt, avocado, sunflower oil, sugar, light brown sugar, ground flax seeds, water, vanilla, coconut milk

Taken from www.food.com/recipe/sinfully-delightful-vegan-chocolate-cupcakes-with-secret-ingredi-429117 (may not work)