Avocado Chocolate Cupcakes...Decadent and Easy!

Ingredients:

1 cup avocado puree (blend in food processor or blender w/a  little water until smooth)
1 cup sucanat or brown sugar  (Sucanat is non-refined sugar cane still containing the natural molasses.  You can find it in your local health foods store or organic section.  We buy ours at an Amish store...a 50 pound bag lasts a LONG time and is MUCH cheaper!)
1/4 cup honey, maple syrup, or agave nectar
1 cup of milk or milk alternative
2 tsp of pure vanilla extract
1/2 tsp of balsamic vinegar
2 large farm fresh eggs
1 3/4 cup of flour of your choice....we use spelt, almond, oat and a GF flour blend by Namaste)
1/2 cup of cocoa
1 tsp of baking soda
1/2 tsp of sea salt
*OPTIONAL:  toss in 1/4 cup of ground flax
2 small handfuls of chocolate chips

1.  Preheat oven to 350 and spray muffin cup liners.
2.  In large mixing bowl, beat avocado, sucanat, honey, milk, vanilla extract and balsamic vinegar until smooth.  Add eggs 1 at a time and beat just until incorporated.
3.  Dump in all the dry ingredients (except choc chips) and mix well.
4. Add the chocolate chips.
5.  Bake 22-24 minutes or until top springs back.

ALTERNATIVE TO FROSTING:  my kids LOVE these topped w/ some vanilla yogurt and few sprinkles!

Enjoy!