This is the easiest chocolate icing to whip up for chocolate cakes and cupcakes, full of nourishing deliciousness.
Delicious. Easy. Nourishing icing that will NOT send children up the walls post consumption, yet will have them raving.
Need a cupcake recipe to go with it? Click here for more yumminess!
Real Food. Happy Bodies.
Simple Chocolate Icing Recipe
Servings: 12 cupcakes icing
- 75 g avocado
- 75 g coconut cream "top" meaning, refrigerated coconut cream that you open the can of and just use the top, really solid bit. Use the rest for smoothies, porridge or hot chocolate
- 75 g coconut sugar for a fructose free version you can also use 60g rice syrup but it won’t set quite as well
- 50 g raw cacao powder
- Blitz your coconut sugar first (in a blender or mini food processor on high for 15 seconds or a thermomix on speed 8 for 4 seconds)
- Add everything else and blitz on medium speed for 5-10 seconds until well combined
- Ice your cakes / cupcakes and pop in fridge to set for 20 minutes if you have time, otherwise just serve straight away. It has a rich chocolate mousse consistency when freshly made. So, so good!
This sounds pretty easy to make and I do have a cake I need to make on the weekend so I just might try this recipe.
Alexx…. That looks amazing!!!
I made your chocolate coconut cupcakes as a cake today and used this icing on top for my husband’s birthday cake. It was a huge hit with my husband and parents but especially my 21 month old twins. I love your recipes. Thank you!!!
Hi Kate – That’s so exciting! Very glad you loved it and the lil’ people were fans. Super welcome and it’s an absolute pleasure 🙂
thankyou alexx 🙂
thecoconut sugar would still cause an insulin spike? is that right?
Hi Shannon. Yes, but a very, very mild one. Coconut sugar is only 10% fructose, the lowest of all the natural sweeteners. Couple it with coconut cream and avocado – both healthy fats – will slow the sugar metabolism even further. Hope that helps! 🙂
Alexx I’d love to know where I could find this info about the fructose level in coconut sugar because I’ve heard such different things about it and haven’t been able to find any good info myself-the info I have found is conflicting!
This icing is to die for by the way, so smooth and so chocolatey, although very rich&dark, I added a little more avocado&coconut cream for the kids. Your chocolate coconut cupcakes were a hit too, made on Gluten free flour 🙂
Love your work, Alexx!
Making these again for my daughter’s birthday next Tuesday. I know the recipe will work out fine as I do it all the time. What I am curious about is how to make the cupcakes in those cardboard cupcake wrappers? I have always just used regular paper patty pans, but I bought some of the cardboard ones to use for the birthday, and I am a bit nervous about how they will work. It says on the packaging to just fill with batter and bake in the oven – is that what you do? How full do I make them? Yours always look so beautifully presented in those cardboard wrappers so I am aspiring to have mine look like yours! 🙂
Thanks Melissa. I fill them to 1 cm from the top for the right ‘puff up’ ratio. then I add a fresh cardboard paper around the one it was baked in, as the butter / coconut oil usually leaves them looking a bit spotty / oil stained and we don’t want that now do we! Send me a pic when you’re done 🙂
Thank you! I will send you a pic – if they turn out okay 😉
Yum, that does sound (and look) delicious. That’s good to know about coconut sugar being only 10% fructose too, I didn’t realise that, thanks.
How long will the icing stay fresh? I want to use it on my daughters birthday cake but want to ice it the night before! Thanks
Any ideas how long this will hold up in the fridge – i.e do I need to prepare and ice on the day, or could I do a day ahead?
Usually lasts for me about 4-5 days – but sometimes I make 3 or 4 times what I need and I freeze a little jar or two of it to defrost and use down the track. A good whisk brings it back to luscious x