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1
Make the Frosting In a small bowl, stir the kuzu root starch into the coconut milk until dissolved.
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2
In a medium saucepan, whisk the agar into the water and bring to a boil.
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3
Simmer over moderately low heat, whisking occasionally, until very thick, 4 minutes.
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4
Whisk in the maple syrup, cocoa powder and salt until fully combined.
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5
Return to a boil, whisking constantly.
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6
Add the kuzu-coconut milk mixture and whisk until smooth.
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7
Simmer over moderately low heat, stirring constantly, until very thick and pudding-like, 5 minutes.
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8
Remove from the heat and whisk in the chocolate chips, coconut oil and vanilla until the frosting is smooth and glossy.
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9
Pour into a glass bowl and let cool to room temperature.
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10
Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
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11
Make the Cupcakes Preheat the oven to 350.
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12
Line 16 muffin cups with paper liners.
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13
In a large bowl, sift the flour with the baking powder, baking soda and salt.
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14
Make the Cupcakes In a food processor, puree the avocado until smooth.
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15
In a medium saucepan, whisk the cocoa powder into the coconut milk and cook over moderate heat, whisking constantly, until just beginning to bubble, 2 minutes.
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16
Immediately add the cocoa mixture to the food processor along with the maple syrup, coconut oil and vanilla.
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17
Puree until smooth, scraping down the side of the bowl once or twice.
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18
Make the Cupcakes Scrape the chocolate mixture into the dry ingredients in the bowl and whisk just until combined.
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19
Scoop the batter into the lined muffin cups, filling them about two-thirds full.
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20
Bake in the center of the oven for about 25 minutes, until a toothpick inserted in the center comes out clean.
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21
Let the cupcakes cool in the pans for 15 minutes, then transfer them to a rack to cool completely.
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22
Make the Cupcakes Scrape the frosting into a food processor and process until smooth and spreadable.
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23
Frost the cupcakes and serve.
