> ½ cup coconut oil
> 1 cup coconut palm sugar
> 2 large eggs
> 9 tbsp maple syrup (see steps 1 and 4)
> 2 bananas
> 1 ¼ cup Bob's Red Mill Gluten-Free Flour
> 1 tsp gluten-free baking powder
> 1/4 tsp salt
> 3.5 oz gluten-free dark chocolate
> 1 avocado
> 1 cup banana chips
Preheat the oven to 350° F. Divide cupcake papers in a muffin tin. Using a hand mixer, beat the coconut oil and sugar together for 1 min. Add the eggs one at a time and add 4 tbsp maple syrup. In a separate dish, peel and mash the bananas with the back of a fork. Add mashed bananas to the egg mixture and mix to combine. Sift the flour, baking powder, and salt over the bowl and fold with a spatula until smooth.
Divide the batter evenly between the cupcake papers and bake on the middle rack of the oven for about 20 min., or until a skewer inserted into a cupcake comes out dry.
Meanwhile, break the chocolate into pieces and place in a heatproof bowl. In a saucepan, bring 1 inch of water to a simmer. Hang the bowl over the pot of simmering water, making sure the bowl does not touch the water. Stir the chocolate for 3 min. or until melted.
Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a tall cup. Add the remaining 5 tbsp of maple syrup and purée with a hand blender until the avocado is smooth. Fold in the melted chocolate.
Spoon the chocolate cream into a pastry bag with a star tip and set aside. Roughly chop the banana chips. Pipe the chocolate avocado frosting onto the cooled cupcakes and top with the banana chips.