Vegan Chocolate Avocado Cupcakes

Prep 25 min
Total 1 hr 40 min
Ingredients 19
Servings 12

A decadent, wonderful cupcake that satisfies the sweet tooth, and it's an egg-free, dairy-free vegan recipe. The secret for this amazing moistness? Avocados! MORE + LESS -

Ingredients

Cupcakes

1 1/2

cups all-purpose flour

1/3

cup unsweetened cocoa powder, sifted

cup vegan sugar

teaspoon ground cinnamon

teaspoon baking soda

teaspoon baking powder

1/4

teaspoon salt

cup chocolate almond milk

tablespoon cider vinegar

large ripe avocado, pitted, peeled

1/4

cup coconut oil, melted

1 1/2

teaspoons vanilla

Frosting

1/2

cup vegan sugar

1/4

cup coconut oil

large ripe avocado, pitted, peeled

1/3

cup unsweetened cocoa powder, sifted

teaspoons vanilla

1/4

teaspoon salt

tablespoons water

Directions

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1

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2

In large bowl, beat first 7 Cupcake ingredients with whisk. In medium bowl, mix milk and vinegar; let stand 5 minutes. In food processor or blender, place 1 avocado, milk mixture, coconut oil and vanilla. Cover; process until smooth, scraping bowl several times. Stir wet into dry ingredients; mix well until there are no more lumps. Divide muffin batter among muffin cups (cups will be full).
3

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes.
4

Meanwhile, in microwavable bowl, heat sugar and coconut oil uncovered on High until oil has melted and sugar has softened, about 1 minute. In food processor or blender, place sugar mixture and remaining Frosting ingredients. Cover; process 1 to 2 minutes, stopping to scrape down sides once or twice, until frosting is smooth. If frosting appears too thick, add a bit of water to thin it to desired consistency. Frosting is ready to spread immediately but can be refrigerated if needed, and then stirred to spreading consistency.
5

Frost tops of cooled cupcakes.

Expert Tips

To quicken the ripening process of avocados, place them in a brown paper bag, and store at room temperature. For even faster ripening, add an apple to the bag.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 310
Calories from Fat: 120

% Daily Value

Total Fat: 14g; 21%
Saturated Fat 9g 44% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 260mg; 11%
Potassium: 230mg; 7%
Total Carbohydrate: 44g; 15%
Dietary Fiber 4g 15% Sugars 27g
Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

A decadent, wonderful cupcake that satisfies the sweet tooth, and it's an egg-free, dairy-free vegan recipe. The secret for this amazing moistness? Avocados!