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10

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.
Always read labels to make sure each recipe ingredient is vegan. If unsure about any ingredient or product, check with the manufacturer.

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!