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Vegan Chocolate Avocado Cupcakes
Prep 25min
Total1hr40min
Ingredients19
Servings12
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!
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Ingredients
Cupcakes
1 1/2cups all-purpose flour
1/3cup unsweetened cocoa powder, sifted
1cup vegan sugar
1teaspoon ground cinnamon
1teaspoon baking soda
1teaspoon baking powder
1/4teaspoon salt
1cup chocolate almond milk
1tablespoon cider vinegar
1large ripe avocado, pitted, peeled
1/4cup coconut oil, melted
1 1/2teaspoons vanilla
Frosting
1/2cup vegan sugar
1/4cup coconut oil
1large ripe avocado, pitted, peeled
1/3cup unsweetened cocoa powder, sifted
2teaspoons vanilla
1/4teaspoon salt
2tablespoons 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.
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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.
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*Percent Daily Values are based on a 2,000 calorie diet.
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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!
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