Vegan Chocolate Avocado Cupcakes

Name: Vegan Chocolate Avocado Cupcakes
Prep time: 25 min
Total time: 1 h 40 min
Yield: 12
Ingredients: 1 1/2 cups all-purpose flour; 1/3 cup unsweetened cocoa powder, sifted; 1 cup vegan sugar; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup chocolate almond milk; 1 tablespoon cider vinegar; 1 large ripe avocado, pitted, peeled; 1/4 cup coconut oil, melted; 1 1/2 teaspoons vanilla; 1/2 cup vegan sugar; 1/4 cup coconut oil; 1 large ripe avocado, pitted, peeled; 1/3 cup unsweetened cocoa powder, sifted; 2 teaspoons vanilla; 1/4 teaspoon salt; 2 tablespoons water

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

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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!

Qué Rica Vida Cocina

Updated Sep 20, 2016

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Ingredients

Cupcakes

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder, sifted
1 cup vegan sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate almond milk
1 tablespoon cider vinegar
1 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
1 large ripe avocado, pitted, peeled
1/3 cup unsweetened cocoa powder, sifted
2 teaspoons vanilla
1/4 teaspoon salt
2 tablespoons water

Directions

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

tip 1
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

310 Calories, 14g Total Fat, 3g Protein, 44g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 310

Calories from Fat: 120

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!