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Vegan Chocolate Avocado Cupcakes

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by: Tablespoon Kitchens
Updated Jul 17, 2017
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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!

Vegan Chocolate Avocado Cupcakes

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

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • Step 
    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).
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Frost tops of cooled cupcakes.

Nutrition

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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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