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Vegan Chocolate Avocado Cupcakes

  • Prep 25 min
  • Total 1 hr 40 min
  • Servings 12

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

Steps

Hide Images
  • 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
3
*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!

© 2017 ®/TM General Mills All Rights Reserved

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