Imagine sinking your teeth into a rich, moist chocolate cupcake that's not only incredibly delicious but also completely vegan and secretly healthy! These extraordinary cupcakes feature a surprising twist - a creamy avocado frosting that's so smooth and indulgent, you won't believe it's made without traditional dairy. Perfect for health-conscious dessert lovers, chocolate enthusiasts, and anyone looking to impress their friends with an innovative plant-based treat that tastes like pure indulgence.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup almond milk
- 1 ripe avocado (for frosting)
- 1/4 cup cocoa powder (for frosting)
- 1/4 cup maple syrup (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine dry ingredients thoroughly.
- Create a well in the center of the dry ingredients and add vegetable oil, vanilla extract, and almond milk. Mix with a whisk or electric mixer until the batter is smooth and no lumps remain.
- Carefully pour the batter into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes. To check doneness, insert a toothpick into the center of a cupcake - it should come out clean.
- Remove cupcakes from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the avocado frosting, scoop the ripe avocado into a food processor or high-speed blender.
- Add cocoa powder and maple syrup to the avocado. Blend until smooth and creamy, scraping down the sides as needed.
- Once cupcakes are completely cooled, spread or pipe the avocado frosting onto each cupcake.
- Optional: Garnish with a sprinkle of cocoa powder or vegan chocolate shavings.
Tips
- Use a ripe avocado for the frosting to ensure maximum creaminess and smooth texture.
- Sift your dry ingredients to prevent lumps and create a lighter, more consistent cupcake batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cupcakes tender.
- Let cupcakes cool completely before frosting to prevent the avocado frosting from melting.
- For extra richness, you can add a tablespoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor.
- Store cupcakes in an airtight container in the refrigerator, and consume within 2-3 days for best taste and texture.
- If the avocado frosting seems too thick, add a little almond milk to thin it out; if too thin, add more cocoa powder.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
