Vegan Chocolate Cupcakes with Avocado Frosting
Healthy and delicious chocolate cupcakes made without butter, eggs or any other animal product.
Servings: 8 servings
Ingredients
- 1 cup almond milk unsweetened
- 1 teaspoon apple cider vinegar
- 3/4 cup sugar organic
- 1/3 cup grapeseed oil
- 1 1/2 teaspoons vanilla extract
- 1 cup whole wheat flour
- 1/3 cup cocoa powder unsweetened
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
For Frosting
- 2 avocados ripe
- 1/4 cup cocoa powder unsweetened
- 4 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with 8-12 paper or silicone cups.
- Whisk together the almond milk and apple cider vinegar, and set aside for a few minutes so the milk curdles.
- Beat in the sugar, oil, and vanilla until foamy.
- In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
- Slowly beat the dry ingredients into the wet until smooth.
- Divide the batter evenly between the 12 cupcakes.
- Bake for 16 minutes.
- Remove from the oven, and after a few minutes, move cupcakes to a cooling rack.
- While the cupcakes bake, make the frosting.
- Scoop out the avocado flesh, and place in a food processor.
- Add the cocoa powder, maple syrup, and vanilla, and puree until smooth.
- Frost the cooled cupcakes, and enjoy!
- NOTE: If the mix was not enough to make 12 regular size cupcakes, add 1/2 of the recipe more to this mix.