#NationalChocolateCupcakeDay : A Vegan Recipe Starring Avocado

By Rachel Kibbe

#NationalChocolateCupcakeDay : A Vegan Recipe Starring Avocado

 image via Betty Crocker

I found this vegan chocolate cupcake recipe on, of all places, the Betty Crocker website, only modifying a few things. The reason I loved this recipe out of all the vegan recipes out there, is because it incorporates the use of avocado. Believe it or not, avocados can essential tool in your vegan baking arsenal. Their flavor is completely neutralized in by sweeter ingredients (promise) and their consistency provides a light, moist, and nutritious base that really rivals eggs. I once brought an avocado based vegan chocolate pudding to a party and no one knew until I told them and they stared at me in disbelief (after they were licking their bowls clean).

Ingredients:

Cupcakes

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

Cacao nips (optional)

Directions

  •  Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  •  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).
  • 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.
  • Meanwhile in a sauce pan or microwave, heat sugar and coconut oil uncovered on High until oil has melted and sugar has softened. In food processor or blender, place sugar mixture and remaining Frosting ingredients. Cover; process until frosting is smooth stopping to scrape down sides once or twice. 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.
  • Frost tops of cooled cupcakes, sprinkle cacao nibs on them (optional) and enjoy!


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