Vegan Chocolate Avocado Cupcakes Recipe & Video | #ratingval# from #reviews# reviews | |
Prep time: 15 Mins
Cook time: 23 Mins
Yields: 12 Cupcakes
Pureed avocado replaces eggs and fat to make these super moist chocolate cupcakes and it's vegan too!
- 1 and 1/2 cups All Purpose Flour
- 3/4 cup Cocoa powder
- 1 teaspoon Baking powder
- 3/4 teaspoon Baking soda
- 3/4 teaspoon Salt
- 1 Avocado, pitted, peeled and diced
- 1 cup pure maple syrup
- 3/4 cup Non-dairy milk (I used almond milk)
- 1/3 cup Coconut Oil (Organic, Expeller Pressed and Refined)
- 2 teaspoons Vanilla extract
- Preheat oven to 350F/180C for 15 minutes. Line a 12 cup muffin pan with paper liners.
- In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
- In a blender/food processor puree together the avocado, milk, oil, maple syrup and vanilla extract. It has to be smooth and creamy without any lumps.
- Stir in the wet mixture into the flour mix. Do not over mix.
- Divide the batter evenly among the 12 cups and bake it for 23-25 minutes or until a toothpick inserted in the center of the cupcake comes out with crumbs attached.
- Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes on a wire rack. After 5 minutes remove the cupcakes from the pan and cool it completely on the cooling rack before you can frost it.
- These avocado cupcakes tasted pretty much like the black bean cupcakes I have baked earlier. The texture was more like that of a muffin than a cupcake. It was moist and dense but nevertheless tasty.
- I used my Indian blender to prepare the avocado puree. First blend the avocado with some of the milk to make it into a fine paste and then add the rest of the wet ingredients to prepare a smooth puree.