I made these cupcakes (a long time ago) for the bridal shower of a vegan friend of mine. Please ignore how terrible I am at frosting – this was literally my first time using my piping set. I got the recipe from Melissa (Smells Like Brownies) who said it was a delicious cake recipe, even for non-vegans. And you know what? She was right! These cupcakes are moist and decadent and very chocolatey – and don’t taste at all like avocado! They are also incredibly easy to make.
The original post included a lemon and avocado frosting that I was not a fan of, so I ended up using Duncan Hines chocolate frosting in the tub (which just happens to be vegan). You can use whatever frosting you prefer.
Vegan Chocolate Avocado Cupcakes
adapted from Joy the Baker
makes 36 cupcakes
3 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt
2 tsp baking powder
2 tsp baking soda
2 cups granulated sugar
1/4 cup vegetable oil (I used avocado oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
2 cups water
2 tbsp white vinegar
2 tsp vanilla extract
Preheat oven to 350 degrees F. Place cupcake wrappers into 3 muffin tins.
Sift together all of the dry ingredients except the sugar.
Mix all the wet ingredients together in a bowl, including the super mashed avocado (you really don’t want any chunks).
Add sugar into the wet mix and stir.
Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
Scoop batter into muffin tins. Bake for 20 minutes, or until a toothpick inserted comes out clean.
Let cupcakes cool in pan for 10 minutes, then remove onto cooling racks to cool completely before frosting.
One Year Ago – Pasta with Sausage and Peppers
Two Years Ago – butternut Squash Quinoa Salad with Goat Cheese
Three Years Ago – Lemon Blackberry Ricotta Muffins
Four Years Ago – CSA Week 16
