Vegan Chocolate Cupcakes With Avocado "Buttercream" Frosting
From Jenny Sugar, POPSUGAR Fitness
Notes
Be sure to use ripe avocados for the frosting.
Ingredients
- For the cupcakes:
- 1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 teaspoons vanilla extract
1 cup white whole-wheat flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
- For the frosting:
- 2 ripe avocados
1/4 cup unsweetened cocoa powder
3 tablespoons maple syrup
1/2 teaspoon vanilla extract
Directions
- Preheat oven to 350°F. Line a muffin tin with 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 18 to 25 minutes, or until a toothpick inserted comes out clean. 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!
Source: Calorie Count [1]
Information
- Category
- Desserts, Cupcakes
- Cuisine
- North American
- Yield
- 12 cupcakes
- Total Time
- 39 minutes, 59 seconds
Nutrition
- Calories per serving
- 230