Chocolate Avocado (Vegan) Cupcakes with Avocado buttercream Frosting

This is not one of my healthier recipes but they are soo good. I made them for my daughter’s birthday and she loved them. I am making them again. 

Chocolate Avocado {Vegan} Cupcakes with Avocado Buttercream Frosting

Yield: 24 cupcakes

 Avocado-Cupcakes-with-Avocado-Buttercream-@cupcakesandcrinoline.com_

Moist and delicious!

Ingredients

Cupcakes
    • 3 cups flour
    • 6 Tbsp cocoa powder
    • 1/2 tsp salt
    • 2 tsp baking powder
    • 2 tsp baking soda
    • 2 cups sugar
    • 1/4 cup vegetable oil
    • 1/2 cup soft avocado, well mashed, about 1 medium avocado
    • 2 tbsp white vinegar
    • 2 tsp vanilla extract
    • 2 cups water
Avocado Buttercream
  • 2 ripe avocados
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • pinch of salt

Instructions

Cupcakes
    1. Preheat your oven to 350 degrees and line cupcake pans.
    2. In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda. For the smoothest batter, sift the ingredients together prior to whisking.
    3. In a smaller bowl, mash the avocado and then whisk in sugar, oil, vinegar and vanilla. Once thoroughly combined, add and mix in the water.
    4. Add the avocado mixture to the flour mixture all at once, whisk until mostly smooth, and then divide among prepared cupcake pans.
    5. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. You can also test by lightly pressing a finger on the top of a cupcake – if it bounces back, they are ready, but if your finger leaves an impression, continue baking and check again in a minute or two.
    6. Remove from the oven, and allow to cool in the pan for 5-10 minutes. Remove from pan and finish cooling on a wire rack.
Buttercream
  1. Cream avocado and butter together until smooth.
  2. With the mixer on low speed add powdered sugar one cup at a time.
  3. When adding your last cup of powdered sugar add a pinch of salt and vanilla and mix until smooth.
  4. More sugar can be added if you’d like the frosting thicker. Frosting can be stored in the refrigerator for up to 3 days.
  5. Refrigerate cupcakes once cooled and frosted.

Notes

These should be refrigerated and eaten within 3 days.

The cupcake recipe is adapted from Joy the Baker and the Buttercream from How Sweet It Is 

If you like this recipe please share with your friends and leave a comment below how your recipe turned out.

happy baking  Shari

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