Chocolate Avocado Cupcakes

I first made these decadent chocolate avocado cupcakes 4 years ago for my friend Natalie’s son.  It was his first birthday and he had a dairy allergy so I was in search of a vegan chocolate cupcake.  I came across this recipe from Vegetarian Times.  I’ve tweaked it a bit but in all fairness have given you the recipe link if you want to make theirs. I enjoy a good frosting, and this homemade one I came up with below is a WINNER in our house!  It is decadent and creamy and is not made from hydrogenated oils.    Alternately you can try the glaze recipe found on the Veg Times link below.

The addition of maple syrup in the cupcake means fewer processed sugars, and using an avocado replaces the egg and most of the oil which keeps the cupcakes moist and decadent while slashing some saturated fat.  

I’d bet money your honey won’t even notice the avocado!  Hope you make them for your sweetie this Valentine’s Day ~ Enjoy!

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Chocolate Avocado Cupcakes

Recipe adapted from VegetarianTimes.com by Melissa Ohlson, MS, RD, LD

Makes 12 cupcakes

Ingredients:

1 ½ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 tsp baking powder

¾ tsp baking soda

¾ tsp salt

1 medium ripe avocado, pitted and peeled

1 cup pure maple syrup

¾ cup unsweetened almond milk or soy milk

1/3 cup canola oil

2 tsp pure vanilla extract

1 tsp cinnamon (optional)

To make cupcakes:

  1. Preheat oven to 350 degrees F.  Prepare muffin tin by lining with paper liners.
  2. Mix together dry ingredients: flour through salt.  Set aside.
  3. In a food processor or blender, combine avocado, maple syrup, almond milk, oil and extract until smooth.
  4. Pour blended ingredients into dry ingredients and whisk, taking care to try and break up any lumps and ensure there are no dry “pockets” in the batter.
  5. Spoon batter into muffin tins and bake for approximately 25 minutes, or until toothpick inserted in center of cupcake comes clean.
  6. Set aside to cool.

Icing – yes this has powdered sugar, which is a highly processed sugar.  Alternatively you can make a glaze for these cupcakes using tofu and chocolate, but my family dives into this icing when I make it (and it’s only once a year).

½ cup Earth Balance natural buttery spread made with olive oil (trans fat free)

1-2 cups packed confectioner’s sugar

2 Tbsp unsweetened almond milk

1 Tbsp unsweetened cocoa powder

1 tsp pure vanilla extract

To make icing:

  1. In a mixer fitted with a whisk, beat Earth Balance spread until creamy.  In small batches and while mixer still beating, add powdered sugar, almond milk, cocoa powder and vanilla extract.  Beat until thick and fluffy – you may not use all of the confectioner’s sugar.  You may need to add a bit more almond milk but be careful not to add too much or it will become too thin.
  2. Spread icing over cupcakes (you won’t use it all unless you are piling the icing thick) and have a super Valentine’s Day!

These cupcakes are around 300 calories each, compared to store-bought cupcakes which can range from 400-550 calories!

 

 

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