Chocolate Cupcakes with Avocado Chocolate Frosting
These mini cupcakes will satisfy your chocolate cravings and are gluten-free, vegan, and have no refined oil. They are moist from the avocado and get a chocolate punch from the icing that has avocado too. You will amaze your family and friends!
Read Kathy's entire post here.
Read Kathy's entire post here.
Author: Kathy Hester, Healthy Slow Cooking
Serves: 3 dozen mini cupcakes
Ingredients
Wet Ingredients:
- 2 tablespoons ground flax seeds mixed with ¼ cup warm water
- 1 ½ cups unsweetened nondairy milk
- ½ cup mashed ripe avocado
- 2 teaspoons vanilla
- 1 teaspoon almond extract
Dry Ingredients:
- 1 cup brown Maskal Teff™ flour
- ½ cup almond meal or flour
- ½ cup vegan sugar (or sweetener of choice, to taste)
- ¼ cup plus 3 tablespoons cocoa or cacao powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Icing Ingredients:
- 2 ripe medium avocados
- ½ cup cocoa powder
- ¼ cup plus 3 tablespoons maple syrup
- 1 tablespoon organic cornstarch
- 1 teaspoon almond or vanilla extract, your choice
Instructions
- Preheat the oven to 350°F. Add paper liners into your mini muffin pans.
- Mix the wet ingredients together in a medium-sized mixing bowl. Then mix the dry ingredients in a small mixing bowl.
- Add the dry to the wet and mix well.
- Using a small scoop fill up each muffin about ¾ full.
- Bake for 15 minutes, then lightly touch one to see if it’s firm. If it’s still a little soft, bake for 5 more minutes. Remove and let cool. While the cupcakes are in the oven, you can make the icing.
- Put all the icing ingredients into your food processor or blender and blend until smooth and creamy.
- Once the cupcakes are cool, frost with the icing using a spatula or a piping bag. Store leftovers in the refrigerator for up to 3 days.
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