Chocolate Avocado Cupcakes – vegan

Even though I had grand plans to see the beach over the long weekend, both Mr Official Taster and I were a bit under the weather. So, no beach. Instead there was a lot of bad tv (Netflix makes it too so easy!), nose blowing, and general hibernating on the couch.

However, I started feeling better on Monday, and yesterday I was ready. Cupcakes cure a lot. And these count as healthy, for the same reason that carrot cake does – they are fruit/vegetable based. Clearly, being made of avocado, they have lots of vitamins and antioxidants and good fat and healthy stuff. I know, I know, you are thinking how bizarre it is to have avocado in a chocolate cupcake. Kaitlin over at Whisk Kid claims she can’t taste the avocado, even in the frosting. I agree that I can’t taste it in the cupcake by itself, but I think it’s there in the frosting. But it’s ok that it’s there. Because it’s gooey and yummy all together. Avocado frosting is a lovely spring green, which might come in handy to celebrate St. Patrick’s Day next month. If you just can’t handle the idea of avocado frosting, I suggest you try some mocha frosting.

Avocado Cupcakes – vegan

I successfully halved both this recipe and the recipe for the frosting and made 12 cupcakes. It seemed like a better idea for just the two of us. This same recipe can also make a cake! Check out Joy’s post for cake-specific directions.

3 C flour
6 Tbsp cocoa powder
1/2 tsp salt
2 tsp baking powder
2 tsp baking soda
2 C sugar
1/4 C vegetable oil
1/2 C soft avocado, well mashed, about 1 medium avocado
2 Tbsp white vinegar
2 tsp vanilla extract
2 C water

Preheat your oven to 350F and line cupcake tins (24).

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.

In a smaller bowl, mash the avocado and then whisk in sugar, oil vinegar, and vanilla. Once combined, mix in the water.

Add the avocado mixture to the flour mixture all at once, whisk until mostly smooth, and then divide among prepared cupcake pans.

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.

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.

Avocado Frosting – vegan

8 oz fresh avocado, about 2 small to medium, very ripe avocados
2 tsp lemon juice*
1 lb powdered (confectioners’) sugar, sifted (use more for a thicker frosting)
1/2 tsp vanilla

In the bowl of a stand mixer, or in a large bowl if you’re using a hand mixer, beat the avocado and lemon juice with the whisk attachment until smooth and slightly lighter in color (3-4 minutes). Be sure to scrape the sides down periodically to make sure you get all the chunks. Sift in the powdered sugar a little at a time and then add the vanilla. Beat until smooth. If not using right away, store in the refrigerator.

*The lemon juice is critical as it keeps the avocado (and your frosting!) from browning. Fresh or bottled both work.