Vegan Chocolate Cupcakes With Avocado "Buttercream" Frosting

• Vegan

• Produce

  • 2 Avocados, ripe

• Refrigerated

  • 1 cup Almond milk, unsweetened

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 1/4 tsp Sea salt
  • 2 tsp Vanilla
  • 1 cup Whole wheat flour, white

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/3 cup Canola oil

Found on popsugar.com

Description

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

Nutrition