These vegan chocolate cupcakes are a healthier dessert. The avocado icing is so rich and yummy you'll want to eat it by the spoonful!
It’s my birthday and I baked myself a cake. Actually, cupcakes… and technically I baked them last night so I could make this little b-day post today.
I’m thirty-four today (ouch, that hurts to type).
It’s the age that you start to forget what age you are… the age when you realize how silly you were when you felt old at 28. And it’s the age that you have to start taking really good notes because you just can’t keep “it all” in your head anymore.
They say avocados and chocolate are brain foods right? (I don’t know who says, but it seems like something I might have read somewhere). I know it sounds weird and maybe a little gross to put them together but it actually works to make really thick and rich chocolatey frosting.
But here’s a tip – don’t let your husband watch you put the green stuff into the blender. Of any recipe I’ve made, this was perhaps the one he was doubting the most. But, of course, he loved it in the end.
chocolate cupcakes & avocado icing
- 1¼ cups spelt flour (or blend of white/wheat)
- ¾ cup agave syrup
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil
- 1 teaspoon apple cider vinegar
- ½ teaspoon cinnamon
- 2 very ripe avocados
- ¼ cup chopped baking chocolate (around 65% cacao)
- ¼ cup unsweetened cocoa powder
- ¼ cup agave
- 1 teaspoon vanilla
- ¼ cup almond milk
- pinch of salt
- Make the cupcakes: Mix the wet ingredients, mix the dry ingredients, mix together and bake for 15-18 minutes at 325 degrees. These are best if you under bake them slightly (since there's not very much oil in the recipe).
- Make the frosting: Melt the baking chocolate in the microwave (careful not to burn it). Let it cool slightly. In a food processor mix all ingredients together. Taste and adjust. Let chill in the fridge for at least 15 or so minutes.
cupcakes adapted from The Skinnygirl Dish
frosting adapted from Giada De Laurentis’ Avocado Mousse
Wow! What an amazing recipe! I’ve just landed in your blog and these cupcakes are fabulous. I’m lactose intolerant so I love this kind of recipes.
Hi Jeanine!
Tomorrow is my friend’s birthday and I wanted to bake her a chocolate cake. What changes would you suggest for a cake? Thanks so much!
ah, have I replied too late? I’ve made cake out of this same recipe…
i ended up making the cupcakes instead! they were a HUGE hit!!
oh yay, I’m so glad!
Can you tell me how to make into a cake
Hi Rebecca, you can bake the batter in an 8 or 9-inch round cake pan for 20-25 minutes.
This looks wonderful. Thanks for sharing! Happy belated birthday!
What do you find is the texture of the cupcake? And how do you feel the frosting golds up after the second day?
A very Happy Birthday! Jeanine..
Can relate to your post.. Same pinch.
Avocado chocolate frosting sounds counter intuitive, but sure looks good!
Saving the recipe.
thanks! I know, it sounds SO weird 🙂
I made this recipe tonight with my own blend of gluten-free flour (1/2c rice flour, 1/4 tapioca flour, 1/4c potato starch per cup of all purpose flour called for) and it turned out AMAZING. So delicious. Thank you!!!
so glad you liked it! (and so glad it worked as a gluten free version :). Thanks for sharing!
GOOD IDEA!! i love this idea of chocolate frosting made with avocados! i’ve made chocolate pudding with avocados and it was tasty!
Happy Birthday Jeanine! These cupcakes sound pretty delicious and that’s coming from someone who doesn’t like cake very much! I’ve made an avocado mousse before though, so maybe I’m just wanting to eat that part, ha!
Happy birthday! Mine is next week….and I was looking for the perfect sweets! Looks delicious.
And PS, I can’t wait to try the frosting, I’ve made avocado ice cream and avocado cookies, but frosting??? BOOM!
My birthday was just on the 5th!!! HAPPY BIRTHDAY!!!! My husband made “brookies,” those brownie/cookies…. yours look pretty good as well. And I turned the big 3-0, OUCH! 🙂 Yay for us.
Happy birthday! I think 34 sounds like a great age. I’m turning 30 this year, and I feel like I’ve already reached the point where I find it hard to remember how old I am 😉 What a way to celebrate. xo
Happy Birthday!!! I have seen avocado and chocolate frostings before and heard they are good. I would definatly have to make this alone. Picky eaters at my house 🙂
Happy Birthday! And these look delicious. I love chocolate-avocado mousse so I can only imagine I will like it on top of mini chocolate cakes.
Happy birthday! I’ll turn 33 soon and I agree, you start to forget how old you are when you’re over 30 😉 I love that you added avocado to the frosting. And thank you for a tip, I’ll try to hide it from my hubby, hahaha.
happy birthday – chocolate heaven!
I love avocado and chocolate together in savory dishes, like chicken mole… Love the idea of joining them in a sweet context. Wonder if there’s a way the avocado color and flavor could come through and play against the deep chocolate, without it seeming too weird, like sweet guacamole.
And happy birthday! Yes, the notepad is critical.
Happy Birthday! These look fantastic…
Happy Birthday!! I’m so happy you posted these!! I have been longing for a chocolate cake fix, and wanted it to be vegan.. and you have hit it perfectly, and I have everything in my cupboards, I am SO happy! Thank you! xx
happy birthday, jeanine! the cupcakes look delicious! i definitely have to give the avocado a try next time i make frosting!
Happy birthday Jeanine! I’m pretty sure I’ve consistently read (in an ambiguous way) that chocolate is TOTALLY the best brain food, so you’re completely on point with that.
Also agree that not letting the avocado be seen is totally crucial in an avo frosting or mousse situation. These look so great 🙂