Vegan Dark Chocolate Avocado Cupcakes

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Servings:

• Recipe serving size: 1 cupcake
• Number of servings: Adjust Reset

Ingredients:

• Cake Ingredients

• 1 3/4 cup gluten-free baking flour, sifted
• 1 cup almond meal
• 3/4 cup unsweetened cocoa powder
• 1 tsp. aluminum-free baking powder
• 1/4 tsp. salt
• 1 ripe, fresh avocado, halved, pitted, peeled and mashed until smooth
• 3/4 cup organic granulated sugar
• 1 1/2 cup water
• 1/3 cup unrefined coconut oil, melted
• 1 tsp. organic vanilla extract
• 1 tsp baking soda
• 1 Tbsp. raw, unfiltered apple cider vinegar

• Icing Ingredients

• 1 ripe, fresh avocado, halved, pitted and peeled
• 4 cup confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 2 to 4 Tbsp. almond or coconut milk

Instructions:

1. Instructions for Cupcakes:
2. Preheat the oven to 350 degrees F. Fill a cupcake pan with cupcake liners.
3. In a large bowl, whisk together the flour, almond meal, cocoa powder, baking powder and salt.
4. In a separate large bowl, combine the fully mashed avocado and granulated sugar. Slowly stir in the water, coconut oil, and vanilla extract.
5. Slowly incorporate the flour mixture into the wet ingredients, stirring until the avocado is completely smooth.
6. In a small bowl or measuring cup, combine the baking soda and apple cider vinegar and let them fizz. Add to the final cupcake batter. Batter will thicken.
7. Add the cupcake batter into the lined cupcake tin, bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan completely.
8. Instructions for Icing:
9. Using a stand mixer or hand mixer, whip the avocado until smooth.
10. Incorporate the confectioners' sugar and cocoa powder, beat until smooth.
11. Slowly add the almond milk, tablespoon by tablespoon, and continue beating until combined and desired consistency is reached.
12. When the cupcakes are completely cool, pipe or spread the icing evenly across the top and sides using an offset spatula.