Vegan Chocolate Avocado Cupcakes & Video
Vegan Chocolate Avocado Cupcakes & Video is a dessert that serves 12. One portion of this dish contains about 3g of protein, 10g of fat, and a total of 232 calories. For $1.08 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 424 people have tried and liked this recipe. A mixture of baking soda, avocado, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Eggless Cooking. Plenty of people really liked this American dish. From preparation to the plate, this recipe takes approximately 38 minutes. With a spoonacular score of 58%, this dish is pretty good. Similar recipes are Vegan Chocolate Cookies & Video, VIDEO: Healthier Chocolate Cupcakes with Honey Whipped Cream Frosting, and Eggless Orange Chocolate Cupcakes | Vegan Cupcakes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 23 minutes
Ingredients:
1 1/2 cups All Purpose Flour
1 Avocado, pitted, peeled and diced
1 teaspoon Baking powder
3/4 teaspoon Baking soda
3/4 cup Cocoa powder
1/3 cup Coconut Oil (Organic, Expeller Pressed and Refined)
3/4 cup Non-dairy milk (I used almond milk)
1 cup pure maple syrup
3/4 teaspoon Salt
2 teaspoons Vanilla extract
Equipment:
food processor
muffin tray
toothpicks
blender
bowl
oven
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350F/180C for 15 minutes. Line a 12 cup muffin pan with paper liners.In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.In a blender/food processor puree together the avocado, milk, oil, maple syrup and vanilla extract. It has to be smooth and creamy without any lumps.Stir in the wet mixture into the flour mix. Do not over mix.Divide the batter evenly among the 12 cups and bake it for 23-25 minutes or until a toothpick inserted in the center of the cupcake comes out with crumbs attached.Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes on a wire rack. After 5 minutes remove the cupcakes from the pan and cool it completely on the cooling rack before you can frost it.
Step by step:
1. Preheat oven to 350F/180C for 15 minutes. Line a 12 cup muffin pan with paper liners.In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.In a blender/food processor puree together the avocado, milk, oil, maple syrup and vanilla extract. It has to be smooth and creamy without any lumps.Stir in the wet mixture into the flour mix. Do not over mix.Divide the batter evenly among the 12 cups and bake it for 23-25 minutes or until a toothpick inserted in the center of the cupcake comes out with crumbs attached.
2. Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes on a wire rack. After 5 minutes remove the cupcakes from the pan and cool it completely on the cooling rack before you can frost it.
Nutrition Information:
covered percent of daily need
