Chocolate-Avocado Vegan Cupcakes and Elle's Mocha Frosting

Chocolate-Avocado Vegan Cupcakes

Makes 12 cupcakes

  • 1-1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup sugar
  • 2 Tbsp vegetable oil
  • 1/4 cup mashed ripe avocado (about half an avocado)
  • 1 cup water
  • 1 Tbsp white vinegar
  • 1 tsp pure vanilla extract
  1. Place rack in the upper third of the oven, and preheat oven to 350° F.
  2. Line a cupcake pan with foil or paper liners.
  3. In a medium bowl, whisk flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
  4. In a large bowl, whisk sugar, oil, avocado, water, vinegar, and vanilla.
  5. Add the flour mixture to the avocado mixture and fold with a spatula until well combined.
  6. The batter will be so loose that you can pour it into a measuring cup to dispense into the cupcake molds. Fill each cupcake liner until it’s about two-thirds full.
  7. Bake for 18 to 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
  8. Let cakes cool for 10 minutes before moving to a cooling rack.


Elle's Mocha Frosting

Makes enough to frost 4 cupcakes

  • 1-1/2 Tbs butter at room temperature
  • 2 tsp unsweetened cocoa powder
  • 1/4 cup icing (powdered) sugar
  • 1/4 tsp vanilla extract
  • 1 tsp cold coffee
  1. Cream butter with cocoa and icing sugar.
  2. Add vanilla and coffee and mix well.
  3. If it is a bit dry add water, a drop or 2 at a time until it is the consistency you like.
  4. Spread over 3 completely cooled cupcakes.