Sometimes you just need an extra hit of chocolate, I get it. These vegan double chocolate mini cupcakes will satisfy those cravings. Fluffy and moist chocolate muffins topped with a smooth and rich vegan avocado chocolate frosting. Ready in under 1 hour this easy chocolate cupcake recipe is the perfect party treat.
If there is one thing I could never turn down, it’s a deliciously moist double chocolate cupcake. Especially when they are this healthy and made from scratch. Full of chocolate flavor, these cupcakes are super fluffy and light; topped with a silky smooth chocolate frosting. The coolest thing is that the frosting is made out of avocados.
Yup, that is correct, this deliciously creamy frosting is made out of ripe avocados. If you haven’t tried an avocado based frosting yet, trust me, it’s incredible! I actually use avocados quite a lot in my desserts and they are absolutely amazing. The texture is smooth, they are packed with lots of healthy fats, and they have a very neutral flavor that works well in desserts.
Here are some examples:
Dark Chocolate Avocado Truffles
Keto Chocolate Chia Pudding
Chocolate Frosted Zucchini Bread Cupcakes
Here is what you need to make the perfect avocado chocolate frosting:
- ripe/soft avocados
- softened pitted medjool dates (sub with maple syrup if preferred)
- unsweetened plant-based milk
- raw unsweetened cacao powder
- optionally you can add nut butters if you like a nutty flavor in your chocolate frosting.
- a food processor/high speed blender.
Simply add all ingredients into your food processor and process for a couple minutes until completely smooth. At this point you could theoretically transfer it into a bowl and just start digging in. I wouldn’t blame you as I’ve done it myself 😛
If you can resist this urge, top your delicious muffins with this insanely good frosting and enjoy. Don’t forget to leave some for your family and friends. They will thank you for it.
If you happen to make these delightful mini chocolate cupcakes, please let me know how it goes. I would love to see what you come up with. As always, don’t forget to tag @delight.fuel or simply comment below.
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Vegan Double chocolate Mini Cupcakes
Fluffy and moist chocolate muffins topped with a smooth and rich vegan avocado chocolate frosting. Ready in under 1 hour this easy chocolate cupcake recipe is the perfect party treat.
Ingredients
Chocolate Muffins
- 1 cup gluten-free oat flour
- 1 cup coconut flour
- ½ cup cacao powder (unsweetened)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup water
- ½ cup cashew milk (or any other plant-based milk)
- 3 tbsp coconut oil (melted)
- ¼ cup coconut sugar
- ¼ cup maple syrup
- ½ cup vegan/stevia sweetened chocolate chips
Avocado Chocolate Frosting
- 2 ripe avocados
- 3 tbsp almond butter
- 1/4 cup cashew milk (other plant based)
- 5 pitted medjool dates (softened)*
- 4 tbsp cacao powder
Instructions
1. Preheat oven to 350 degrees Fahrenheit and line mini muffin pan with paper cups.
2. In a medium sized bowl add oat flour, coconut flour, cacao powder, baking soda and baking powder.
3. In a separate medium sized bowl whisk together milk, water, coconut oil, coconut sugar and maple syrup.
4. Add wet ingredients to dry ingredients and mix until just combined and no lumps remain. Fold in chocolate chips.
5. Pour batter evenly into each muffin tin about ¾ full. Sprinkle some extra chocolate chips on top if preferred. Bake for about 20 minutes until toothpick comes out clean.
6. Remove muffins from pan and place onto a cooling rack for about 10 minutes.
7. To prepare the avacoda chocolate frosting add all ingredients into a food processor or high speed blender and blend until completely smooth.
8. Transfer avocado chocolate mixture into a piping bag and frost mini muffins.
9. Enjoy immediately and store leftovers in an airtight container in the refrigerator for up to two days.
Notes
*soak dates in hot water for about 15 minutes. Squeeze out any excess liquid before using in recipe.
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