As a vegan of four years, I’ve done a good bit of experimenting with alternative baking methods, from black bean brownies to date-nut dessert bars. Until this summer, however, I hadn’t had much luck on the cake and cupcake front. But this week, that was my mission, and I think I finally found the magic ingredient I had been looking for: avocados.
Now before you cringe at the sheer incongruity of something so green and warty becoming the glue of such a decadent dessert, just think for a minute about guacamole. It’s thick and creamy and primarily composed of fats that give it that luscious, addicting texture…kind of like butter, except with unsaturated fat instead of saturated fat and cholesterol (and it’s green). You can sub a medium-sized avocado for one stick of butter, as both come to about half a cup, and it works wonders!
Vegan Avocado Chocolate Cupcakes with Peanut Butter Frosting
Ingredients (12 cupcakes)
- 1 3/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 4 tbsp cocoa powder
- ½ cup agave nectar
- ½ cup water
- 1 tsp vanilla
- 1 tbsp white vinegar
- 2 tbsp vegetable oil
- 1 avocado
Chocolate Peanut Butter Frosting
- ½ cup natural creamy peanut butter
- ¼ cup maple syrup
- ¼ cup water
- 2 tbsp cocoa powder
Preheat the oven to 350° F.
Combine the wet and dry cupcake ingredients in separate bowls, being sure to mash the avocado well, and stir thoroughly.
Add wet ingredients to dry ingredients, and whisk with an electric mixer for at least a minute, until batter is smooth.
Line a muffin tin with baking cups, add batter, and bake for 20 minutes.
FROSTING: Mix all ingredients well using electric mixer, and frost cupcakes once they have cooled completely.
Give these to your friends and family and see if they can guess what’s in them…my brothers definitely didn’t, but they did give their stamp of approval. Enjoy!
New on Green ‘n’ Golden: Peanut Butter Banana Sandwich Brownie Bar
Want another avo + chocolate dessert? Check out our Flourless Chocolate Avocado Cake recipe!