These vegan Double Chocolate Cupcakes are delightfully decadent and topped with a dreamy Chocolate-Avocado Frosting. Double Chocolate Cupcakes pictured with Creamy Citrus Tartlets and Almond Butter and Concord Grape Sandwich Cookies.
Double Chocolate Cupcakes
Serves: 12
Ingredients
- ½ cup vanilla almond milk
- 1½ teaspoons white vinegar
- 1 cup all-purpose flour
- ¾ cup firmly packed light brown sugar
- ½ cup cocoa powder
- 1 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup liquid coconut oil (or avocado oil)
- ⅓ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- ½ cup hot brewed coffee
- Chocolate-Avocado Frosting (recipe follows)
- Garnish: fresh raspberries
Instructions
- Preheat oven to 350°. Line a 12-well muffin pan with paper liners.
- In a large bowl, stir together almond milk and vinegar. Let stand for 10 minutes.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add oil, applesauce, and vanilla extract to almond milk mixture, stirring until combined. Gradually add hot coffee, whisking until incorporated. Add flour mixture, whisking just until combined. Evenly divide batter among wells of prepared pan.
- Bake until a wooden pick inserted in centers of cupcakes comes out clean, 20 to 22 minutes. Let cool in pan for 10 minutes. Transfer cupcakes to a wire rack and let cool completely.
- Place Chocolate-Avocado Frosting in a piping bag fitted with an open-star tip (Wilton #1M). Pipe frosting onto cupcakes.
- Just before serving, garnish each with a raspberry, if desired.
Notes
MAKE-AHEAD TIP: Cupcakes can be baked up to a day in advance, cooled completely, and stored at room temperature in an airtight container. Pipe with frosting up to an hour in advance, and refrigerate. Let come to room temperature before serving.
Chocolate-Avocado Frosting
Serves: 1½ cups
Ingredients
- 2 ripe avocados, peeled and pitted
- ½ cup cocoa powder
- 2 teaspoons vanilla extract
- ½ cup maple syrup
Instructions
- In the work bowl of a food processor, pulse avocados until smooth. Add cocoa powder and vanilla, processing until well blended. With food processor on, gradually add syrup until mixture is smooth and creamy. Use immediately.
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