Oh avocados, what can’t you do? Aside from putting avocado on sandwiches, salads, and lunch bowls, I’ve also used it in soft pretzels, key lime pie, and potstickers. But probably my all-time favorite avocado trick is substituting them for oil or margarine in cupcakes! Today I’m sharing my avocado chocolate cupcakes recipe.
These are my favorite vegan chocolate cupcakes, period. They are nice and moist and just a bit fudgy, and they’re sooooorta healthy. Sorta. So it’s the best of both worlds!
You can even make these cupcakes completely oil-free if you fancy – though, I do recommend adding just a touch of oil for the best possible texture. I’ve prepared them both ways with successful results. They’re also whole grain and modern wheat-free thanks to the use of spelt flour. (That does NOT mean they are gluten-free, but some people have a sensitivity specifically to wheat so these may be appropriate for those folks). You can use all-purpose flour instead if you want.
To top them off I sprinkled more vegan chocolate chips – I cannot get enough of the Enjoy Life chocolate chips. I feel like I steal a few from the bag to munch on every time I walk past the kitchen… and I also frosted the cupcakes with a peanut butter chocolate ganache that I’ve been playing with. If you really want an airy topping then I would stick with your favorite vegan frosting/buttercream recipe, but I am more than happy with a layer of rich, peanut buttery chocolate.
I actually shared this recipe back in the dark early days of my blog, aka 2013. I’ve come a long way since then, in many aspects of blogging ranging from photography to recipe writing. But seriously, those pictures though.. *Shudder*. I have disappeared them from the internet forever and don’t regret my decision. These days I still find chocolate exceedingly difficult to photograph nicely. The updated pictures were a still struggle, BUT, at least now (unlike in that old post) you can get a basic sense of the appearance and texture of the cupcakes.
Over time I have also made a few more tweaks to the recipe, including reducing the baking powder, measuring the volume of the avocado, specifying temperatures of certain things, and changing the way the batter is mixed. These things lead to a slightly more delicious avocado chocolate cupcake than ever before, which is saying a lot because I already loved them.
Avocado Chocolate Cupcakes
Moist, fudgy avocado chocolate cupcakes, with avocado replacing the butter or oil. Easy vegan recipe.
Ingredients
Wet ingredients:
- 3/4 cups plain, unsweetened non-dairy milk (soy milk is preferred)
- 1 tsp apple cider vinegar
- 1/4 cup brewed coffee room temperature
- 3/4 cup cane sugar (I used Florida Crystals brand)
- 1/3 cup avocado puree or very well-mashed avocado room temperature (about 1/2 large or 1 medium avocado)
- 1 and 1/2 tbsp neutral oil (or substitute applesauce or additional avocado; I used sunflower seed oil)
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Dry ingredients:
- 1 cup + 2 tbsp spelt flour (or substitute all-purpose flour)
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Other ingredients:
- frosting or icing of choice (optional)
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Line or grease a cupcake tin.
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Stir together the nondairy milk and apple cider vinegar and let sit while you mix the dry ingredients.
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Sift together all of the dry ingredients in a mixing bowl until fully combined.
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In a blender, combine the milk and vinegar with the rest of the wet ingredients and blend until smooth. Alternately, mix the ingredients together with a fork or whisk until very smooth.
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Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
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Fill the cupcake slots most of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cupcakes cool for 10 minutes before frosting them.
Avocado chocolate cupcakes adapted from my previous recipe and Isa’s basic chocolate cake.
Have a great weekend!
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Kirsten says
I truly love the simplicity of this recipe and am making it now for the second time this week! My avocado ended up not being ripe, so I made it without. I also used Bob’s GF flour. They were almost like Chocolate mochi. The cocoa I used is divine, so they were amazing. I did not have chips or frosting and they were super yummy! Whipped up some coconut cream as well for the last few. I am newly GF, Dairy free. This helped me know I Can Do This! Thank you :))) xx
Kirsten says
PS I used oat milk, walnut oil, coconut sugar and did not sift (actually never saw that part until rereading – ha!) Today, I will try with coconut flour and I still don’t have a ripe avocado. One of these days! 😉 It’s fun to dance in the kitchen with y’all!
Patricia says
Hey! my muffins didnt grow 🙁 I followed everything correctly, what could I be possibly doing wrong ? 😅
I find that baking vegan is a bit tricky
this recipe is amazing tho 💜
Danni says
I think I prefer a traditional frosting over the ganache but these were really surprisingly good! I would love it if you would update the recipe to include weights.
Shannon @ Yup, it's Vegan says
Hi Danni, thanks for the feedback, it’s on my list!
Little Vegan Bear says
I’ve been seeing avocado incorporated in cupcakes around town, but have yet to try it. I imagine the texture is amazing! They look delicious too 🙂
Shannon @ Yup, it's Vegan says
I promise it is!! You really can’t taste the avocado, just chocolatey deliciousness 🙂 Thank you!
Mihl says
Isn’t it amazing how much we learn through blogging? I love all the practice I get on mine when it comes to photography and writing. Your pictures look amazing!
Shannon @ Yup, it's Vegan says
Thanks so much! And absolutely. I don’t do much writing for my day job so I’m really glad that blogging gives me the chance to work on that skill.
Robyn says
looks amazing!
FYI, spelt is actually a form of wheat — it’s definitely not wheat-free! However, it is more easily digested than other forms of wheat, so sometimes people who are sensitive to gluten can tolerate spelt.
Shannon @ Yup, it's Vegan says
Thanks, Robyn! I guess I should have specified that they’re free of common wheat 🙂
June Burns says
What a cool idea, avocados in cupcakes! That ganache frosting sounds delicious, so creamy and rich 🙂
Shannon @ Yup, it's Vegan says
Thank you June! I could definitely eat the ganache by itself =]