From Jenny Sugar, POPSUGAR Fitness
Vegan Chocolate Cupcakes With Avocado “Buttercream” Frosting
NOTES
Be sure to use ripe avocados for the frosting.
INGREDIENTS
For the cupcakes:
1 1/2 cups white whole wheat flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3 bananas
1/2 cup applesauce
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
For the frosting:
2 ripe avocados
1/4 cup unsweetened cocoa powder
3 tablespoons maple syrup
1/2 teaspoon vanilla extract
DIRECTIONS
- Preheat oven to 350°F. Line a muffin tin with 12 paper or silicone cups.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- In a separate medium-sized bowl, mash the bananas with a fork. Add the applesauce, almond milk, and vanilla extract, and mix well.
- Slowly add the dry ingredients to the wet to form a smooth batter.
- Divide the batter evenly between the 12 cupcakes.
- Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean. Remove from the oven, and after a few minutes, move cupcakes to a cooling rack.
- While the cupcakes bake, make the frosting. Scoop out the avocado flesh, and place in a food processor.
- Add the cocoa powder, maple syrup, and vanilla, and puree until smooth.
- Frost the cooled cupcakes, and enjoy!
Source: Calorie Count
INFORMATION
- Category
Cupcakes, DessertsYield
12 cupcakesCook Time
40 minutes
NUTRITION
- Calories per serving
204
Source : popsugar.com
