Monday, February 18, 2013

Overripe Avocado = Vegan Chocolate Cupcakes

So, what do you do when you've got an overripe avocado; guacamole no, add it to a salad no,  why make cupcakes of course! Yes believe it or not you can add avocado to other tasty ingredients and make delicious chocolate cupcakes. And the fun part was  no one knew the avocado was in there, unless you told them or they saw it posted on your Facebook page. Here are the results and then the recipe. The "frosting" is peanut butter but I also left some plain and simply sprinkled with powdered sugar. Either way tasty goodness with a dash of healthy food inside.

Vegan Chocolate Avocado Cupcakes

makes 10

  • 1.5 C all-purpose flour
  • 3 T.  cocoa powder (I added some more for more chocolate flavor)
  • 1/4 tsp. salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 C. sugar (used organic)
  • 2 T. vegetable oil (used coconut oil)
  • 1/4 C. chopped avocado (more is ok)
  • 1 C. water
  • 1 T. white vinegar
  • 1 tsp. vanilla extract
Preheat oven to 350 Put cupcake papers in muffin tin

1. Chop the avocado and add to a blender or food processor. Add oil, water, vanilla, vinegar, and the sugar.

2. Blend well until avocado is pureed completely.

3. Mix the flour, cocoa, baking soda, baking powder and salt in a bowl.

4. Add the wet ingredients into the dry.

5. Gently whisk together until you see no traces of the dry ingredients in the batter.

6. Pour into the lined cupcake tin about 3/4 of the way

7. Bake in preheated oven until toothpick inserted into center comes out with dry crumbs. (original recipe said 30 mins way TOO long, at least in my oven) I checked after about 15 mins.

Peanut Butter Frosting

1/2 C. butter, softened (non-dairy EarthBalance used)
1 C. creamy peanut butter
2 C. powdered sugar
2-3 T. milk of choice

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