Vegan Chocolate Cupcakes with Avocado Frosting

Alex Carter

Rich, moist chocolate cupcakes made with plant-based ingredients and topped with a surprisingly creamy avocado frosting that's secretly healthy. This decadent dessert is completely dairy-free and egg-free, perfect for satisfying chocolate cravings.

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Prep Time 20

Cook Time 22

Total Time 42

Servings 12 servings

Calories 285 kcal

Ingredients

1.5 cups all-purpose flour spooned and leveled
1 cup granulated sugar
0.5 cup unsweetened cocoa powder
1 tsp baking soda
0.5 tsp salt
1 cup non-dairy milk such as almond or oat milk
0.5 cup vegetable oil
2 tbsp apple cider vinegar
1 tsp vanilla extract
2 cups ripe avocados about 2 medium, pitted and peeled
0.75 cup powdered sugar
0.25 cup unsweetened cocoa powder for frosting
2 tbsp non-dairy milk for frosting
1 tsp vanilla extract for frosting

Notes

Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. The avocado frosting may darken slightly over time but remains safe to eat. Make-ahead tip: Bake cupcakes up to 2 days in advance and frost just before serving for best texture. Variations: Add 1/2 cup vegan chocolate chips to the batter for extra chocolatey bites, or top with fresh berries for a fruity contrast. Serving suggestion: These cupcakes are delicious at room temperature but can be chilled for a firmer frosting texture.