food

Vegan Choc Avocado Cupcakes

Vegan choc cupcakes with a rich choc avocado ganache frosting!

food

Vegan Choc Avocado Cupcakes

Vegan choc cupcakes with a rich choc avocado ganache frosting!

Ingredients

Vegan Choc Avocado Cupcakes

  • 250 milliliters coconut milk
  • 172 grams castor sugar
  • 1/2 cup canola oil
  • 1 1/2 teaspoon cider vinegar
  • 160 grams all-purpose flour
  • 40 grams cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons sea salt flakes
  • 1 Batch of vegan buttercream frosting
  • Crushed pistachios to sprinkle

Frosting

  • 3 large ripe avocados
  • 660 grams icing sugar
  • 200 grams Dutch-process cocoa powder

Steps

Vegan Choc Avocado Cupcakes

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar.
  3. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  4. Next, add coconut milk, canola oil, apple cider vinegar in a jug and whisk until well combined.
  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible.
  6. Scrape down the bowl and mix for another 20 seconds.
  7. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  8. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

Frosting

  1. Peel and de-seed your avocados. Add them to a food processor and process until super smooth.
  2. Add cocoa powder and icing sugar and process until smooth. Refrigerate to set if it's a warm day.
  3. Fit the end of a piping bag with a 1M tip and frost in a swirl.
  4. Sprinkle with crushed pistachios (optional)
  5. STORAGE: Store in an airtight container for up to 3 days (refrigerated).
  6. CAKE: Recipe can be used for an 8' cake tin - adjust baking time to 30-40 min
  7. EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter
  8. FROSTING: If you feel your frosting is too soft and not pipeable as shown in the video, add about 1/2 cup of extra icing sugar to help thicken it up. Placing it in the fridge for an hour will also help firm it up.