Chocolate Brownie Cupcakes with Avocado Chocolate Frosting (vegan + gluten-free)

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Vegan Chocolate Cupcake

Gluten-free, dairy-free, vegan, soy-free, nut-free, refined-sugar free, oil-free, healthy and delicious?  Seems impossible, right?  Wrong!

And what’s more?  An entire can of white beans is hidden in this recipe.  And would you completely faint if I told you the frosting is made from avocado?  (gasp)

It all seems so wrong for a cupcake.  I know.  But I wouldn’t post it on my blog if it wasn’t good.  I promise.

I must assure you that I tested these out with a non-gluten-free/non-vegan crowd and the cupcakes passed the test.  No one suspected they were healthy.  They were shocked when I told them my secret healthy ingredients and that the cupcakes were actually full of protein, fiber and heart healthy fats.

This recipe features cacao powder and raw cacao nibs for garnish which are the least processed form of the cocoa bean and therefore contain more flavanoids and thus more health benefits than chocolate.  They provide all the chocolate flavor without all the added sugar and milkfat.

Healthy Cupcakes

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Healthy Chocolate Cupcakes with Chocolate Avocado Frosting


  • Author: EatingbyElaine.com
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Diet: Vegan

Description

Gluten-free, dairy-free, vegan, soy-free and nut-free


Ingredients

Scale

For the cupcakes

  • 1, 15 ounce can of white beans (drained and rinsed)
  • 1 cup gluten-free oats
  • 1 cup maple sugar or coconut sugar
  • ½ cup dairy-free milk
  • ½ cup unsweetened cacao powder (or sub unsweetened cocoa powder)
  • ¼ cup unsweetened apple sauce
  • ¼ cup vegan butter, melted
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground flaxseeds
  • ⅛ teaspoon fine grain sea salt
  • 1 cup vegan mini dark chocolate chips

Chocolate Avocado Frosting

  • 1 ripe avocado, peel and pit removed
  • 2 tablespoons unsweetened cocoa powder or cacao powder
  • 1.5 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract

Garnish 

  • raw cacao nibs or vegan chocolate chips

Instructions

  1. Preheat oven to 350 degreesFahrenheit. Line one 12-cup standard muffin tin with cupcake liners.
  2. Place all cupcake ingredients except the chocolate chips in a food processor and blend until silky smooth.
  3. Pour batter into medium-sized mixing bowl.
  4. Gently fold in the chocolate chips.
  5. Bake for 20 minutes until a tester inserted in the center of the cupcakes comes out clean.
  6. Remove cupcakes from oven and allow to fully cool.
  7. While cooling, prepare the chocolate avocado frosting by placing all ingredients in a mini food processor and pureeing until silky smooth.
  8. Once cupcakes are fully cooled, remove from muffin tin and spread icing on top and sprinkle raw cacao nibs or mini vegan chocolate chips in center of each cupcake.
  • Category: Dessert

Keywords: vegan chocolate cupcakes

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2 Comments

  1. Chelsea F

    These were delicious! A great treat. The whole family enjoyed. Making them tonight for my soon to be 4 year olds birthday tomorrow.

    Reply

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