Chocolate Brownie Cupcakes with Avocado Chocolate Frosting

VeganGluten-FreeDairy FreeNut-FreeVegetarianSoy-Free

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

Description

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


Ingredients

Scale
  • 1, 15 ounce can of white beans (drained and rinsed)
  • 1 cup gluten-free oats
  • 1 cup organic cane 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
  • 2 tablespoons cacao powder (or unsweetened cocoa powder)
  • 1.5 tablespoons maple syrup or agave
  • 1/4 teaspoon vanilla extract
  • Garnish with raw cacao nibs

Instructions

  1. Preheat oven to 350 degrees. Line one 12-cup standard muffin tin with cupcake liners.
  2. Place all 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 cakes 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 in center of each cupcake.
  • Category: Dessert

Did You Try This Recipe?

Follow Eating by Elaine for all the latest content and behind the scenes!

Want to receive simple, nutritious recipes in your inbox every week?

Need a complete listing of all my favorite kitchen and cooking products?

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

Hi, I’m Elaine!

Thank you for checking out my vegan and gluten-free recipes.

Latest Recipes

Follow Eating by Elaine for all the latest content and behind the scenes!

Want to receive simple, nutritious recipes in your inbox every week?

Need a complete listing of all my favorite kitchen and cooking products?

Pin It on Pinterest