Vegan Chocolate Avocado Cupcakes Recipe & Video

Preheat oven to 350F/180C for 15 minutes. Line a 12 cup muffin pan with paper liners.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.

In a blender/food processor puree together the avocado, milk, oil, maple syrup and vanilla extract. It has to be smooth and creamy without any lumps.

Stir in the wet mixture into the flour mix. Do not over mix.

Divide the batter evenly among the 12 cups and bake it for 23-25 minutes or until a toothpick inserted in the center of the cupcake comes out with crumbs attached.

Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes on a wire rack. After 5 minutes remove the cupcakes from the pan and cool it completely on the cooling rack before you can frost it.