Lusciously Moist Chocolate Cupcakes with Peanut Butter Frosting

So it’s the weekend. You have friends coming over and you need a dessert recipe to impress. Something different, something they won’t forget. Well you are in luck my friend, because I have just the recipe for you. A seemingly standard recipe by name, but with a secret ingredient that will steal the show.

Can you guess what it is?

Any idea yet? No? Then here, I’ll make it a little clearer for you.

Yep, they’re back. It’s avocado!! Silky smooth, bright green avocado.

And holy cow, does it ever make a difference. This one secret ingredient makes the whole recipe outstanding. Seriously, like the writing for The West Wing outstanding.

These cupcakes are vegan too, yay! Good for your body and the world. In these vegan ‘cakes the avocado plays a key role in keeping them nice and moist. I often find vegan baked goods a little harder to work with because they tend to be on the dry side, but these turned out great!

They are like a dainty chocolate pillow, topped with a cloud of rich and creamy frosting that’ll drift you right off into your perfect dreamworld.

So…you need to make these asap. I promise they won’t disappoint.

Avocado in your cupcakes you say, that’s preposterous. Maybe. But genius? Definitely. I can’t take credit for the recipe though, so see my link below to a great healthy food blog for the original!

Lusciously Moist Chocolate Cupcakes with Peanut Butter Frosting

Makes 10 cupcakes

Recipe adapted from The Diva Dish

For the cupcakes:

1 1/2 cups whole wheat flour

1/3 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 avocado, thoroughly mashed

1 cup soymilk

2/3 cup agave syrup

2 tsp vanilla extract

1 tsp apple cider vinegar

For the Frosting:

1 avocado

2/3 cup powdered sugar

3 tbsp soymilk

2 tbsp agave syrup

3 tbsp natural creamy peanut butter

Start by making the cupcakes. Begin by preheating the oven to 350 degrees and line a muffin tin with 10 non-stick sprayed muffin cups.  Mix all the dry ingredients together in one bowl, and then mix all the wet ingredients (including avocado) together in a separate bowl. Make sure the avocado is thoroughly mashed so it is smooth and not lumpy. Then combine wet and dry ingredients and stir to combine. Pour batter into the 10 muffin cups and bake in oven for about 20 minutes. Give or take a  few minutes depending on your oven’s heat, so make sure to check back frequently. They will be moist when done, you don’t want to overcook them. So at about 20 minutes remove from oven and set out to cool.

As for the frosting, while the cupcakes are cooling you will have plenty of time to prepare it. All you need to do is add all the frosting ingredients to a food processor and let it whirl! Stop food processor when frosting is thick and creamy.  After cupcakes have had time to cool, you can frost away and enjoy!

Note: I actually preferred them cool, so I kept some in the fridge to take out and eat cold for a treat. Also, the cupcakes that weren’t consumed within that day I stored in the freezer to keep them better preserved. Then I just took them out one by one to enjoy.

For the bold and the beautiful,



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