Print

Gluten-free Vegan Chocolate Cupcakes with No Added Oil!

These mini cupcakes will satisfy your chocolate cravings and are gluten-free, vegan, and have no refined oil. They are moist from the avocado and get a chocolate punch from the icing that has avocado too. You will amaze your family and friends!
Servings 3 dozen mini cupcakes
Calories 0
Author Kathy Hester

Ingredients

Wet Ingredients:

  • 2 tablespoons ground flax seeds mixed with 1/4 cup warm water
  • 1 ½ cups unsweetened nondairy milk
  • 1/2 cup mashed ripe avocado
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract

Dry Ingredients:

  • 1 cup Maskal Brown Teff Flour
  • ½ cup almond meal or flour
  • ½ cup vegan sugar or sweetener of choice, to taste
  • ¼ cup plus 3 tablespoons cocoa or cacao powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Icing Ingredients:

  • 2 ripe medium avocados
  • ½ cup cocoa powder
  • ¼ cup plus 3 tablespoons maple syrup
  • 1 tablespoon organic cornstarch
  • 1 teaspoon almond or vanilla extract your choice

Instructions

  • Preheat the oven to 350 degrees. Add paper liners <g class="gr_ gr_62 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="62" data-gr-id="62">into</g> your mini muffin pans.
  • Mix the wet ingredients together in a medium-sized mixing bowl. Then mix the dry ingredients in a small mixing bowl.
  • Add the dry to the wet and mix well.
  • Using a small scoop fill up each muffin about ¾ full.
  • Bake for 15 minutes, then lightly touch one to see if it’s firm. If it’s still a little soft, bake for 5 more minutes.
  • Remove and let cool.
  • While the cupcakes are in the oven, you can make the icing.
  • Put all the icing ingredients into your food processor or blender and blend until smooth and creamy.
  • Once the cupcakes are cool, frost with the icing using a spatula or a piping bag.
  • Store leftovers in the refrigerator for up to 3 days.