These vegan chocolate avocado cupcakes are moist, decadent, and surprisingly healthy. The avocado adds creaminess and richness while keeping the cupcakes moist. They're perfect for any occasion, from birthdays to afternoon snacks.
Ingredients: 1 ripe avocado, mashed. 1 cup almond milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/3 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup dairy-free chocolate chips.
Instructions: Preheat the oven to 350F 175C. Line a cupcake tin with liners. In a bowl, whisk together mashed avocado, almond milk, maple syrup, and vanilla extract until smooth. In another bowl, sift together flour, cocoa powder, baking soda, and salt. Combine wet and dry ingredients, mixing until just combined. Fold in chocolate chips. Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
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