Chocolate Cupcakes with Chocolate Avocado Frosting

Chocolate Cupcakes with Chocolate Avocado Frosting

My blog turned 1 earlier this week and I wanted to make some chocolate cupcakes to celebrate! I wrote a more in-depth Instagram post about why I started it and the plans I have for my blog so if you are interested them go check that out! I am going to be trying to post every day on my Instagram feed for the next year and post as many blog posts as I can as well as starting a youtube channel so make sure you subscribe to my email list and follow me on my social media accounts so you can stay updated and don’t miss out on anything!

I decided to make chocolate cupcakes for my celebration recipe because who doesn’t love chocolate and cake?! The cake is moist, fluffy and soft whilst the frosting is really silky and creamy! You really wouldn’t know that the secret ingredient is avocado! The key is the blend in the food processor for a while to make sure its totally smooth and there are no green lumps! These would be perfect to make for a birthday or special occasion! I decided to use edible flowers as sprinkled on mine but you could also use normal sprinkles if that’s what you prefer. If you make them please take a photo and tag me on social media!

Chocolate Cupcakes with Chocolate Avocado Frosting
Prep time
Cook time
Total time
Healthy, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free
Serves: 10 Cupcakes
  • Cupcakes-
  • 2 Tbsp (30g) ground flaxseed
  • 6 Tbsp (90ml) water
  • ¼ Cup (60g) almond butter
  • ¼ Cup (45g) coconut oil
  • 1 Cup (250ml) oat milk
  • ½ Cup (100g) coconut sugar
  • ½ Cup (60g) oat flour
  • ¼ cup (30g) ground almonds
  • ¼ cup (30g) cacao powder
  • ⅛ tsp vanilla powder
  • Icing -
  • 2 large avocados
  • ½ cup (125ml) honey
  • ¼ cup (30g) cacao powder
  • ⅛ tsp vanilla powder
  • Toppings
  • Edible flower petals
  • Paper Hearts
  1. Preheat your oven to 180°C and grease your cupcake tin with coconut oil or use paper liners
  2. Place the ground flaxseed in a bowl and add the water then leave for around 5 minutes for the ground flax to absorb the water.
  3. Add the almond butter, coconut oil (melted), oat milk and coconut sugar in a bowl and mix to combine.
  4. After, add in the oat flour, ground almonds, cacao powder and vanilla powder then mix until everything is evenly combined.
  5. Spoon the mixture into the cupcake tin and bake for around 20-25 minutes or until you can poke a knife in the there is no more wet batter. Then leave to cool for at least 30 minutes
  6. While the brownie is cooking make the frosting by adding the avocado, honey, cacao powder and vanilla powder to a blender and blend until completely smooth and there are no lumps of avocado. Place in the fridge while the brownie baked
  7. Once the brownie is cooled, fill a piping bag with the mixture and pipe swirls on the cupcakes.
  8. Top with the edible flower petals and paper hearts then serve.
  9. If you aren't all eaten then place them in the fridge and consume within a few days.


If you make the recipe please use the hashtags #eatplantifully #theplantifulbrunette and tag me in it!

Delicia x