Chocolate and avocado cupcakes💚

So I decided to jump on the avocado bandwagon and try baking with it! Avocado + chocolate… it just doesn’t seem like a natural combination, not like orange and chocolate or strawberries and chocolate which work together perfectly. But nonetheless I gave it a go and ended up with these amazing cupcakes.

I know it’s a a fairly common ingredient in vegan baking as a replacement for egg, and it’s such a popular food at the minute so when I found an amazing recipe by Daniela (her blog is dulceynatural) for avocado and chocolate cupcakes I thought why not give it a little try. And I definitely was not disappointed. This is a perfect recipe if you want to bake vegan chocolate cupcakes because they literally just taste like chocolate cupcakes! You wouldn’t be able to tell the difference between these and a normal chocolate cupcake recipe, and they are a little healthier so thats amazing!

I slightly edited the recipe by adding 50g plain chocolate (74% cocoa solids, therefore vegan) and swapping the vegetable oil to the new dairy free coconut and almond spread by flora. I also halved the recipe because my cupcake cases were quite small but this still ended up making 10 cupcakes. If you want to see the original recipe by Daniela I have it linked here.

chocolate avocado cupcakes 2


  • 1/2 a ripe avocado
  • 1/2 tsp. baking powder
  • 1/2 tsp. bicarbonate soda powder
  • 1 tsp. vanilla extract
  • 75g caster sugar
  • 100g plain flour
  • 100ml soy milk
  • 15g cocoa powder
  • 35g flora coconut and almond spread
  • 50g melted 74% dark chocolate


  1. Add the avocado, vanilla extract, soy milk, flora spread and melted chocolate into a large mixing bowl.
  2. In a separate bowl mix together the rest of the ingredients.
  3. Pour a small bit of the dry ingredients into the bowl with the avocado mixture and using an electric hand whisk beat together the ingredients.
  4. Slowly add the rest of the dry ingredients until everything is mixed together. The mixture will be thick and not at all runny.
  5. Preheat the oven to gas mark 4, 180°C electric or 160°C fan oven.
  6. Line a cupcake tray with 10 cupcake cases and add the cake mixture to them evenly.
  7. Place the tray onto the middle shelf of a preheated oven and bake for about 18 mins (Daniela’s recipe suggested baking for 25 mins so therefore they may need this amount of time depending on your oven- you will know they are baked when a skewer inserted comes out clean).
  8. Remove from the oven and allow the cupcakes to complete cool on a cooling rack.
  9. Decorate how you like- Daniela made a mango icing for hers which sounds delicious, but I just opted for some buttercream and topped with some left over chocolate.

I really hope you enjoy baking these, they have 100% inspired me to do more vegan baking. Charlotte x

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