12 cupcakes | Prep Time: 25 Minutes | Start to Finish: 1 Hour 45 Minutes
1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2 In large bowl, beat flour, cocoa powder, sugar, cinnamon, baking soda, baking powder and salt with whisk. In medium bowl, mix milk and vinegar; let stand 5 minutes. In food processor or blender, place 1 avocado, the milk mixture, coconut oil and vanilla. Cover; process until smooth, scraping bowl several times. Stir avocado mixture into flour mixture; mix well until smooth. Divide muffin batter evenly among muffin cups (cups will be full).
3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes.
4 Meanwhile, in microwavable bowl, heat sugar and coconut oil uncovered on High until oil has melted and sugar has softened, about 1 minute. In food processor or blender, place sugar mixture and remaining frosting ingredients. Cover; process 1 to 2 minutes, stopping to scrape down sides once or twice, until frosting is smooth. If too thick, add water, a teaspoon at a time, until desired consistency.
5 Frost cupcakes immediately or refrigerate frosting until ready to serve. Stir until spreading consistency and frost cupcakes.
1 Cupcake: Calories 310; Total Fat 14g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 44g (Dietary Fiber 4g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 3
Sweet Secret To quicken the ripening process of avocados, place them in a brown paper bag, and store at room temperature. For even faster ripening, add an apple to the bag.
Sweet Secret Always read labels to make sure each recipe ingredient is vegan. If you’re unsure about any ingredient or product, check with the manufacturer.