1 Avocado, pitted, peeled
1 cup pure maple syrup/ simple syrup
3/4 cup Non-dairy milk
1/3 cup olive oil
2 teaspoons Vanilla extract
1 and 1/2 cups All Purpose Flour
3/4 cup Cocoa powder
1 teaspoon Baking powder
3/4 teaspoon Baking soda
3/4 teaspoon Salt
Preheat oven to 350f prepare a 12 cup muffin pan with paper liners (medium size, I run out the medium paper liners so it looks drawn in cup 😀 )
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
In a blender/with mixer puree together the avocado, milk, oil, maple syrup and vanilla extract. Until smooth.
Stir in the wet mixture into the flour mix. Do not over mix.
Divide the batter evenly among the 12 cups and bake it for 23-25 minutes or until a toothpick inserted in the center of the cupcake comes out with crumbs attached.
Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes on a wire rack. After 5 minutes remove the cupcakes from the pan and cool it completely on the cool then you can frost it.
you might want to add more sugar in this recipe as it taste very chocolatey, if usually on other vegan cake recipe you worry if you’ll burn the avocado so it taste like smoke, but this one goes perfectly without have to worry if the avocado get burn. The result is a very moist cupcakes.