Chocolate Beet Cupcakes with Chocolate Avocado Frosting

Cupcakes, Dessert, Gluten-Free Desserts, Vegan Desserts 61

Fudgy Chocolate Beet Cupcakes topped with rich Chocolate Avocado Frosting. You would never guess that they are vegan, gluten-free and made with healthy ingredients!

Fudgy Chocolate Beet Cupcakes topped with rich Chocolate Avocado Frosting. You would never guess that they are vegan, gluten-free and made with healthy ingredients!

If I were make a video for this recipe, it would have Marvin Gaye playing in the background. Specifically the song Let’s Get It On. Have you heard it before?

That’s exactly how these cupcakes make me feel.

I’m head over heels IN LOVE.

Chocolate Beet Cupcakes with Avocado Frosting- so fudgy and decadent, you would never guess they're made with healthy ingredients! (vegan, gluten-free and refined sugar-free)

You know I had to make something chocolate in honor of Valentine’s Day, and to me nothing says love like a cupcake.

I tried so hard to make vegan cupcakes based on this Best-Ever Chocolate Quinoa Cake last year, but unfortunately I just couldn’t make it happen. So this year, rather than torture myself with mushy globs of chocolate grossness, I adapted a recipe that I knew I could trust from a friend’s blog, Coffee & Quinoa.

I’m sad to say that Erica decided to stop blogging over a year ago, but thankfully her site is still up and running so I was able to access this amazing recipe. She actually has a TON of great healthy plant-based recipes on there. If you dig through her archives, you’re bound to find something you like.

Anyways, thanks to her it didn’t take much work to make these cupcakes naturally vegan, gluten-free, and refined sugar-free. Plus I love that they’re packed full of healthy fruits and veggies like beets and avocado.

Chocolate Beet Cupcakes with Avocado Frosting- so fudgy and decadent, you would never guess they're made with healthy ingredients! (vegan, gluten-free and refined sugar-free)

Chocolate Beet Cupcakes with Avocado Frosting- so fudgy and decadent, you would never guess they're made with healthy ingredients! (vegan, gluten-free and refined sugar-free)

Chocolate Beet Cupcakes with Avocado Frosting- so fudgy and decadent, you would never guess they're made with healthy ingredients! (vegan, gluten-free and refined sugar-free)

Chocolate Beet Cupcakes with Avocado Frosting- so fudgy and decadent, you would never guess they're made with healthy ingredients! (vegan, gluten-free and refined sugar-free)

The beets give them a moist and fudgy texture but other than that, you can’t even tell they’re there. Then the avocado frosting is light and silky, with the perfect amount of chocolaty sweetness to finish them off. I’m telling you, there’s a good chance will hear Marvin Gaye in the background as you eat one! :)

Whether you’re looking for something sweet to make for Valentine’s Day or to have just because, these are sure to satisfy your chocolate craving. I hope you love them as much as we do!

Chocolate Beet Cupcakes with Avocado Frosting- so fudgy and decadent, you would never guess they're made with healthy ingredients! (vegan, gluten-free and refined sugar-free)

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Chocolate Beet Cupcakes with Chocolate Avocado Frosting

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 10

Serving Size: 1 cupcake

Ingredients

For the Cupcakes

1 cup oat flour

1/4 cup almond meal

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 cup roasted beet*

1/2 cup coconut sugar

2 tablespoons pure maple syrup

3/4 cup unsweetened vanilla almond milk

1 teaspoon apple cider vinegar

2 teaspoons vanilla extract

1/4 cup unrefined melted coconut oil

For the Frosting

2 very ripe avocados

1/2 cup pure maple syrup

1/2 cup unsweetened cocoa powder

2 teaspoons vanilla extract

pinch salt

1 tablespoon melted coconut oil

Instructions

  1. Preheat the oven to 350°F then grease or line a muffin pan for 10 cupcakes. In a large bowl, sift together the dry ingredients (oat flour to baking soda), making sure to work out any large lumps, then set aside.
  2. Stir together the almond milk and the apple cider vinegar in a measuring cup and allow to sit for a few minutes to curdle. Add it to a blender or a food processor along with the 1/2 cup diced and roasted beet, coconut sugar, pure maple syrup and vanilla extract. Blend on high for about 20 seconds, or until a smooth liquid forms.
  3. Pour the liquid into the bowl with the dry ingredients then add the melted coconut oil last. Use a spatula to fold everything together until well combined, making sure there aren't any lumps. Using a scooper or a small dry measuring cup, fill each one about 1/2 full to make 10 cupcakes. Bake in the preheated oven for 20 minutes, or until you can stick a knife in the center and have it come out clean.
  4. Meanwhile, prepare the frosting by combining all of the ingredients in a blender or a food processor and blending until smooth. You will probably have to scrape down the sides a few times in between blending. Taste test to see if you prefer more maple syrup to make it sweeter.
  5. Allow the cupcakes to cool completely before frosting them. You can either use a knife to spread the frosting on top or transfer it to a bag for piping, like I did in the pictures above. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

*One medium-to-large size beet will yield roughly 1/2 cup. To roast, remove the stem, wash it thoroughly and lightly coat with high heat oil then wrap in tin foil. Place on a baking sheet and cook in the oven at 425°F for 45 minutes to an hour, or until soft. You can use an oven mitt to squeeze it and see if it’s pliable, which will indicate it’s done. Remove from the oven and set aside to cool for at least an hour. Once it’s completely cooled, put on gloves and use your hands to peel the skin off. It should slide off as you rub it. Cut off the hard spots on the top and bottom as well as any areas with skin that didn’t peel off. Dice the roasted beet and measure out 1/2 cup for the recipe. You can also use precooked or canned beets if you want to skip this step. Time does not include roasting beet.

If you want to make these ahead of time, I recommend making the cupcakes first and then refrigerating them. The frosting is best when it's made the day of.

Adapted from Coffee & Quinoa

https://www.makingthymeforhealth.com/chocolate-beet-cupcakes-chocolate-avocado-frosting/

by Sarah on February 4, 2016  //  Cupcakes, Dessert, Gluten-Free Desserts, Vegan Desserts
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