Vegan chocolate cupcakes w/ avocado-lime frosting aka “Oscar the Grouch” cupcakes

These little cupcakes (which I baked in the mini-muffin tin) remind me of a particular Italian chocolate cookie that my mom, sisters and I used to make every Christmas. The recipe was passed down from my Italian grandmother and while I had no intention of duplicating the original Italian recipe, the similarities in these vegan cupcakes are a rather pleasant surprise.

vegan chocolate cupcakes w/avocado-lime frosting

dry ingredients:

  1. 1 cup whole wheat flour
  2. 1 cup all-purpose flour
  3. 1 cup cocoa powder
  4. 1/2 cup sugar
  5. 1/2 tsp. baking soda
  6. 1/8 tsp. cinnamon (optional)
  7. 1/4 tsp. sea salt (optional)
  8. 1/8 tsp. coriander (optional)

Wet ingredients:

  1. 1/2 cup hot water
  2. 3 tbsp. applesauce
  3. 2 dates, seeded
  4. 2 tsp. flaxseeds (ground)
  5. 2 tsp. vanilla extract
  6. 1 cup tea (I used a macadamia nut tea, but any tea will do)


Preheat the oven to 350 degrees and make your cup of tea. Place the dry ingredients in a large mixing bowl and combine thouroughly. Place wet ingredients in a blender and blend until smooth. Mix all ingredients together. Oil or line your muffin tin. Scoop batter into tin and bake in the oven for 10-15 minutes, depending upon the size of your cupcakes. Allow to cool and then top with avocado-lime frosting if you wish. If you’d like to skip the frosting, try a topping of: almond butter, peanut butter, berry jam or nothing at all!

For the avocado lime frosting:

  1. 1 ripe avocado, peeled and seeded
  2. juice of 1/2 lime
  3. 1/8 cup honey or agave nectar
  4. 1/8 cup vegan butter

Whip all ingredients in a bowl until smooth and creamy. Cover and place in the refrigerator. Let cool for at least 1/2 hour before topping the frosting onto cupcakes.

vegan chocolate cupcakes w/avocado-lime frosting

2 Comments (+add yours?)

  1. Miel
    May 11, 2010 @ 02:39:33

    I just wanted to say that these should be renamed Oscar the Grouch cupcakes. Love the green. xo


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