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Posted on Apr 28, 2011

Delicious Decadence

Sorry for the absence of a post yesterday but I promise that the wait is totally worth it.

I present to you, ladies & gentlemen, a recipe that is the answer to all life’s ills.  Got cut off in traffic? Eat a cupcake. Tired of trying to figure out what to wear? Eat a cupcake. Bloated? Bored? Unfocused? Eat a cupcake.

Avocado is the secret superhero in these babies, replacing all the oil and lending the perfect amount of moisture (not to mention adding all the nutritional wonders they posses).

Purely Decadent Chocolate Cupcakes

makes 12-14 cupcakes


Pudding Base:

Adapted from The Fitnessista

  • 1/3 cup agave
  • 2 tablespoons cocoa
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 avocado

Cake base:

Adapted from Vegan Cupcakes Take Over the World

  • 1 cup soymilk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup raw sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup spelt flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

‘Cream’ Cheese frosting:

Adapted from Vegan Cupcakes Take Over the World

  • 2 cups powdered sugar
  • 1/4 cup vegan cream cheese*
  • 1/4 cup vegan margarine
  • 2 tablespoons vegan shortening
  • 1 teaspoon vanilla extract

*Look for the nonhydrogenated version of Tofutti



1.    Preheat oven to 350°F & line muffin pan with paper or foil liners.

2.    Process pudding base ingredients in food processor until smooth & set aside.

3.    Whisk together soy milk and vinegar in large bowl & set aside to curdle.  Add sugar, vanilla extract & almond extract to soy milk mixture & beat until foamy.

In separate bowl, sift together flour, cocoa powder, baking soda, baking powder, & salt.  Add in two batches to wet ingredients & beat till no large lumps remain .

4.    Add in pudding mixture & beat just until mixed in.

You could just stop here, eat all of the batter, and when your husband asks where the cupcakes are, say ‘Cupcakes? What cupcakes?’ with a nervous giggle and shifty eyes.

5.    Scoop into liners, filling ¾ of the way.  (I like to use a greased ice cream scoop). Bake 18-20 minutes, until toothpick inserted into the center comes out clean.  Transfer to cooling rack & cool completely.


1.    Cream together margarine, cream cheese & shortening until just combined.

2.    Add powdered sugar in ½ cup batches

3.    Mix until smooth and creamy, then add vanilla.

4.    Pipe onto cooled cupcakes.

Results & Conclusions


The end.

Just kidding. But seriously, they’re deliciously rich and incredibly moist and can cure even the worst of days.

A word of caution, though: they may bring out your selfish side, encouraging thoughts of building your own private lair composed entirely of cupcakes and not caring that you may be featured as the crazy cupcake lady on the next episode of Hoarders.



    1. These are delectable and put a non vegan cupcake to shame!! YUM

    2. These look too delicious ! Will be trying them soon!

    3. Thank you for dropping by my blog so I could discover yours! Those look SUPER yummy. May have to try these babies out…

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