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Beginnerbakes
Easy Vegan Chocolate Avocado Cupcakes with Dairy-Free Coconut Frosting
By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Mar 31, 2026 · Updated Jul 11, 2026
American
40 mins
beginner-friendlyeasystep-by-stepno-fussvegandairy-freelow-fatchocolatefrostingpartykid-friendly
These easy vegan chocolate avocado cupcakes are moist and fluffy, made healthier with avocado, and topped with a smooth, dairy-free coconut frosting. Perfect for beginners and ideal for kid-friendly treats or party desserts using simple, wholesome ingredients.
Prep
20 min
Cook
20 min
Total
40 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 ripe avocado (about 1/2 cup mashed)
- 1 cup unsweetened almond milk (or other plant milk)
- 1 teaspoon apple cider vinegar
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- FOR THE COCONUT FROSTING
- 1/2 cup solid coconut cream (chilled)
- 1/4 cup powdered sugar (add more if needed)
- 1 teaspoon vanilla extract
- Optional
- toasted shredded coconut for garnish
Instructions
-
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
-
Stir the almond milk and apple cider vinegar together in a small bowl. Let it stand for 5 minutes to make quick vegan buttermilk.
-
Mash the ripe avocado in a large bowl until as smooth as possible, with no large green chunks remaining.
-
Add the sugar, vegetable oil, and vanilla extract to the avocado and whisk until glossy and combined.
-
Pour in the vegan buttermilk and stir until the mixture is evenly blended.
-
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
-
Add the dry ingredients to the wet ingredients and fold gently just until no dry streaks remain. Do not overmix.
-
Divide the batter among the cupcake liners, filling each about three-quarters full.
-
Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
-
Cool the cupcakes in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
-
For the frosting, scoop the chilled solid coconut cream into a bowl and whip for 1 to 2 minutes until fluffy.
-
Add powdered sugar and vanilla gradually, whipping until smooth and spreadable.
-
Frost the fully cooled cupcakes with a spoon or piping bag. Sprinkle with toasted shredded coconut if using.
Tips
Equipment Needed
Use the pan or baking dish listed in the recipe, plus mixing bowls, measuring tools, a spatula, and a cooling rack if the recipe bakes in the oven. Line pans with parchment or liners when the batter is delicate so beginners can release the bake cleanly.
Ingredient Prep Notes
Measure the dry and wet ingredients before mixing so the batter or dough comes together smoothly. Keep butter, eggs, dairy, fruit, or chocolate at the temperature described in the recipe because small prep details affect rise and texture.
Oven Note
Preheat fully before baking and use the center rack unless the recipe says otherwise. Start checking near the low end of the baking time and rely on the listed doneness cues instead of color alone.
Easy Upgrade Ideas
Keep upgrades simple: add a light glaze, a sprinkle of spice, citrus zest, chopped nuts, chocolate, or a beginner-friendly topping that matches the base flavor. Add decorative finishes only after the bake cools when frosting, glaze, or drizzle needs to set neatly.
Frequently Asked Questions
- Can I make Easy Vegan Chocolate Avocado Cupcakes with Dairy-Free Coconut Frosting ahead?
- Yes. Bake it ahead, cool it fully, and store it as directed so the texture stays as close to fresh as possible.
- How do I know when it is done?
- Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.
- Can I change the flavor?
- Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.
- What should beginners watch most closely?
- Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.
Ingredient Replacements
- ripe avocado (about 1/2 cup mashed): Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
- unsweetened almond milk (or other plant milk): Use dairy or unsweetened plant-based alternatives with a similar thickness so the batter does not become too loose.
- apple cider vinegar: Use comparable fruit and keep pieces small so they bake evenly and do not weigh down the batter.
- granulated sugar: Swap with a similar sweetener in small adjustments because liquid sweeteners can change browning and moisture.
- vegetable oil: Use melted butter, neutral oil, or a plant-based baking stick in the same amount, knowing that flavor and tenderness may shift slightly.
Storage and Reheating
Cool leftovers before storing. Refrigerate in an airtight container for up to 4 days, or freeze when the ingredients are freezer-friendly.
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