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Easy Chocolate Avocado Cupcakes with Coconut Frosting

Name: Easy Chocolate Avocado Cupcakes with Coconut Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 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; 1/2 cup solid coconut cream (chilled); 1/4 cup powdered sugar (add more if needed); 1 teaspoon vanilla extract; toasted shredded coconut for garnish

By Beginnerbakes Editorial TeamPublished Mar 31, 2026 | Updated Jul 11, 2026

American 40 mins beginner-friendlyeasystep-by-stepno-fusschocolatefrostingparty

Easy Chocolate Avocado Cupcakes with Coconut Frosting with measured ingredients, 40-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

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.