Vegan Chocolate Cupcakes

2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons milled flax seed
3/4 cup mashed ripe avocado
1 1/2 cups packed brown sugar
1/3 cup oil
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, melted
1 1/3 cups coconut milk (or almond, rice, soy)

Chocolate Frosting
1/2 cup dairy free margarine spread (such as Earth Balance)
2 cups confectioners' sugar
3/4 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted

Preheat oven to 350 degrees F. Line 16 muffin cups with liners.

In a medium sized mixing bowl, sift together flour, baking powder and salt; whisk in flax until combined. In a large mixing bowl, using a mixer on medium speed, beat together avocado, brown sugar, oil and 1 teaspoon vanilla until creamy - about 1-2 minutes; beat in 4 ounces melted chocolate until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk, until well combined.

Divide batter into muffins cups. Bake 15-20 minutes or until well risen and slightly crackled on top. Cool 10 minutes in pan before removing to wire racks to cool completely.

To make the frosting, in a medium mixing bowl, using a mixer on medium speed, beat together margarine spread and confectioners' sugar until well combined - about 1-2 minutes; beat in 3/4 teaspoon vanilla and 2 ounces melted chocolate until well combined. Pipe or spread frosting on cupcakes.

Makes 16 cupcakes

Number of Servings: 16

Recipe submitted by SparkPeople user CHOOVERMONIUM.