Egg, Refined Sugar, & Butter Free Chocolate Cupcakes & Frosting

These cupcakes turn out so moist and chocolatey! The vinegar and baking soda replace the eggs, there's no need for butter when you use olive oil, and coconut sugar is much kinder to your blood sugar than refined sugar is. Enjoy!

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes



  • 1 1/2 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup almond milk
  • 1 Tbsp white vinegar
  • 2 teaspoons vanilla extract
  • 6 Tbsp olive oil
  • 1 teaspoon cinnamon
  • 1 cup dark chocolate chips


  • 2 large ripe avocados
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup 100% pure maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 Tbsp coconut oil melted
  • 1 pinch sea salt


To make the cupcakes:

  1. Preheat the oven to 350° and prepare a muffin tin with cupcake liners.

  2. In a large bowl mix flour, cocoa powder, coconut sugar, baking soda, salt, nd cinnamon until there are no clumps.

  3. In a separate bowl, mix together the almond milk, vinegar, vanilla extract, and olive oil.

  4. Pour the wet ingredients into the dry ingredients and stir just until they come together. Don't over mix. It should be lumpy.

  5. Gently mix in the chocolate chips. Again, don't over mix.

  6. Spoon the batter into the cupcake liners, filling them approximately 2/3 of the way. Bake for 18-20 minutes until a toothpick stuck in the middle comes out clean.

  7. Let cool in the pan for 5 minutes before cooling further on a rack.

To make the frosting:

  1. Place all ingredients in a food processor and blend until smooth.

  2. Frost cupcakes and enjoy!