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Vegan Matcha Cupcakes with Chocolate Avocado Frosting

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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American, Vegan
Servings 12 cupcakes

Ingredients
  

Matcha (green tea) cupcakes

  • 1 1/2 cups whole wheat flour (can sub all-purpose flour, if desired)
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 tbsp green tea powder (see recipe notes)
  • 1 tbsp ground flax seed (optional)
  • 3 tbsp water (optional)
  • 3/4 cup brown sugar (or any kind of sugar)
  • 1/4 cup oil
  • 1 1/4 cups almond milk (or any non-dairy milk)
  • 1 tbsp vinegar
  • 2 tsp vanilla extract

Avocado chocolate frosting

  • 3 medium avocados
  • 1/3 cup unsweetened cocoa powder
  • 3 tbsp agave syrup (or to taste)
  • 1 tsp salt
  • 2 tbsp almond milk (or any non-dairy milk)

Instructions
 

Matcha (green tea) cupcakes

  • Preheat oven to 350 °F (175 °C). Line a 12-cup cupcake pan with liners.
  • Mix the flax seed and water together in a small bowl, and allow to sit for ~5 minutes. If you have store-bought egg replacer, you can use it instead.
  • In a large bowl, mix all the dry ingredients (flour, baking powder, baking soda, salt, green tea powder) and whisk together. Set aside.
  • In a separate bowl, mix all the wet ingredients (sugar, oil, non-dairy milk, vinegar, vanilla extract, flax seed mixture).
  • Add the wet ingredients to the dry ingredients, and mix until about incorporated.
  • Fill each cupcake liner 3/4 full. Bake for 18 minutes until the cupcake springs back, or until a toothpick inserted comes out clean/with a few crumbs.

Avocado chocolate frosting

  • In a blender or food processor, add the avocados, agave syrup, salt, cocoa powder and non-dairy milk. Blend altogether and adjust for the consistency and sweetness.

Notes

Depending on the brand of your green tea powder, you will need more or less. If you are using pure matcha powder, 1 1/2 tbsp would suffice. If you are using a lower quality powder, use 3 tbsp.
The original recipe doesn't include the flax egg, but I added it. If you don't have it, don't worry about it.
The avocado chocolate frosting makes about 2 1/2 cups.

Substitutions:

  • You can substitute all-purpose flour instead of whole wheat flour. I used whole wheat to make it a healthier.
  • Any kind of sugar for the cupcakes work: brown, raw cane, coconut, granulated (white).
  • You can use store-bought egg replacer instead of flax egg.
  • If you don't have agave syrup, substitute 1/4 cup sugar.