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vegan Valentine's Heart Shaped Cupcakes

Chocolate Valentine's Cupcakes with Avocado Mousse

Course Dessert
Keyword valentines day, vegan cupcakes
Servings 4
Author Robin Asbell


Dry Mixture

  • 1/2 cup all-purpose flour
  • 2 tablespoons whole wheat pastry flour
  • 1/2 cup organic sugar
  • 2 tablespoons cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Mixture

  • 1/4 cup non-dairy milk
  • 2 teaspoons finely ground golden flax seeds
  • 2 tablespoons avocado oil
  • 1/3 cup pureed baked winter squash or pumpkin
  • 1/2 cup mini chocolate chips

Avocado Mousse

  • 2 large avocados
  • 2 tablespoons cocoa
  • 2 tablespoons almond milk
  • 1/2 teaspoon vanilla
  • 1/4 cups maple syrup
  • 1 1/2 ounces semisweet chocolate melted


  • Heavily grease 4 heart shaped ramekins or 6 muffins cups, or use paper liners. Preheat the oven to 350 F.
  • In a large bowl, combine the flours, sugar, cocoa, baking soda and salt, and whisk to mix.
  • In a medium bowl, combine the non-dairy milk and flax seeds and stir to mix well, then let stand for 5 minutes.
  • When the flax is thickened, stir in the avocado oil and winter squash, then scrape the wet mixture into the dry mixture.
    Stir just until combined, and then stir in the chocolate chips.
  • Scoop rounded 1/3 cup portions of batter into each ramekin, and divide and extra batter between them.
    Smooth the top and place on a baking sheet.
  • Bake for 20 minutes for smaller cupcakes, or 25 minutes for 4 heart-shaped cakes.
    When a toothpick inserted in the center of a cake comes out with no wet batter clinging to it, move the cakes to a cooling rack to cool completely.

Avocado Mousse

  • In a food processor, place the avocado flesh. Puree, scraping down and repeating until very smooth. Add the cocoa, almond milk, vanilla and maple syrup and puree, scraping down and repeating until well-mixed and smooth.
  • Working quickly, add the melted chocolate and puree before it hardens. When the mixture is smooth, with no streaks of chocolate or avocado, transfer to a bowl to chill. Cover and refrigerate until thickened, about an hour or up to a day.
  • Transfer to a piping bag and decorate the cooled cakes. Garnish with fresh raspberries. Store in a covered container in the refrigerator.