Chocolate-Avocado cupcakes

So I found this recipe on pinterest(which is amazing) and thought I'd give it a try....ooooommmmmgggg...delicious!!!! it's not too rich, very light in taste and I don't feel like a million pounds after I eat one : p don't get me wrong, I love rich cupcakes but it's nice to not feel like I am going to have to workout all day tomorrow to pay for it!  I also changed the frosting recipe so that it's only half the original..because let's face it...there's always enough icing for 100 cupcakes when you only made 12.  You'll still have some left over but oh well......So enjoy!!!

Cupcake Ingredients
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 cup sugar
2 Tbsp vegetable oil
1/4 cup mashed ripe avocado (about half an avocado)
1 cup water
1 Tbsp white vinegar
1 tsp pure vanilla extract

Cupcake Directions

1. Place rack in the upper third of the oven, and preheat oven to 350 F. 

2.Line a cupcake pan with foil or paper liners.

3. In a medium bowl, whisk flour, cocoa powder, salt, baking powder, and baking soda. Set aside.

4. In a large bowl, whisk sugar, oil, avocado, water, vinegar, and vanilla. Add the flour mixture to the avocado mixture and fold with a spatula until well combined.

5. The batter will be so loose that you can pour it into a measuring cup to dispense into the cupcake molds. Fill each cupcake liner until it’s about two-thirds full. 

6.Bake for 18 to 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. 

7.Let cakes cool for 10 minutes before moving to a cooling rack.

Frosting Ingredients
6 Tbsp Earth Balance butter (or any vegan butter in sticks), at room temperature
1 Tbsp unsweetened cocoa powder
1 to 1 1/4 cups powdered sugar
1/2 tsp pure vanilla extract
1/2 to 1 Tbsp soy milk

Frosting Directions
1. Place butter in the bowl of an electric stand mixer fitted with a paddle attachment. Beat the butter on medium speed until soft and pliable. 

2.Stop the mixer, scrape the sides of the bowl, and add the cocoa and sugar. Turn mixer on low to slowly incorporate. 

3.Add the vanilla and soy milk. Increase the mixer speed to medium or medium high and beat until frosting is soft and fluffy.

4. Spread onto cupcakes with a butter knife(or just dip the top into the frosting and twirl it to avoid dirtying a knife and getting frosting everywhere..that's what I do) and decorate with sprinkles, if desired.