Preheat oven to 350 F (370 F for high-altitude baking).
In a large bowl combine all ingredients. Stir or whisk until there are no more lumps.
Line a cupcake pan with paper liners and fill each ⅔ full with batter. Bake for 20-25 mins. (17-20 at 370 F) until a toothpick inserted in center comes out clean.
Let cupcakes cool in pan for 5 minutes, then transfer to a cooling rack until fully cooled.
Healthy Chocolate Espresso Frosting:
Combine all frosting ingredients in a food processor until completely smooth. It might take a while to get all avocado chunks out.
You can add more maple syrup or espresso powder to adjust sweetness and coffee flavor to taste.
Spread frosting on cooled cupcakes and decorated with sprinkles (optional). I used these edible glitter heart sprinkles.
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