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This is for all the avocado lovers! I love its creamy, rich, and soft texture. Its subtle flavours also makes it a very versatile fruit, used in both sweet (avocado smoothies!) and savory dishes (sushi, sandwiches, salads). Another bonus is they are healthy, full of unsaturated fats (the good fats). So you can feel less guilty about eating these cupcakes!

Because of the subtle avocado flavour, these cupcakes tasted like any other chocolate cupcakes. The avocados acted as a butter substitute, making these cupcakes super moist. You couldn’t even tell that no eggs and butter were added! The buttercream actually had the most avocado taste – reminded me of a delicious cup of avocado smoothie!

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Chocolate Avocado Cupcakes (Cupcake recipe from Whisk Kid and buttercream recipe from  How Sweet It Is)

Ingredients: 

For the cupcakes:
3 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cups vegetable oil
1/2 cups soft avocado, well mashed, about 1 medium avocado
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 cups water

For the avocado buttercream:
2 ripe avocados
2 tablespoons butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
pinch of salt

Directions: 

For the cupcakes:

  1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Set aside.
  2. In a medium bowl, sift together the flour, cocoa, salt, baking powder and baking soda set aside.
  3. Whisk together the sugar, oil, mashed avocado, vinegar and vanilla, then add the water. Sift in the dry ingredients all at once, then whisk until smooth.
  4. Fill cups 3/4 full of batter, bake cupcakes for 15-20 minutes until a toothpick inserted comes out clean.
  5. Let cupcakes cool in pan for 5-10 minutes, then remove and cool completely on wire rack.
  6. Frost cupcakes when cupcakes are completely cooled.

For the avocado buttercream:

  1. Cream avocado and butter together until smooth.
  2. With the mixer on low speed, add powdered sugar one cup at a time. Sprinkle in a pinch of salt and add vanilla. More sugar can be added if you’d like the frosting thicker.
  3. Frosting can be store in the fridge for up to 3 days.

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