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Chocolate Avocado Cupcakes with Avocado Buttercream Frosting

Chocolate and avocado are a wonderful combination for these moist, delicious, and surprisingly decadent cupcakes.

This may seem to be a bit of an odd combination bu Chocolate Avocado Cupcakes with Avocado Buttercream frosting are absolutely delicious!

They're packed with flavor, moist, and delicious.

Up until a few weeks ago my relationship with avocados was guacamole ~ we were exclusive ~ but thankfully my eyes have been open to all that avocados can be used for ~ they are an amazing fruit {I thought they were a vegetable} and I am just beginning to touch the tip of the avocado iceberg.

These cupcakes are moist and packed with flavor.  My husband loved them so much that he's requested them for his birthday instead of his regular carrot cake or German chocolate cake.

Chocolate Avocado Cupcakes with Avocado Buttercream Frosting

Chocolate and avocado are a wonderful combination for these moist, delicious, and surprisingly decadent cupcakes.
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Ingredients

Cupcakes

  • 3 cups flour
  • 6 tablespoon cocoa powder
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 2 cups sugar
  • ¼ cup vegetable oil
  • ½ cup soft avocado well mashed, about 1 medium avocado
  • 2 tablespoon white vinegar
  • 2 teaspoon vanilla extract
  • 2 cups water

Avocado Buttercream

Instructions

Cupcakes

  • Preheat your oven to 350 degrees and line cupcake pans.
  • In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda. For the smoothest batter, sift the ingredients together prior to whisking.
  • In a smaller bowl, mash the avocado and then whisk in sugar, oil, vinegar and vanilla. Once thoroughly combined, add and mix in the water.
  • Add the avocado mixture to the flour mixture all at once, whisk until mostly smooth, and then divide among prepared cupcake pans.
  • Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. You can also test by lightly pressing a finger on the top of a cupcake - if it bounces back, they are ready, but if your finger leaves an impression, continue baking and check again in a minute or two.
  • Remove from the oven, and allow to cool in the pan for 5-10 minutes. Remove from pan and finish cooling on a wire rack.

Buttercream Frosting

  • Cream avocado and butter together until smooth.
  • With the mixer on low speed add powdered sugar one cup at a time.
  • When adding your last cup of powdered sugar add a pinch of salt and vanilla and mix until smooth.
  • More sugar can be added if you’d like the frosting thicker. Frosting can be stored in the refrigerator for up to 3 days.
  • Refrigerate cupcakes once cooled and frosted.

Notes

These should be refrigerated and eaten within 3 days.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Calories: 264kcal | Carbohydrates: 51g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 152mg | Potassium: 166mg | Fiber: 2g | Sugar: 36g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
Servings: 24 cupcakes
Calories: 264kcal
Author: Mary Beth
Cost: $8.00

The cupcake recipe is adapted from Joy the Baker and the Buttercream from How Sweet It Is 

Chocolate avocado cupcakes

15 Comments

  1. Cindy Eikenberg says:

    Wow! I would never, in a million years, have thought of this! They look gorgeous, Mary Beth! I want to try these but not tell anyone and just see what they say. 🙂 Pinning! Have an awesome Friday and your photo looks stunning! Hugs!

    1. Mary Beth says:

      Thanks so much, Cindy!

  2. foodie@foodieportal.com says:

    We love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

    1. Mary Beth says:

      Thank you so much ~ I would love to share them at your awesome site!

  3. Not really seeing the vegan part but they do sound yummy.

    1. Mary Beth says:

      Hi Amy,

      The cupcakes are the vegan part ~ the frosting is not. The cupcakes alone are very tasty.

      Thanks for stopping by,

      Mary Beth

    2. It would be super easy to make the frosting vegan just by using vegan butter, such as Earth Balance.

      1. Mary Beth says:

        Thanks so much, Jen! I had no idea you could do that. 🙂

  4. Sarah @ Alderberry Hill says:

    Thanks so much for linking to Make the Scene Monday @ Alderberry Hill. You are being featured later today!
    I hope you enjoy your weekend, and join me Sunday evening for Make the Scene Monday #71!
    And don't forget to enter the Cannon Rebel T3 Camera Giveaway!
    https://www.alderberryhill.com/a-pre-summer-cannon-rebel-giveaway/

    1. Mary Beth says:

      Thanks so much, Sarah!

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  7. Oren Barzilay says:

    I just made those to my girlfriend's birthday and it turns out great! She's vegan so i used a bit of olive oil and agar agar in the frosting and it was wonderful! Thank you so much, she loved it.

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