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.

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.