Chocolate Avocado Cupcakes with Chocolate Avocado Frosting
Say what? Yea, Chocolate Avocado Cupcakes might just be the craziest sounding cupcake you’ve ever heard of, but I promise they’re everything you want in a sweet treat. These chocolaty gems of deliciousness are rich and decadent with a hint of sweetness. Exactly how I like my chocolate cupcakes!
I’ve been dying to try a chocolate and avocado recipe- two of the best foods ever. And surprisingly, they’re a match made in heaven. Not only did the cupcakes get a thumbs up from the fam, but the frosting… oh my. I have to say, I was actually quite shocked it came out as wonderful as it did and with such a lovely consistency. The addition of avocado made it so creamy!
Even my kiddos loved this healthier cupcake- it’s sure to satisfy your sweet tooth. The avocados give this dessert a fudgy and super moist texture, without having to use butter or oil. Avocados have a very neutral flavor and are beautifully buttery, so they work well in creating healthier desserts, especially when chocolate is involved.
The nutritional stats are pretty great- notice that these cupcakes are cholesterol free and the fat that they contain is healthy fat, the kind of fat your body actually thrives on. I think that totally makes these cupcakes acceptable for breakfast, lunch and dinner!
Avocados are fresh, flavorful, and available year round. I could totally see these with fun red and green sprinkles, and served for the holidays! They are one fruit that never goes out of season and they are always in style!
- CUPCAKE BATTER
- Nonstick cooking spray
- 1 cup mashed Avocados
- 3/4 coconut sugar use brown or granulated sugar, if preferred
- 1 cup unsweetened vanilla almond milk or other preferred milk product
- 2 teaspoons pure vanilla extract
- 2 large egg whites 1/4 cup for liquid egg whites from carton
- 2 cups whole wheat flour use all-purpose or spelt flour, if preferred
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium to large Avocado mashed
- 1 tablespoon coconut oil
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons maple syrup
- 1 tablespoon unsweetened almond milk add more 1 tablespoon at a time for consistency
Preheat oven to 350 degrees F. Coat muffin cups with cooking spray or prepare muffin cups with paper liners. Set aside.
In a large mixing bowl or the bowl of an electric mixer, beat the mashed avocado, sugar, milk, vanilla and egg whites.
Add the flour, cocoa powder, baking soda and salt; mix until smooth. Divide the batter among the muffin cups. Bake until the tops of the cupcakes spring back to the touch, about 18 minutes. Transfer to cooling rack to cool completely before frosting them.
For the frosting, blend together all ingredients until fully combined, in a blender or food processor. Spread over the cooled cupcakes.
Store cupcakes in an airtight container at room temperature for up to 2 days, or the refrigerator for 1 week. You can also freeze for up to 1 month.
-Avocados differ in size, but if you have 3 medium to large Avocados, you will have enough for this recipe.
-For proper measuring flour and cocoa powder, use a spoon to fill measuring cup and then level off with a butter knife or other straight edge.
-If you don't use all of your frosting, which I didn't, nutritional information will be a bit different. For example, fat and calories will be slightly lower.
Looking for other avocado recipes, look no further and check a few of my favorites!
Have you ever tried using avocados in baked goods? Next on the list- cookies made with avocado. 🙂