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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.

Chocolate Avocado Cupcakes with Chocolate Avocado Frosting

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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.
Course Dessert
Cuisine American
Keyword avocado frosting, chocolate cupcakes, chocolate frosting
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 12 cupcakes with plenty of frosting for all 12 cupcakes
Calories 221
Author Kim Lee

Ingredients

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

FROSTING

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1cupcake | Calories: 221kcal | Carbohydrates: 38.1g | Protein: 5.2g | Fat: 7.8g | Saturated Fat: 2.3g | Sodium: 227.9mg | Fiber: 6.7g | Sugar: 17.3g