Dark Chocolate Avocado Cupcakes

Dark Chocolate Avocado Cupcakes

Ripe avocado replaces butter for a moist, deeply chocolate cupcake with a subtle richness.

Total 1 hr Makes 24 cupcakes Calories 210/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Dairy, Wheat

Mashed avocado stands in for butter and oil, keeping these dark chocolate cupcakes tender and moist without tasting like avocado at all. Cocoa powder and melted dark chocolate give them a deep, rich flavor that pairs well with a simple chocolate or cream cheese frosting. They work for everyday snacking or as a slightly better-for-you party treat.

Ingredients

  • 2 ripe avocados, peeled and pitted
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 4 ounces dark chocolate, melted and cooled
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup hot water
  • 2 cups chocolate frosting

Method

  1. Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.

  2. In a large bowl, mash the avocados until smooth, then whisk in the sugar until well combined.

  3. Whisk in the eggs one at a time, then stir in the vanilla extract, buttermilk, and melted dark chocolate until smooth.

  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

  5. Add the dry ingredients to the avocado mixture in two additions, mixing on low speed just until combined.

  6. Stir in the hot water until the batter is smooth and thin.

  7. Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

  8. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  9. Cool the cupcakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

  10. Once fully cooled, frost each cupcake with chocolate frosting before serving.

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Dark Chocolate Avocado Cupcakes

Mashed avocado stands in for butter and oil, keeping these dark chocolate cupcakes tender and moist without tasting like avocado at all. Cocoa powder and melted dark chocolate give them a deep, rich flavor that pairs well with a simple chocolate or cream cheese frosting. They work for everyday snacking or as a slightly better-for-you party treat.

1 hr 24 cupcakes 210 cal

Ingredients

  • 2 ripe avocados, peeled and pitted
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 4 ounces dark chocolate, melted and cooled
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup hot water
  • 2 cups chocolate frosting

Method

  1. 1

    Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.

  2. 2

    In a large bowl, mash the avocados until smooth, then whisk in the sugar until well combined.

  3. 3

    Whisk in the eggs one at a time, then stir in the vanilla extract, buttermilk, and melted dark chocolate until smooth.

  4. 4

    In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

  5. 5

    Add the dry ingredients to the avocado mixture in two additions, mixing on low speed just until combined.

  6. 6

    Stir in the hot water until the batter is smooth and thin.

  7. 7

    Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

  8. 8

    Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  9. 9

    Cool the cupcakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

  10. 10

    Once fully cooled, frost each cupcake with chocolate frosting before serving.