Mocha Avocado Frosting

Mocha Avocado Frosting

Ripe avocado blends with cocoa and espresso for a silky, dairy-light frosting.

Total 45 min Makes 48 oz Calories 142/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This frosting swaps butter for ripe avocado, creating a creamy base that carries deep cocoa and espresso notes without tasting heavy. It whips up quickly in a food processor and holds a soft, spreadable texture, making it a good match for chocolate cupcakes, brownies, or spiced cakes. Keep it chilled until just before serving for the best texture.

Ingredients

  • 3 ripe avocados, peeled and pitted
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons brewed espresso, cooled
  • 3 cups powdered sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice

Method

  1. Place the avocados in a food processor and puree until completely smooth, scraping down the sides as needed.

  2. Add the lemon juice and pulse to combine; this helps keep the frosting from discoloring.

  3. Add the cocoa powder, espresso, butter, vanilla, and salt to the processor and blend until fully incorporated and glossy.

  4. Add the powdered sugar in two additions, pulsing after each until the frosting is smooth and no streaks remain.

  5. Scrape the frosting into a bowl, cover, and chill in the refrigerator until firm enough to spread, about 30 minutes.

  6. Stir the frosting briefly to loosen it, then spread or pipe onto fully cooled cakes or cupcakes.

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    Mocha Avocado Frosting

    This frosting swaps butter for ripe avocado, creating a creamy base that carries deep cocoa and espresso notes without tasting heavy. It whips up quickly in a food processor and holds a soft, spreadable texture, making it a good match for chocolate cupcakes, brownies, or spiced cakes. Keep it chilled until just before serving for the best texture.

    45 min 48 oz 142 cal

    Ingredients

    • 3 ripe avocados, peeled and pitted
    • 1/2 cup unsweetened cocoa powder
    • 2 tablespoons brewed espresso, cooled
    • 3 cups powdered sugar, sifted
    • 2 tablespoons unsalted butter, softened
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 tablespoon fresh lemon juice

    Method

    1. 1

      Place the avocados in a food processor and puree until completely smooth, scraping down the sides as needed.

    2. 2

      Add the lemon juice and pulse to combine; this helps keep the frosting from discoloring.

    3. 3

      Add the cocoa powder, espresso, butter, vanilla, and salt to the processor and blend until fully incorporated and glossy.

    4. 4

      Add the powdered sugar in two additions, pulsing after each until the frosting is smooth and no streaks remain.

    5. 5

      Scrape the frosting into a bowl, cover, and chill in the refrigerator until firm enough to spread, about 30 minutes.

    6. 6

      Stir the frosting briefly to loosen it, then spread or pipe onto fully cooled cakes or cupcakes.