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Chocolate Avocado Cupcakes

By JulieVR |

No, the healthiest way to eat a ripe avocado isn’t wrapped up in a chocolate cupcake, but it’s an interesting idea – smooth and mellow, avocado goes well in cake batter, adds richness and moisture with a nutritional boost. But I quickly became distracted by the thought that a perfectly ripe avocado might make a fine base for a frosting. (Turns out I wasn’t the first to think it, of course.) So when I should have been doing other things – wrapping up assignments or cleaning the bathroom – I mixed up a batch of avocado frosting.

Chocolate Avocado Cupcakes

adapted from

2 3/4 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 Tbsp. baking powder
1/2 tsp. salt
1 medium Mexican avocado, mashed well
3 large eggs
3/4 cup canola or mild olive oil
3/4 cup milk
1 Tbsp. vanilla

Preheat the oven to 375F and line 12 muffin tins (or 24 mini muffin tins) with paper cups.

In a large mixing bowl, sift flour, sugar, cocoa, baking powder and salt. In separate bowl combine the avocado, eggs, oil, milk and vanilla.

Add to the dry ingredients and mix with a rubber spatula until just combined; don’t worry about getting rid of all the lumps. Divide among the lined muffin tins, filling them almost full.

Bake cupcakes for 20 to 25 minutes or until cupcakes are springy to the touch. Tip the cupcakes in their tins to allow them to cool. Allow them to cool completely if you’re going to frost them.

Makes about 1 dozen cupcakes.

This frosting is for any kid who, like mine, licks the top off a cupcake and leaves the stump. W devoured the tops of about half this batch and asked for more. It sets quickly, so if you want to add sprinkles, do it right away. To make chocolate frosting, add about 1/4 cup cocoa to the mix.

Avocado Frosting

1 ripe avocado
2 tsp. lemon juice
4 cups (ish) icing sugar
1 tsp. vanilla

In a medium bowl, mash the avocado as much as you can; add the lemon juice and about a cup of icing sugar and beat with an electric mixer to get rid of as many lumps as possible. Add a couple cups of icing sugar and the vanilla and beat until as smooth as you can get it. Add more icing sugar until you have a spreadable frosting.

Use it immediately; it sets up pretty quickly. If you’re going to add sprinkles, do it quick or they’ll just roll off.

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About JulieVR



Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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11 thoughts on “Chocolate Avocado Cupcakes

  1. Jessica says:

    Holy crap, those look so good! I really like the idea of using avocado in the icing; it seems like maybe you are substituting a healty fat for an unhealthy one. Maybe I won’t feel as guilty when I eat my spoonfuls of icing…

  2. The Picky Foodie says:

    Avocados are incredibly versatile and really really useful in desserts where “creamy” is required but cream itself isn’t an option. For those of us who can’t have dairy of any kind, they are a life saver.
    Great recipe idea.

  3. Coggie says:

    Can I make these the night before and leave them out at room temp? I live in Seattle.

  4. Rosana says:

    Looooove avocados but avocados in a cupcake just sound gross. Why not try to put some pieces of avocado with salt and olive oil on your kid’s plate once in a while. Maybe they will end up eating them.

  5. Janna M says:

    I made green tomato muffins last week and they definitely not gross. So avocado cupcakes with avocado icing sounds really good to me. A bonus is that you get a very pretty green icing without any nasty food coloring. This is totally a great idea.

  6. Komal says:

    I just made spiced carrot mini loaves and I plan on icing them with this avocado icing. SO glad I stumbled upon (literally) this recipe!

  7. Marla S says:

    I was intrigued by this recipe and made these – DELICIOUS and got rave reviews when I brought them into work. The only variation was that I used white whole wheat flour and a 1/4 cup of peanut flour instead of just white multi-purpose. I also decorated the tops with Dilettante Ephemere chocolate sauce. Yum. Btw, the concept reminds me of Southeast Asian avocado “shakes” with chocolate sauce that I consistently crave.

  8. Marla S says:

    Also, was thinking the green frosting color could make a good base for monster cupcakes for Halloween.

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