Chocolate Avocado {Vegan} Cupcakes with Avocado Buttercream Frosting

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Chocolate Avocado {Vegan} Cupcakes with Avocado Buttercream ~ now that’s a mouthful!  I never ever thought of using avocado as the base for cupcakes let alone a rich and tasty buttercream frosting.  Up until a few weeks ago my relationship with avocados was a guacamole only one ~ we were exclusive ~ but thankfully my eyes have been open to all that avocados can be used for ~ they are an amazing fruit {I thought they were a vegetable} and I am just beginning to touch the tip of the avocado iceberg.

These cupcakes are moist and packed with flavor.  My husband loved them so much that he’s requested them for his birthday instead of his regular carrot cake or German chocolate cake.

Chocolate Avocado {Vegan} Cupcakes with Avocado Buttercream Frosting

Rating: 51

Yield: 24 cupcakes

Chocolate Avocado {Vegan} Cupcakes with Avocado Buttercream Frosting

Moist and delicious!

Ingredients

    Cupcakes
  • 3 cups flour
  • 6 Tbsp cocoa powder
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 cups sugar
  • 1/4 cup vegetable oil
  • 1/2 cup soft avocado, well mashed, about 1 medium avocado
  • 2 tbsp white vinegar
  • 2 tsp vanilla extract
  • 2 cups water
  • Avocado Buttercream
  • 2 ripe avocados
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • pinch of salt

Instructions

    Cupcakes
  1. Preheat your oven to 350 degrees and line cupcake pans.
  2. In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda. For the smoothest batter, sift the ingredients together prior to whisking.
  3. In a smaller bowl, mash the avocado and then whisk in sugar, oil, vinegar and vanilla. Once thoroughly combined, add and mix in the water.
  4. Add the avocado mixture to the flour mixture all at once, whisk until mostly smooth, and then divide among prepared cupcake pans.
  5. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. You can also test by lightly pressing a finger on the top of a cupcake - if it bounces back, they are ready, but if your finger leaves an impression, continue baking and check again in a minute or two.
  6. Remove from the oven, and allow to cool in the pan for 5-10 minutes. Remove from pan and finish cooling on a wire rack.
  7. Buttercream
  8. Cream avocado and butter together until smooth.
  9. With the mixer on low speed add powdered sugar one cup at a time.
  10. When adding your last cup of powdered sugar add a pinch of salt and vanilla and mix until smooth.
  11. More sugar can be added if you’d like the frosting thicker. Frosting can be stored in the refrigerator for up to 3 days.
  12. Refrigerate cupcakes once cooled and frosted.

Notes

These should be refrigerated and eaten within 3 days.

http://cupcakesandcrinoline.com/2013/04/12/chocolate-avocado-vegan-cupcakes-with-avocado-buttercream-frosting/

The cupcake recipe is adapted from Joy the Baker and the Buttercream from How Sweet It Is 

Sharing at these wonderful sites:  Shaken Together, Alderberry Hill, Skip to My Lou

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Project Inspire{d} Linky Party Week #10
Project Inspire{d} Linky Party Week #9

Comments

  1. 3

    says

    We love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

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