Chocolate Avocado Cupcakes with

Chocolate Avocado Frosting

February: National Chocolate Lovers Month and National Heart Month

When we had our last family reunion in Hawaii (pre-pandemic), we brought souvenirs from Texas and Islander’s second cousin Gabriel A. (son of her late cousin Clara A.) brought “pasalubong” from the Philippines. As we were packing to go back home, we all had suitcases stuffed with souvenirs plus more gifts from Hawaii! We always return with more than we came with and must mail back a box or two.

Gabriel brought pili nuts, corn nuts, yema candies, polvorones, biscuits/cookies and other Filipino foods. Islander grabbed the organic powdered chocolate packets he brought from Davao, which she eventually used to make chocolate avocado cupcakes with chocolate avocado frosting back on the mainland.

The chocolate cupcakes are healthier because they are made with avocados, which are very nutritious, and help keep the cupcakes moist and the frosting creamy. This recipe is appropriate to make during National Chocolate Lovers Month and National Heart Month.


(Adapted from “Veggie  Desserts + Cakes” by Kate Hackworthy)

For the chocolate avocado cupcakes

  • 1 ripe avocado, large
  • 3 tablespoons butter, unsalted, softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ¾ cup + 1 tablespoon flour
  • ¼ cup unsweetened cocoa powder
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt


Peel and pit the avocado and place in a large mixing bowl. Beat until there are no lumps. Add the butter and continue beating until creamy. Gradually add the sugar and vanilla.

Beat in the eggs. In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Gradually add the flour mixture to the wet ingredients and mix until the batter is smooth.

Divide the batter and scoop into 12 cupcake paper liners. Bake in a preheated oven at 325 degrees F for 15-20 minutes. Remove from the oven and cool completely. Meanwhile, make the chocolate avocado frosting.

For the chocolate avocado frosting

  • 1 ripe avocado, large
  • ¼ cup unsweetened cocoa powder
  • ¼ cup maple syrup
  • ¼ teaspoon vanilla extract
  • 1 tablespoon melted coconut oil
  • Pinch of salt
  • 1 tablespoon strong coffee (we used instant Kona coffee)
  • Mini chocolate chips, semi sweet


Peel and pit the avocado and place in a large mixing bowl. Beat until there are no lumps. Add the cocoa powder, maple syrup and vanilla and continue to stir.

Mix in the coconut oil, salt and coffee until creamy.

Refrigerate the frosting until it is no longer runny with the oils and it is a spreadable consistency (about an hour). Decorate the cupcakes and sprinkle some mini chocolate chips on top. Keep cool until ready to serve.


  • Thanks to Gabriel A. for the organic cocoa powder from Davao, Philippines.
  • See a similar recipe for chocolate avocado truffles here
  • Search for more chocolate recipes under our Theme Menus tab.

Homemade Rocky Road

Candy Bars

June 2: National Rocky Road Day

We have made homemade candy bars before. So we tried another popular one, Rocky Road, with a different chocolate mold. In the United States, Rocky Road is a combination of marshmallows and crunchy nuts and chocolate. In the United Kingdom, it is a combination of marshmallows, crushed cookies/biscuits and chocolate with a light dusting of powdered sugar on top. In Australia, Rocky Road is a combination of marshmallows, glace cherries, crunch nuts, dessicated coconut and chocolate. Whatever combination of ingredients used, Rocky Road is easy to make for a delicious dessert. So indulge on homemade Rocky Road candy bars on National Rocky Road Day!



  • Chocolate chips or wafers (we used Ghirardelli dark chocolate melting wafers)
  • Nuts, dry roasted and unsalted, chopped (we used cashews, following the original Annabelle Candy Company’s recipe)
  • Mini marshmallows (see Notes)


Melt the chocolate in a bowl (in a microwave or over a double boiler), according to the directions on the package. Chop the cashews, reserving the nut pieces and discarding the “dust”. Set aside.

Spoon melted chocolate halfway in the mold, making sure to coat the sides with a thin layer. Let cool slightly so the chocolate will not melt the marshmallows. Sprinkle the chopped cashews and mini marshmallows over the slightly cooled chocolate. Fill the mold with chocolate. Refrigerate until the chocolate has set and is firm. Unmold onto paper towels. Serve at room temperature but still slightly cooled.


  • If mini marshmallows are not available, cut jumbo marshmallows into small pieces.
  • This blog post is dedicated to Father Tim E. who loves anything “Rocky Road”.
  • Check out more chocolate recipes on our blog from the Theme Menus.


Chocolate Raisin Nut Clusters


March 24: National Chocolate-Covered Raisins Day

This blog post is dedicated to our New Jersey friend Gary B. who, whenever we went out with him and his wife to dinner and a movie, would get a bucket of buttered popcorn and a box of chocolate-covered raisins to eat—even if he already had a big meal. His habit of combining popcorn and Raisinets has influenced us, as we now like to eat something sweet with our salty snacks.

We no longer live in the Garden State but still watch a matinee in the local theaters once in a while and eat popcorn and candy. On some Saturday evenings, we laze around the house and watch videos and also eat microwaved popcorn with a side of homemade chocolate raisin nut clusters. They are an amped-up version of Gary’s favorite movie theater treat.

Our double-dating days with our friends may be over because of the distance now. But Gary can still enjoy this easy recipe with his family in their huge home theater. And we can all treat ourselves to chocolate raisin nut clusters on National Chocolate-Covered Raisins Day!


(Adapted from Food Network)


  • 8 ounces chocolate, dark or milk, melted
  • ½ cup peanuts, unsalted
  • ½ cup raisins


Line a cookie pan with waxed paper. Set aside. In a large bowl, melt the chocolate (over a double boiler or in the microwave according to the directions on the package). Stir until smooth. Add the peanuts.


Stir in the raisins and coat everything well. Use a small scoop to drop a cluster on the prepared pan, leaving ample space between each candy. Refrigerate to set until firm. Peel the clusters from the waxed paper. Serve at room temperature.



  • This is a very versatile recipe. Exchange the peanuts for pistachios, macadamias, cashews, etc. Use golden raisins or dried cranberries.
  • Instead of dropping clusters on waxed paper, spoon them into mini cupcake or candy papers for an elegant presentation.