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.

Recipe

(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

Directions

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

Directions

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.

Notes

  • 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.