Best 2 Chocolate Avocado Cupcakes Recipes

Indulge in the decadent pleasure of Chocolate Avocado Cupcakes, a delightful fusion of rich cocoa and creamy avocado. These cupcakes are not just a treat for your taste buds but also a testament to the versatility of avocado, extending its culinary repertoire beyond guacamole and salads. Embark on a culinary journey with our carefully curated collection of recipes, each offering a unique twist on this extraordinary dessert. From the classic Chocolate Avocado Cupcakes with their velvety texture and irresistible avocado frosting to the tantalizing Flourless Chocolate Avocado Cupcakes that boast a fudgy, gluten-free center, our recipes cater to diverse dietary preferences and culinary curiosities. Unleash your inner baker and explore the delightful possibilities of avocado in the realm of sweet indulgences.

Here are our top 2 tried and tested recipes!

CHOCOLATE-AVOCADO CUPCAKES

Chocolate-Avocado Cupcakes image

Satisfy your chocolate cravings while benefiting from the heart-healthy goodness of avocado. This easy and delectable cupcake will surely become a favourite with your friends and family!

Provided by avocadosmexico

Categories Dessert

Time 1h

Yield 14 cupcakes

Number Of Ingredients 10

Ingredients

2 2/3 cups cake-and-pastry flour
1/2 cup cocoa powder
1 tablespoon baking powder
1 cup sugar
1/2 teaspoon salt, 2
1 medium mexican avocado, pureed
3 large eggs
3/4 cup melted unsalted butter
1 tablespoon pure vanilla extract
3/4 cup skim milk

Steps:

Place oven rack in middle position and preheat oven to 375°F (190°C).
Line cupcake moulds with paper cups.
In a large mixing bowl, sift flour, cocoa powder, baking powder, sugar and salt.
In separate bowl, combine avocado, eggs, butter, vanilla and milk until well blended.
Add liquids to dry ingredients and mix with rubber spatula until dry ingredients are moistened. Batter may look lumpy. Do not over-mix.
Scoop batter and fill cups almost to the top. Bake immediately.
Bake cupcakes for 20 to 25 minutes or until cake tester or toothpick comes out clean when placed into the cupcakes centre.
Allow baked cupcakes to rest in moulds for at least 15 minutes before serving.
Makes about 14 cupcakes.
Tip: For a lactose free version, substitute margarine for butter and soy milk for skim.
*To puree avocado, use a sharp knife and cut into the avocado straight down and around the hard pit inside. Twist into two halves-one half will contain the pit. Carefully and quickly hit the pit with the knife then with a twisting motion, loosen the pit and pull it out. To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out. Then, puree the avocado in a food processor.

CHOCOLATE AVOCADO CUPCAKES

CHOCOLATE AVOCADO CUPCAKES image

Categories Cupcake

Number Of Ingredients 11

Ingredients

3 cups whole wheat or all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup unsweetened applesauce
1/2 cup soft avocado, well mashed, about 1 medium avocado
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract

Steps:

350 degrees In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Set that aside too. In a large bowl beat together the sugar, applesauce, mashed avocado, water, vinegar, and vanilla until well blended. Mix the dry ingredients into the wet with all at once and and beat with a whisk (by hand) until smooth. Bake 12 minutes

Tips:

For perfectly ripe avocados, choose ones that yield to gentle pressure when squeezed.
Use a stand mixer or hand mixer to ensure the batter is well-combined and smooth.
Do not overmix the batter, as this can result in tough cupcakes.
Fill the cupcake liners only 2/3 full to prevent overflowing.
Bake the cupcakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Allow the cupcakes to cool completely before frosting.
For a richer chocolate flavor, use high-quality cocoa powder.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Conclusion:

These chocolate avocado cupcakes are a delicious and nutritious treat that are perfect for any occasion. They are moist, fluffy, and have a rich chocolate flavor with a hint of avocado. The avocado also adds a boost of healthy fats and nutrients. Whether you're a chocolate lover or just looking for a healthier way to enjoy cupcakes, these chocolate avocado cupcakes are a great choice.