Milk Chocolate Cupcakes With Avocado Buttercream Recipe

Name: Milk Chocolate Cupcakes With Avocado Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Cake Flour; 2/3 cups Sugar; 1/3 cups Cocoa Powder; 1 pinch Baking Soda; 1 pinch Salt; 3/4 cups Water; 1/3 cups Oil; 1 whole Egg, Beaten; 1 teaspoon Vinegar; FOR THE FROSTING:; 1/2 whole Avocado, Seed And Skin Removed; 1/2 Tablespoons Butter, Softened; 1/2 teaspoons Vanilla; 1-1/4 cup Powdered Sugar; 1 Tablespoon Milk, Only If Needed To Reach The Right Consistency

Servings: persons

FOR THE CUPCAKES:
1 cup Cake Flour
2/3 cups Sugar
1/3 cups Cocoa Powder
1 pinch Baking Soda
1 pinch Salt
3/4 cups Water
1/3 cups Oil
1 whole Egg, Beaten
1 teaspoon Vinegar
FOR THE FROSTING:
1/2 whole Avocado, Seed And Skin Removed
1/2 Tablespoons Butter, Softened
1/2 teaspoons Vanilla
1-1/4 cup Powdered Sugar
1 Tablespoon Milk, Only If Needed To Reach The Right Consistency

1
CUPCAKES:
2
Whisk the dry ingredients (flour through salt) together until well mixed.
3
Add the wet ingredients to the dry ingredients and stir until moistened. The batter will be thinner than typical cake batter.
4
Pour the batter into a lined muffin pan (recipe makes 6 standard sized cupcakes), filling each liner about 3/4 of the way full. They pop straight up, so you can fill them up closer to the top if you want.
5
Bake at 350F for about 12 minutes.
6
FROSTING:
7
With an electric mixer, blend the avocado and butter together. Add the vanilla and powdered sugar. If it's too thick, add a Tablespoon of milk. If it's too thin, add more sugar.
8
To put the frosting neatly on the cupcakes (without any fancy tools), scoop it into a snack-sized plastic bag, cut off the tip of the bag, and squeeze out the frosting into nice little spirals on top of the cupcakes.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Cake Flour, 2/3 cups Sugar, 1/3 cups Cocoa Powder, and more.

Yes, Milk Chocolate Cupcakes With Avocado Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Milk Chocolate Cupcakes With Avocado Buttercream

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