20(ish)--- Avocado Cupcakes with Dark Chocolate Frosting

Happy Cinco de Mayo! No better way to celebrate than with cupcakes. The fat in these cupcakes (however not the frosting) has been replaced with avocado-- a great source of healthy fats!


What do these taste like? The only way they can be described is an avocado cupcake. Don't be afraid. The green color is gnarly (but pretty).


Avocado Cupcakes with Dark Chocolate Frosting
Makes one dozen


1 large Hass avocado, pitted and sliced
3/4 cup skim milk
1/3 cup plain low fat yogurt
1 tsp pure vanilla extract
1/2 cup white sugar
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
3/4 tsp baking soda


Dark Chocolate Frosting
1/4  cup butter
1/3 cup unsweetened Dutch cocoa powder
2 cups powdered sugar, sifted
3 Tbsp half & half
1 tsp pure vanilla extract


For cupcakes, preheat oven to 350 degrees.  In a large food processor, mash avocado slices, then add in milk, yogurt, vanilla, and sugar.  Mix until a smooth puree is formed (no avocado chunks).


In a large mixing bowl, combine flour, salt, baking powder, and baking soda.  Use a hand mixer or whisk to mix in avocado mixture.  Mix until just combined but smooth.


Line a muffin tin with 12 paper baking cups.  Spoon mixture evenly into each cup.  Bake for 20-24 minutes, until a toothpick inserted into the center comes out clean.  Remove from oven and allow to cool completely prior to frosting.


For frosting, beat butter in a medium bowl with a hand held mixer until smooth.  Add in cocoa powder and continue to beat.  Add in half & half and vanilla extract and mix until smooth.  Slowly add in powdered sugar, 1/2 cup at a time, and mix until combined.  With the mixer speed on high, whip frosting until light and fluffy.  


Use a knife to gently frost each cupcake and serve!