Go Back

Milk Chocolate Cupcakes with Avocado Buttercream

Tender chocolate cupcakes topped with a silky avocado buttercream for a delightful treat that's perfect for casual snacks or celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup cake flour Sifted for best results
  • 2/3 cup sugar Measured by spooning into the cup
  • 1/3 cup cocoa powder
  • 1 pinch baking soda
  • 1 pinch salt
  • 3/4 cup water
  • 1/3 cup oil
  • 1 large egg, beaten
  • 1 teaspoon vinegar
For the Avocado Buttercream
  • 1/2 tablespoon butter, softened Chilled slightly if needed
  • 1 1/4 cups powdered sugar Add gradually for desired consistency
  • 1/2 teaspoon vanilla

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin pan.
  2. Whisk the dry ingredients together until well mixed.
  3. Add the wet ingredients and stir until moistened.
  4. Pour the batter into the lined muffin pan, filling each cupcake about three quarters full.
Baking
  1. Bake the cupcakes at 350°F for about 12 minutes.
Frosting
  1. With an electric mixer, blend the avocado and softened butter together.
  2. Add the vanilla and powdered sugar and mix until smooth.
  3. If the frosting is too thick, add one tablespoon of milk and mix.
  4. If the frosting is too thin, add more powdered sugar and mix.
  5. Scoop the frosting into a snack-size plastic bag, cut off the tip, and squeeze out spirals on top of the cooled cupcakes.

Notes

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For best texture, serve at room temperature. Avoid overmixing the batter to keep the cupcakes tender.