These chocolate cupcakes are made with avocado, topped with eggless cookie dough frosting, and taste like a chocolate chip cookie combined with a double chocolate chip cookie!
I know, I know – I’m putting weird things in my recipes again. But I swear to you – no one will have any idea there is a vegetable in these things unless you tell them. I promise. They’re moist, and rich, and chocolately, and amazing.
It tastes like you’re eating a chocolate chip cookie combined with a double chocolate chip cookie. And for me, that’s the best of both worlds. Because… chocolate. And more chocolate.
The best part is that the frosting tastes exactly like cookie dough, but it doesn’t have any eggs in it so you don’t need to freak out and think I’m forcing you to eat raw cookie dough and you’re going to die.
Although, who hasn’t? Yeah. I’m looking at you… and me.
One thing I will say about these and you won’t need to worry about eating the whole batch yourself – they’re very filling, so one will be plenty (which is good for your health, and other people that live with you because they’ll get to eat them, too).
But they are so good you’ll probably just sit there with your empty wrapper, staring at the others and whimpering over the fact that you can’t make room for another. I think that’s an okay problem to have.
Go make these and you can thank me later after your cupcake coma.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Chocolate Avocado Cupcakes with Cookie Dough Frosting
- ✓ Read the recipe from beginning to end
- 2 cups all purpose flour
- ½ cup + 2 teaspoons dutch process cocoa powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 cup avocados, mashed, (around 2 medium avocados)
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup hot water
- ½ cup unsalted butter, room temperature
- ¾ cup dark brown sugar
- 1 cup all-purpose flour
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon salt
- ¼ cup milk
- Mini chocolate chips, for garnish
- Preheat oven to 350°F. Line a muffin pan with 12 liners and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.2 cups all purpose flour | ½ cup + 2 teaspoons dutch process cocoa powder | 2 teaspoons baking soda | ¼ teaspoon salt
- In a large bowl, mash avocado to make it as smooth as possible. You can toss it in a food processor to get it really smooth if you're low on time (or energy).1 cup avocados
- Add flour mixture and stir to combine.
- Now add sugar, vanilla and water, and stir with a wooden spoon to combine until smooth.1 cup granulated sugar | 2 teaspoons vanilla extract | 1 cup hot water
- Using a ¼ measuring cup, pour batter into cupcake liners until almost full. Bake for 17-20 minutes (I only needed 17). A toothpick inserted into the center should come out clean, and the tops should be cracked a bit and spring back when touched. Move to wire rack to cool completely.
- In a large bowl, beat butter on high speed until smooth and creamy.½ cup unsalted butter
- Add brown sugar and mix on medium speed until well combined.¾ cup dark brown sugar
- Now add flour, vanilla and salt and beat until well combined on a low speed. Lastly, add milk and beat until well combined and smooth.1 cup all-purpose flour | 1 ½ teaspoons pure vanilla extract | ½ teaspoon salt | ¼ cup milk
- Spoon frosting into piping bag fitted with your tip of choice and frost cupcakes. Garnish with mini chocolate chips. Serve and enjoy!Mini chocolate chips
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature