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!
- 2 cups all purpose flour
- 1/2 cup + 2 teaspoons dutch process cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup (around 2 avocados), mashed
- 1 cup hot water
- 1/2 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/4 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.
- 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).
- Add flour mixture and stir to combine.
- Now add sugar, vanilla and water, stir to combine until smooth with wooden spoon.
- Using a 1/4 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.
Cookie Dough Frosting
- In a large bowl, beat butter on high speed until smooth and creamy.
- Add brown sugar and mix on medium speed until well combined.
- 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.
- Spoon frosting into piping bag fitted with your tip of choice and frost cupcakes. Garnish with mini chocolate chips. Serve and enjoy!
- Category: Dessert
- Method: Bake