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 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.

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!