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 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.
Heat the heavy cream in a small saucepan over low heat. Remove from heat, add chocolate chips and let sit for a minute.
Stir with whisk until smooth. Set aside.
In a large bowl, combine mascarpone cheese, sugar and vanilla on a high speed until completely combined.
Add heavy cream and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form - it may take a little while, so be patient! Set aside.
Now cut out the center of each of your cupcakes with a knife or a cupcake corer (I love mine!) and eat discard all but the very top of each core - you're going to plop that back on top once the cupcakes are filled.
Pipe chocolate ganache into the center of each cupcake until almost filled to the top, and then place the cut-out top back in its place.
Pipe frosting onto the top of each cupcake and garnish with chopped nuts and a cherry. Serve and enjoy!