Milk Chocolate Cupcakes with Avocado Buttercream
Ingredients
- 1 cup 1 cup cake flour
- 2/3 cup 2/3 cup sugar
- 1/3 cup 1/3 cup cocoa powder
- 1 pinch of baking soda
- 1 pinch of salt
- 3/4 cup 3/4 cup water
- 1/3 cup 1/3 cup oil
- 1 egg, beaten
- 1 teaspoon 1 teaspoon vinegar
- 1/2 an avocado
- 1/2 tablespoon 1/2 tablespoon butter, softened
- 1 1/4 cup 1 1/4 cup powdered sugar
- 1/2 teaspoon 1/2 teaspoon vanilla
Shop ingredients
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Instructions
- Whisk the dry ingredients together until well mixed.
- Add the wet ingredients and stir until moistened. The batter will be thinner than typical cake batter.
- Pour into a lined muffin pan, filling each cupcake about 3/4 of the way full. They pop straight up, so you can fill them up closer to the top if you want.
- Bake at 350 for about 12 minutes.
- With an electric mixer, blend the avocado and butter together. Add the vanilla and powdered sugar. If it’s too thick, add a tbs. of milk. If it’s too thin, add more sugar.
- To put the frosting neatly on the cupcakes (without any fancy tools), scoop it into a snack-size plastic bag, cut off the tip, and squeeze out the frosting into nice little spirals on top of the cupcakes.
Source
Original recipe: View Original