I have a secret to tell you about my new favorite chocolate cupcakes. The frosting recipe for these has actually replaced my go to homemade chocolate frosting recipe, as my beater licking, bowl scraping, smile inducing recipe.
My super picky 12 year-old daughter calls these brownie cupcakes, and can’t get enough of them, because they’re so rich, dense, chocolate-y and downright amazing.
These are not light as air cupcakes, these are a cupcake that you sink your teeth into and the richness, the chocolatiness, the sheer delight of the flavors elicit a moan of joy from everyone who tries them.
Lean in close so I can tell you the secret that makes these cupcakes and the frosting so downright incredible.
YES! Seriously. The California Avocados replace a portion of the butter in both recipes, which decreases the calories (yay) increases their nutritional value and since they have a high water content – the cupcakes are actually chewier, softer and less crumbly. BONUS!
When I first shared these cupcakes with friends and neighbors I didn’t tell them the secret ingredient, but every single one who tasted them moaned with delight, licked their fingers, savored the last bite, and looked around longingly for more. They wanted to know what my trick was for making them so rich, chewy, soft, delicious… dare I say… moist and flavorful. When I told them California Avocados, jaws dropped, eyebrows raised, and disbelief colored their features; but how… what?
I’m telling y’all, California Avocados as a substitute for part of the butter in the cupcakes and the frosting turns these already delicious cupcakes into mouth-watering, crave-worthy, everyone’s favorite chocolate cupcakes.
These are the cupcakes you make when you want to impress someone, get on someone’s good side, treat your favorite person, or just because, chocolate…
Dark Chocolate Cupcake Recipe
Prep 10 minutes
Cook 15 – 18 minutes
- 5 Tbsp. (1/3 Cup) butter
- 5 Tbsp. (1/3 Cup) ripe, Fresh California Avocado, seeded, peeled and mashed
- 1 ¼ Cups granulated white sugar
- 4 large eggs
- ¼ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ½ Cup all-purpose flour
- ¾ Cup Dark Cocoa Powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ Cup whole milk
- Pre-heat oven to 350° F and line 20 muffin cups with liners
- In a medium bowl, cream together the butter and avocado until combined; add in the sugar and beat until light and fluffy.
- Mix in the eggs, almond extract, and vanilla extract
- In a separate bowl combine the flour, dark cocoa, baking powder, and salt
- Stir the dry mix into the wet, alternating with the milk, until just combined.
- Add the batter into the lined cups; about halfway full
- Bake in the pre-heated oven; checking at 15 minutes. They’re ready when the tops spring back to touch, or a toothpick comes out clean. Cool in pan or on a wire rack.
Dark Chocolate Cinnamon Frosting
Prep 20 minutes
- ¾ Cup dark cocoa powder
- 6 ½ Cups powdered sugar with 1 more cup set aside ( 7 ½ total)
- 1 teaspoon ground cinnamon
- ½ Cup butter
- ¼ Cup ripe, Fresh California Avocado, seeded, peeled and mashed
- 3 teaspoon vanilla extract
- ½ Cup plus 2 Tablespoons evaporated milk
- In a medium bowl; sift together 6 ½ Cups powdered sugar, cocoa, and cinnamon-set aside
- In a mixing bowl, whip butter and avocado until light and fluffy.
- Alternate adding the evaporated milk, vanilla extract, and dry mix until it’s reached your desired consistency – add more powdered sugar for thicker/sticker frosting – add more evaporated milk for a creamier/softer frosting.
- Pipe onto the cupcakes with a large frosting tip.