For a long time I have wanted to somehow pair chocolate and avocado so when I read an article {I think on MSN} not too long ago about using avocado in place of butter in baking recipes, I was eager to try it. Though chocolate and avocado seem an unlikely pair, they share some rich, comforting qualities that have often made me think about incorporating avocado into a chocolate cake. And on a nutritional level, as the article pointed out, it makes sense to substitute a “good” monounsaturated fat for a “bad” saturated fat.
My husband’s birthday was the perfect chance to experiment because one of his favorite desserts is my family’s chocolate cake and one of his favorite foods is avocado. According to the MSN article I used mashed avocado in place of half of the shortening called for in the recipe. I used low-fat Greek yogurt in place of the rest of the shortening but you could keep the shortening in there if you would like.
The cupcakes were a hit in my family and my son devoured them plain. For the birthday treat, I furthered my experiment and made a chocolate avocado glaze as the finishing touch. The icing was like a cross between a powdered sugar glaze and a buttercream frosting. I mixed in a little bit of avocado instead of butter which gave the icing some substance and made the resulting chocolate avocado glaze rich, creamy and silky smooth.
Chocolate Avocado Cupcakes
- Total Time: 30 minutes
- Yield: 18-24 cupcakes 1x
Description
These Chocolate Avocado Cupcakes combine the rich flavors of chocolate and avocado, resulting in a moist and decadent treat topped with a creamy chocolate avocado glaze.
Ingredients
- 2 squares unsweetened chocolate
- 1/2 cup (118mL) boiling water
- 1/4 cup (57g) mashed avocado
- 1/4 cup (55g) shortening or low-fat Greek yogurt
- 2 cups (383g) sugar
- 3 eggs
- 1 3/4 cups (220g) all-purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (177mL) milk
- 1 tsp vanilla extract
For the glaze
- 1/4 cup (57g) mashed avocado
- 1/4 cup (30g) cocoa powder
- 1 1/2 cups (180g) powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp (30-60mL) milk, as needed
Instructions
- Preheat the oven to 350°F (175°C) and line cupcake tins with paper liners.
- Pour the boiling water over the unsweetened chocolate in a small bowl and stir until the chocolate is completely melted and smooth.
- In a large mixing bowl, cream together the mashed avocado, shortening (or Greek yogurt), and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the melted chocolate.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the chocolate mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract.
- Fill the prepared cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix the mashed avocado, cocoa powder, powdered sugar, and vanilla extract in a bowl. Gradually add milk until the glaze reaches your desired consistency.
- Once the cupcakes are cool, spread or drizzle the chocolate avocado glaze over the top of each cupcake.
Notes
- Substitute half of the shortening with mashed avocado for a healthier fat option.
- Greek yogurt can be used instead of shortening for a lighter texture.
- These cupcakes are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days.
- The glaze is a cross between a powdered sugar glaze and buttercream, offering a rich and creamy finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 25
- Sodium: 150
- Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 35
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Frequently Asked Questions
Why does this recipe use avocado instead of butter?
The recipe swaps half the shortening for 1/4 cup mashed avocado to replace a saturated fat with a “good” monounsaturated fat, as the author discovered from a nutrition article. The avocado blends into the chocolate batter seamlessly so the finished cupcakes taste rich and chocolate-forward rather than like avocado.
Can I use Greek yogurt instead of shortening?
Yes — the recipe explicitly uses low-fat Greek yogurt in place of the remaining 1/4 cup of shortening. You can also keep the shortening if you prefer; the yogurt swap simply makes the texture a little lighter.
What makes the chocolate avocado glaze different from regular frosting?
The glaze uses 1/4 cup mashed avocado in place of butter, which gives it a texture the author describes as “a cross between a powdered sugar glaze and a buttercream” — rich, creamy, and silky smooth rather than just sweet. Milk (2–4 tbsp) is added gradually to reach the consistency you want.
How long do these cupcakes keep?
The notes say they are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Delicious and healthy! Thank you for the recipe.
Would the recipe also work well for a cake? I plan to use a 10″ springform pan.
How should I adjust the baking time?
Krys
great and original idea.
Congrats.
Have a nice week.
Aria
Loved this site, It has a luring atmosphere to keep coming back.
I love your top photo, these cupcakes sound heavenly;-)
they look perfect and moist, I like the recipe