Chocolate Avocado Cupcakes
I had a very ripe avocado that I’ve had stored in the refrigerator for the past couple of days and was thinking of something to do with it. I really love avocados, so I thought I’d see if I could find a recipe for avocado cupcakes. Then I found the chocolate avocado cupcake recipe. Very interesting! I had to give it a go.
This recipe is not made with a mixer, but a food processor. I don’t have a food processor so I used our blender instead. The blending of all the wet ingredients made a very creamy and beautiful pale green mixture. This mixture is then whisked into the dry ingredients.
The cupcakes need to be baked a few minutes longer than the average cupcake baking time of 20 minutes, mine ended up around 27 minutes total. The tops of these cupcakes cracked, as you can see in the photo at the top of this post, and they were slightly crunchy. It looked more like a muffin, actually. The smell of these cupcakes baking was amazing, it was a rich chocolately smell blanketing the entire house!
The chocolate avocado cupcakes have an amazing soft, moist texture. This is what I like most about them. Can I taste avocado? No! I personally don’t care much for the taste of the cake itself, though it isn’t bad. I would definitely make these cupcakes again. They taste great with buttercream (and would probably taste nice with the glaze in the original recipe, but I didn’t have all the ingredients necessary to make that).
The buttercream frosting I used was my new favorite buttercream from Martha Stewart, recipe divided in half.
Avocado? How interesting…I do not think I am daring enough to try making these though!
Wow! These look so moist and delicious. I love avocado as do my kids. How about the maple syrup taste? Is it strong? I’m not a huge fan of that.
Apparentlyjessy, you really can’t taste the avocado. It reminds me of the chocolate mayonnaise cupcake, but only because the avocado and mayonnaise replace the eggs in the recipe.
Little Miss Cupcake, they are extremely moist, but I wouldn’t say they are delicious! They’re just okay, in my opinion. The maple syrup taste isn’t so strong, but it seems I can taste the syrup moreso than the avocado. But it definitely is only a hint. All the flavors kind of blend together to make a chocolate cupcake taste that is quite unique.
Did you use Dutch-process or an equally fancy cocoa powder? The inside of the cake looks so perfectly dark!
I’m so curious about this unique chocolate flavor. Maybe I’ll spring it on my friends and see what happens.
Amanda, I know, the inside of the cake is so dark! But I just used regular old Hershey’s cocoa powder. It might be the maple syrup that helped to make it so dark?? Not sure! That’d be great to surprise your friends with these cupcakes, it’d be interesting to know if they noticed any peculiar tastes, without knowing what was in them beforehand!
I made these last night but used gluten-free flour in the mixture.
DELICIOUS!!! I made a simple chocolate glaze of semisweet and cream and drizzled…
EVERYONE IS RAVING ABOUT THESE!! Thank you for this recipe!