Chocolate Avocado Cupcakes
Indulge in the rich, velvety goodness of Chocolate Avocado Cupcakes—a decadent twist on classic chocolate cupcakes that brings a healthy and flavorful secret ingredient to the mix. These moist and tender treats are made with creamy mashed avocado, replacing traditional fats for a nutrient-packed alternative without sacrificing texture or taste. Enhanced with unsweetened cocoa powder, a splash of vanilla, and studded with dark chocolate chips, each bite delivers a delightful balance of deep chocolate flavor and subtle sweetness. Quick and easy to whip up with just 15 minutes of prep time, these cupcakes are perfect for satisfying sweet cravings while offering a unique, dairy-free option for those using plant-based milk. Enjoy them with your favorite frosting or straight out of the oven for an irresistible treat that’s as wholesome as it is indulgent. Perfect for dessert lovers, avocado enthusiasts, and anyone looking to shake up their baking game!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.33 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 medium Ripe avocado (mashed)
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Milk (dairy or non-dairy)
- 0.5 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, mash the ripe avocado until smooth and creamy. Use a fork or a blender for best results.
Add the granulated sugar and light brown sugar to the mashed avocado and whisk until the mixture is well combined and creamy.
Beat in the egg and vanilla extract until fully incorporated.
Alternate adding the dry ingredients and the milk into the wet ingredients, beginning and ending with the dry ingredients. Mix gently after each addition until just combined. Do not overmix.
Fold in the dark chocolate chips, distributing them evenly throughout the batter.
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Frost with your favorite frosting (such as chocolate or cream cheese) or enjoy them as-is!
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 450.0 g | 164% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 260.5 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 499 mg | 38% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3139 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
