Avocado Cupcakes Are the Sweet Way to Fuel Your Avocado Obession

Avocado obsession is still going strong, and avocado-only restaurants like Avocaderia prove that it's not slowing down anytime soon. Just when you think you've seen it all, we're taking avocados to a whole new level by adding them to cupcakes - yes, cupcakes! And because avocado lattes are now a thing, we've added espresso to the batter. These treats are chocolaty, light, and fluffy with just a hint of saltiness. We have a feeling they're going to be your favorite Summer dessert. If you love these avocado cupcakes, you'll flip for this avocado chocolate pudding. Avocado Cupcakes From Kevin Smith, POPSUGAR Food IngredientsFor the cupcakes: 1 1/2 cup flour 2 tablespoons cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon espresso powder 1 cup water 1/2 medium avocado 1 cup sugar 2 tablespoons brown sugar 1 tablespoon white vinegar 1 teaspoon vanilla extract For the frosting: 1/2 medium avocado 2 tablespoons butter, room temperature 1 1/2 teaspoon lemon Juice 2 cups powdered sugar To garnish: 1 avocado, peeled and sliced Fleur de sel, or salt Directions For the cupcakes: Preheat oven to 350°F, and prep a cupcake tin with liners. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl, add espresso powder and water, and stir to dissolve. In a medium bowl, mash your avocado. Stir in sugar and brown sugar. Then add vinegar, vanilla extract, and espresso, mixing until smooth. Whisk liquid mixture into flour mixture until mostly smooth. Scoop batter into your cupcake liners. Bake for 20 minutes, or until toothpick test comes out clean. For the frosting: Using a stand or hand mixer, whisk avocado and butter until smooth. Then mix in lemon juice. Finally, mix in powdered sugar. To assemble: Pipe frosting onto completely cooled cupcakes and garnish with avocado slices and fleur de sel. Information Yield 12 cupcakes Cook Time 35 minutes Average ( votes): Print recipe