Serves 6
45 min
Milk Chocolate Cupcakes with Avocado Buttercream
Recipe GLPR2f471b543246b0
Light and tender chocolate cupcakes made with a thin batter that bakes to a delicate crumb, topped with a creamy avocado buttercream frosting. These cupcakes are surprisingly moist and pair beautifully with the rich, smooth buttercream for an elegant dessert.
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Ingredients
1 cup cake flour
1 pinch of baking soda
1 pinch of salt
1 egg, beaten
¾ cup water
1 teaspoon vanilla extract
1 teaspoon vinegar
½ tablespoon butter, softened
½ avocado
1¼ cup powdered sugar
Directions
Preheat your oven to 350°F. Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the cake flour, baking soda, and salt until well combined.
In another bowl, combine the beaten egg, water, vanilla extract, and vinegar. Stir to mix thoroughly.
Pour the wet ingredients into the dry ingredients and stir gently until just moistened. The batter will be noticeably thin compared to traditional cupcake batter—this is expected.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. If desired, you can fill them closer to the top as they do not rise excessively.
Bake at 350°F for approximately 12 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should spring back when lightly touched.
Remove from the oven and allow the cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Using an electric mixer, beat the softened butter and avocado together until smooth and creamy.
Add the vanilla extract and powdered sugar to the avocado mixture, and beat until light and fluffy. If the frosting is too thick, add a tablespoon of milk. If it's too thin, mix in additional powdered sugar.
Transfer the frosting to a small snack-size plastic bag. Snip a small portion off one corner to create a piping opening, then pipe the frosting onto each cooled cupcake in decorative spirals.
