Turn avocados into cupcakes with this easy recipe (Plus, the secret to avoiding a guac-y taste)

avocado chocolate cupcakes with cherry icing
Photo: Clare Winfield
veggie desserts and cakes book
Photo: Clare Winfield

If you’re avo-obsessed, chances are, you’ve already taken the fruit into dessert territory with avocado mousse. But Veggie Desserts + Cakes author Kate Hackworthy says there’s anther genius way to use the healthy fat: as a clutch substitute for butter when baking sweet treats. But there is, of course, an art to it. (Otherwise, your dessert is just going to taste like guac.)

“I use half avocado and half butter to strike just the right balance,” Hackworthy says. “The avocado adds moisture and structure, and makes it a slightly more virtuous treat.” She recommends using a perfectly ripe avocado so that it’s easier to beat into the batter. Plus, it creates a nice, creamy texture. Topping the cupcake with icing starring freshly-squeezed cherry juice makes it a tasty (and healthyish) take on a classic, 1970s Black Forest cake—delish!

Avocado Chocolate Cupcakes with Cherry Icing

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  • Prep Time
    30 minutes
  • Cook Time
    20 minutes
  • Servings
    cupcakes

Ingredients

Instructions

To make the cupcakes

  1. Preheat oven to 325°. Line a 12-cup muffin pan with paper liners.

  2. In a large bowl, beat the avocado flesh with an electric mixer for a few minutes until creamy. Add the butter and sugar and beat again until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla.

  3. Sift in the flour, cocoa powder, baking powder and salt, and stir gently to combine.

  4. Fill the muffin cups three-quarters full. Bake for 15–20 minutes, or until a skewer inserted in the middle comes out clean.

  5. Allow to cool in pans for ten minutes, then place on a wire rack to cool completely.

To make the icing

  1. Using a pestle and mortar, pulverize the cherries until well smashed. Place them into a sieve (strainer) over a bowl and press to extract the juice, until you have at least one tablespoon.

  2. In a large bowl, beat the butter with an electric mixer until fluffy. Add the cherry juice and beat until smooth.

  3. Sift in the coconut sugar, then beat until thick. Add the milk, one teaspoon at a time, to thicken.

  4. Spoon the icing into a piping bag and pipe over the cupcakes as desired; top each one with a cherry.

Recipe Notes

Recipe from Veggie Desserts + Cakes © Kate Hackworthy, 2018. Photographs copyright © Clare Winfield. Reprinted by permission of the publisher, Pavilion Books. Available wherever books are sold.  If you're on the hunt for more healthy desserts, check out these sweet potato blondies and this vegan carrot cake.

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