Milk Chocolate Cupcakes with Avocado Buttercream
This classic recipe for light and fluffy milk chocolate cupcakes is made interesting with a sweet, creamy avocado buttercream!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 cup cake flour
- 2/3 cup sugar
- 1/3 cup cocoa powder
- 1 pinch of baking soda
- 1 pinch of salt
- 3/4 cup water
- 1/3 cup oil
- 1 egg, beaten
- 1 teaspoon vinegar
- 1/2 an avocado
- 1/2 tablespoon butter, softened
- 1 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
Steps
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Whisk the dry ingredients together until well mixed.
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Add the wet ingredients and stir until moistened. The batter will be thinner than typical cake batter.
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Pour into a lined muffin pan, filling each cupcake about 3/4 of the way full. They pop straight up, so you can fill them up closer to the top if you want.
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Bake at 350 for about 12 minutes.
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With an electric mixer, blend the avocado and butter together. Add the vanilla and powdered sugar. If it’s too thick, add a tbs. of milk. If it’s too thin, add more sugar.
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To put the frosting neatly on the cupcakes (without any fancy tools), scoop it into a snack-size plastic bag, cut off the tip, and squeeze out the frosting into nice little spirals on top of the cupcakes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (23% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| cake flour | 1 cup | - | - |
| sugar | 0.6666666666666666 cup | - | - |
| cocoa powder | 0.3333333333333333 cup | $0.50/100g | $0.40 |
| pinch of baking soda | 1 | $0.50/100g | $0.50 |
| pinch of salt | 1 | - | - |
| water | 0.75 cup | - | - |
| oil | 0.3333333333333333 cup | - | - |
| egg | 1 | - | - |
| vinegar | 1 teaspoon | - | - |
| an avocado | 0.5 | - | - |
| butter | 0.5 tablespoon | - | - |
| powdered sugar | 0.25 cup | $0.50/100g | $0.30 |
| vanilla | 0.5 teaspoon | - | - |
*Estimated market prices, may vary by region
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