These Chocolate Cupcakes with Avocado Icing are a dreamy blend of rich indulgence and creamy freshness. The moist, decadent chocolate base pairs perfectly with the smooth, velvety avocado icing, creating a treat that’s both luxurious and surprisingly wholesome. In just under an hour, you’ll have a dessert that’s as visually stunning as it is delicious, with the deep cocoa aroma filling your kitchen.
The avocado icing adds a unique twist, offering a light, buttery texture that complements the dense, fudgy cupcakes. Its subtle sweetness and vibrant green hue make every bite a delightful surprise. Perfect for any occasion, this recipe balances bold flavors and health-conscious ingredients, proving that indulgence can be both satisfying and smart.
Ingredients for Chocolate Cupcakes & Avocado Icing
- Cupcakes:
- 1¼ cups spelt flour (or a blend of white and wheat flour)
- ¾ cup agave syrup
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil (melted)
- 1 teaspoon apple cider vinegar
- ½ teaspoon cinnamon
- Frosting:
- 2 very ripe avocados
- ¼ cup chopped baking chocolate (around 65% cacao)
- ¼ cup unsweetened cocoa powder
- ¼ cup agave syrup
- 1 teaspoon vanilla extract
- ¼ cup almond milk (or any plant-based milk)
- Pinch of salt
Step-by-Step Instructions
- Make the Cupcakes:
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix the wet ingredients: agave syrup, almond milk, vanilla extract, melted coconut oil, and apple cider vinegar.
- In a separate bowl, whisk together the dry ingredients: spelt flour, cocoa powder, baking soda, salt, and cinnamon.
- Gradually combine the wet and dry ingredients, stirring until just mixed. Avoid overmixing.
- Divide the batter evenly into the cupcake liners, filling each about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Slightly underbaking keeps them moist.
- Let the cupcakes cool completely before frosting.
- Make the Frosting:
- Melt the chopped baking chocolate in the microwave in 15-second intervals, stirring between each, until smooth. Let it cool slightly.
- In a food processor, combine the melted chocolate, avocados, cocoa powder, agave syrup, vanilla extract, almond milk, and a pinch of salt. Blend until smooth and creamy.
- Taste the frosting and adjust sweetness or cocoa powder if needed.
- Transfer the frosting to a bowl and let it chill in the fridge for at least 15 minutes to firm up.
- Once the cupcakes are cool, frost them generously with the avocado icing. Enjoy!
Perfect Pairings: Topping and Serving Ideas
These chocolate cupcakes with avocado icing are delicious on their own, but you can take them to the next level with a few creative toppings. Try sprinkling crushed nuts like almonds or pecans for a crunchy contrast, or add a drizzle of melted dark chocolate for extra richness. For a festive touch, top with fresh berries like raspberries or strawberries. Serve them as a dessert at dinner parties or as a sweet treat with your afternoon coffee.
Storage Tips for Freshness
Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The avocado icing is best kept chilled, so if you’re storing them for longer, keep them refrigerated. To enjoy them at their best, let the cupcakes sit at room temperature for 10-15 minutes before serving. For longer storage, you can freeze the unfrosted cupcakes for up to 2 months—just thaw and frost when ready to eat!
Time-Saving Hacks for Busy Bakers
If you’re short on time, prepare the cupcake batter the night before and store it in the fridge. Bake them fresh in the morning for a quick treat. For the frosting, use a high-speed blender instead of a food processor to save a few minutes. You can also melt the baking chocolate in a double boiler while prepping the other ingredients to streamline the process. These small tweaks can make baking feel effortless!
Recipe Variations to Try
Feel free to experiment with this recipe to suit your preferences. Swap spelt flour for oat flour for a gluten-free option, or use maple syrup instead of agave for a deeper flavor. For the frosting, try adding a pinch of espresso powder to enhance the chocolate flavor, or blend in a tablespoon of peanut butter for a nutty twist. These variations can make the recipe feel new and exciting every time you bake it!
Equipment Tips for Smooth Baking
Using the right tools can make this recipe a breeze. A silicone cupcake liner set ensures easy removal and cleanup, while a stand mixer or hand mixer can help combine the batter quickly. For the frosting, a food processor or high-speed blender is essential for achieving that creamy, smooth texture. Don’t forget a good quality baking chocolate—it makes all the difference in the frosting!
Chocolate Cupcakes & Avocado Icing
Ingredients
cupcakes
- 1¼ cups spelt flour (or blend of white/wheat)
- ¾ cup agave syrup
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil
- 1 teaspoon apple cider vinegar
- ½ teaspoon cinnamon
frosting
- 2 very ripe avocados
- ¼ cup chopped baking chocolate (around 65% cacao)
- ¼ cup unsweetened cocoa powder
- ¼ cup agave
- 1 teaspoon vanilla
- ¼ cup almond milk
- pinch of salt
Instructions
- Make the cupcakes: Mix the wet ingredients, mix the dry ingredients, mix together and bake for 15-18 minutes at 325 degrees. These are best if you under bake them slightly (since there’s not very much oil in the recipe).
- Make the frosting: Melt the baking chocolate in the microwave (careful not to burn it). Let it cool slightly. In a food processor mix all ingredients together. Taste and adjust. Let chill in the fridge for at least 15 or so minutes.