These chocolate cupcakes are baked with avocado and topped with eggless cookie dough icing. They taste like a chocolate chip cookie and a double chocolate chip cookie combined!

I know I’m adding strange ingredients in my recipes again. But I promise to you, unless you tell them, no one will know there’s a vegetable in these things. I guarantee it. They’re moist, rich, chocolatey, and delicious.

It tastes like a chocolate chip cookie and a double chocolate chip cookie together. And that, in my opinion, is the best of both worlds. Because, well, chocolate. And some more chocolate.

The greatest thing is that the frosting tastes precisely like cookie dough, but it doesn’t contain any eggs, so you don’t have to worry about eating raw cookie dough and dying.

Nevertheless, who hasn’t? Yeah. I’m staring at both of us.

One thing I will say about them, and you won’t have to worry about eating the whole batch, is that they are really satisfying, so one will enough (which is good for your health, and other people that live with you because theyll get to eat them, too).

But they are fantastic. You’ll probably simply sit there with your empty wrapper, starring at the others and wailing about not being able to create place for another. That, I believe, is an acceptable problem to have.

You can thank me later after your cupcake coma if you make these.