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.
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 2cupsall purpose flour
- ½cup+ 2 teaspoons dutch process cocoa powder
- 2teaspoonsbaking soda
- 1cupavocados, mashed, (around 2 medium avocados)
- 1cupgranulated sugar
- 2teaspoonsvanilla extract
- 1cuphot water
Cookie Dough Frosting
- ½cupunsalted butter, room temperature
- ¾cupdark brown sugar
- 1cupall-purpose flour
- 1 ½teaspoonspure vanilla extract
- Mini chocolate chips, for garnish
Preheat oven to 350°F. Line a muffin pan with 12 liners and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.2 cups all purpose flour, 1/2 cup + 2 teaspoons dutch process cocoa powder, 2 teaspoons baking soda, 1/4 teaspoon salt
In a large bowl, mash avocado to make it as smooth as possible. You can toss it in a food processor to get it really smooth if you’re low on time (or energy).1 cup avocados
Add flour mixture and stir to combine.
Now add sugar, vanilla and water, and stir with a wooden spoon to combine until smooth.1 cup granulated sugar, 2 teaspoons vanilla extract, 1 cup hot water
Using a 1/4 measuring cup, pour batter into cupcake liners until almost full. Bake for 17-20 minutes (I only needed 17). A toothpick inserted into the center should come out clean, and the tops should be cracked a bit and spring back when touched. Move to wire rack to cool completely.
Cookie Dough Frosting
In a large bowl, beat butter on high speed until smooth and creamy.1/2 cup unsalted butter
Add brown sugar and mix on medium speed until well combined.3/4 cup dark brown sugar
Now add flour, vanilla and salt and beat until well combined on a low speed. Lastly, add milk and beat until well combined and smooth.1 cup all-purpose flour, 1 1/2 teaspoons pure vanilla extract, 1/2 teaspoon salt, 1/4 cup milk
Spoon frosting into piping bag fitted with your tip of choice and frost cupcakes. Garnish with mini chocolate chips. Serve and enjoy!Mini chocolate chips