Milk Chocolate Cupcakes with Avocado Buttercream
Ingredients
Milk Chocolate Cupcakes
-
1
cup
cake flour
-
⅔
cup
sugar
-
⅓
cup
cocoa powder
-
1
pinch
baking soda
-
1
pinch
salt
-
¾
cup
water
-
⅓
cup
oil
-
1
large
egg, beaten
-
1
teaspoon
vinegar
Avocado Buttercream
-
½
an
avocado
-
½
tablespoon
butter, softened
-
1¼
cup
powdered sugar
-
½
teaspoon
vanilla
Instructions
- 1. Whisk the dry ingredients for the cupcakes together until well mixed.
- 2. Add the wet ingredients and stir until moistened; the batter will be thinner than typical cake batter.
- 3. Pour the batter into a lined muffin pan, filling each cupcake about ¾ full.
- 4. Bake at 350°F for about 12 minutes.
- 5. For the avocado buttercream, blend the avocado and butter together with an electric mixer.
- 6. Add vanilla and powdered sugar; adjust consistency with milk or more sugar as needed.
- 7. Use a plastic bag to pipe the frosting onto the cooled cupcakes.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
3g
Sodium
100mg
Cholesterol
20mg
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