introduction
This simple recipe makes soft milk chocolate cupcakes and a creamy avocado buttercream. The cupcakes are quick to mix and bake. The frosting is smooth and bright with avocado and powdered sugar. If you like rich and easy baked treats, you might also enjoy a warm holiday cake like the spiced eggnog cake with eggnog buttercream for another dessert idea.
why make this recipe
This recipe is fast and uses common pantry items. The cupcakes bake quickly and rise well. The avocado buttercream is a simple twist that keeps the frosting creamy and light. It is a good choice when you want a chocolate cupcake with a mild, fresh frosting.
how to make Milk Chocolate Cupcakes With Avocado Buttercream
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
Directions :
- Preheat the oven to 350°F (175°C) and line a muffin pan.
- Whisk the dry ingredients together until well mixed.
- Add the wet ingredients and stir until moistened.
- Pour the batter into the lined muffin pan, filling each cupcake about three quarters full.
- Optionally fill closer to the top if you want taller cupcakes.
- Bake the cupcakes at 350°F for about 12 minutes.
- With an electric mixer, blend the avocado and softened butter together.
- Add the vanilla and powdered sugar and mix until smooth.
- If the frosting is too thick, add one tablespoon of milk and mix.
- If the frosting is too thin, add more powdered sugar and mix.
- Scoop the frosting into a snack-size plastic bag, cut off the tip, and squeeze out spirals on top of the cooled cupcakes.
how to serve Milk Chocolate Cupcakes With Avocado Buttercream
Serve the cupcakes at room temperature. Place one or two on a small plate for dessert. They pair well with milk, coffee, or tea. Serve within a few hours for the best texture.
how to store Milk Chocolate Cupcakes With Avocado Buttercream
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. For longer storage, freeze unfrosted cupcakes wrapped well for up to 2 months and frost after thawing.
tips to make Milk Chocolate Cupcakes With Avocado Buttercream
- Measure the flour by spooning it into the cup and leveling it off.
- Do not overmix the cupcake batter; stir until just combined.
- Cool the cupcakes completely before frosting to avoid melting the buttercream.
- Use a ripe avocado for the smoothest frosting texture.
- Adjust powdered sugar a little at a time to reach the right frosting thickness.
variation (if any)
You can add a pinch of cinnamon to the cupcake batter for a warm note. Fold in 1/4 cup mini chocolate chips into the batter for extra texture. For a lighter frosting, mix half avocado and half cream cheese.
FAQs
- Can I use all-purpose flour instead of cake flour? Yes. Use a little less all-purpose flour or sift it to keep the cupcakes light.
- Is the avocado taste strong in the frosting? No. The powdered sugar and vanilla mask most avocado flavor, leaving a mild, creamy taste.
- Can I make the frosting without butter? You can use cream cheese instead of butter, but the texture will change slightly.
Conclusion
For the original source and detailed notes, see the full Milk Chocolate Cupcakes with Avocado Buttercream recipe on the site: Milk Chocolate Cupcakes with Avocado Buttercream Recipe – Pinch of Yum.