Milk Chocolate Cupcakes with Avocado Buttercream

Step 1

Whisk the dry ingredients together until well mixed.

Step 2

Add the wet ingredients and stir until moistened. The batter will be thinner than typical cake batter.

Step 3

Pour into a lined muffin pan, filling each cupcake about 3/4 of the way full. They pop straight up, so you can fill them up closer to the top if you want.

Step 4

Bake at 350 for about 12 minutes.

Step 5

With an electric mixer, blend the avocado and butter together. Add the vanilla and powdered sugar. If it’s too thick, add a tbs. of milk. If it’s too thin, add more sugar.

Step 6

To put the frosting neatly on the cupcakes (without any fancy tools), scoop it into a snack-size plastic bag, cut off the tip, and squeeze out the frosting into nice little spirals on top of the cupcakes.