Welcome to the box.
The box is where I live. Where I’ve always lived. Where my hair has been the same forever, where my outfits are predictable, where I eat the same thing for breakfast for 364 days a year.
I do not stray outside of the box, ever. So someone please tell me what is going on.
Take, for example, the cinnamon sugar radish chips. And the fact that I put them on Greek yogurt. Box? I think not.
How about my non-square picture up there? I always do squares. Rectangles do not exist within the box. Help!
I don’t think I have to tell you that avocados have taken up permanent residence in the box. But avocado buttercream? There must be something in the water.
All I know is that milk chocolate cupcakes with avocado buttercream have been born. And I hope you make them today and love them.
This classic recipe for light and fluffy milk chocolate cupcakes is made interesting with a sweet, creamy avocado buttercream!
Milk Chocolate Cupcakes
- 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
Milk Chocolate Cupcakes
- Whisk the dry ingredients together until well mixed.
- Add the wet ingredients and stir until moistened. The batter will be thinner than typical cake batter.
- 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.
- Bake at 350 for about 12 minutes.
- 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.
- 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.
- Category: Dessert
- Cuisine: American
- Calories: 430
Thanks to Jessica for the Avocado Buttercream recipe!
We kept our cupcakes in the fridge, as well as leftover frosting.
Worried that it’s going to turn brown? Be amazed – it’s still as green as the day I made it!
Oh, and happy Fourth of July! I’m celebrating with green frosting all over my face. You should, too.