Avocado Double Chocolate Cupcakes

I know what you’re thinking – “Avocado? In a cake? Is she crazy?!” But let me explain. they were delicious! And now I doubt I’ll ever cook a chocolate cake without avocado. The avocado makes the cake creamy and moist whilst adding healthy fats and omitting butter. The chocolate hides the avocado’s subtle flavour and the end result is a rich, chocolatey sponge topped with a creamy, flavoursome chocolate icing.

Makes 6


  • 1/2 large ripe avocado
  • 150g muscovado sugar
  • 175g self raising wholemeal flour
  • 25g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 200ml coconut milk or cows milk
  • 75ml vegetable oil
  • 1 tsp vanilla essence
  • 75g white chocolate chips + a few extra to sprinkle on top

For the Icing

  • 1/2 large ripe avocado
  • 25g cocoa powder
  • 50g dark chocolate, melted
  • 2 tbsp honey
  • coconut milk or cows milk for consistency
  • couple drops vanilla essence


  1. Preheat the oven to 160 fan/180 degrees/gas mark 4
  2. Mix the avocado with an electric mixer until smoothish. Then add the sugar and mix together. Incorporate the oil and then the milk and vanilla essence.
  3. Fold in the self raising flour, bicarb, cocoa powder and chocolate chips then divide up between the 6 cake cases. Cook for 15-20 minutes until done – the cake should spring back when lightly pressed.
  4. Meanwhile to make the frosting, blend the avocado then mix first the dark chocolate in then the rest of the ingredients and chill until ready. When the cakes are done and cool spoon frosting onto each one and top with a few chocolate chips.

Oreo Cupcakes

On a Sunday I love to bake and then eat most of what I’ve baked! I’ve been baking since I was 5 so now making cupcakes feels like second nature. I hope you enjoy my Oreo cupcake recipe as much as I did – which I imagine will be hard!

Makes 8 cupcake sized, 6 muffin sized, 12 fairy cake sized


For the cakes

  • 100g self raising flour
  • 100g softened butter
  • 100g caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 5 crushed oreos
  • 2 tbsp milk

For the buttercream

  • 240g icing sugar
  • 60g butter
  • 5 crushed oreos
  • 3 tbsp milk


  1. Preheat the oven to 180 degrees/160 fan/gas mark 4
  2. Line the muffin tray with cake cakes, or place them on a normal baking tray – following portion amount before ingredients
  3. Cream the butter and sugar together until light and fluffy – about 4-5 minutes
  4. Add the eggs and vanilla and mix in
  5. Add the flour and fold in using a large spoon
  6. Add the oreos and milk and fold in
  7. Divide between the cake cakes and bake for 20 minutes or until golden on the top and when lightly pressed the cake springs back
  8. Whilst the cakes cook, make the buttercream
  9. Mix the butter for a minute to loosen it
  10. Then gradually add the icing sugar in 4 lots until all mixed in
  11. Mix for 5 minutes
  12. Add the milk and mix in – you should have a smooth spreadable consistency – if not add a bit more milk if stiff, or more icing sugar if loose
  13. Incorporate the crushed oreos
  14. Take the cakes out when does, leave to cool and when cool spread the buttercream on thickly
  15. Try not to eat all of them in one go