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.