Yeah these might be the strangest sounding cupcakes you ever did hear of, but I promise you they sure taste a lot better than they sound! Ever since I made my chocolate avocado pudding, I’ve been dying to try out more recipes using chocolate and avocado – I swear the two were meant to be together! A marriage made in chocolate heaven…
Ok so on a side note, I’m still trying to get past the fact that the Skins lost last night….against the Eagles….in their own house. Ouch. Usually we start off amazing in the beginning then lose it somewhere in the middle of the season so I’m reeeeeally hoping this was just a fluke and we’re still going to kill it this year. There’s a chance right? This is also the first home opener we’ve missed in years so maybe I’m to blame! Yeah if only I was that important. C’mon RGIII, don’t let all those Subway and Adidas commercials I’ve been watching that have been hyping your comeback for the better part of 6 months now go to waste!
SIGH…ok let’s talk more chocolate.
Truth is I wasn’t sure how these would turn out, but was excited when I tried them! They were moist, chocolatey with a hint of sweetness which is how I love my cupcakes. I cut out about half of the sugar that was called for in the original recipe and added just a bit of honey as well, so if you like yours really sweet then just add more sugar. I was amazed by the frosting as well! The agave gave it a nice glossy look while the avocado made it super creamy – I seriously had to stop myself from eating it straight out of the bowl #TRUTH. These are perfect for your kids too, they’ll never guess you added veggies and when you give them that second one they’ll think you’ve gone nuts in letting them have this much chocolate!
It’s a win win ALL around.
Just a quick note, I would suggest keeping these cupcakes in your fridge since you are using avocado OR keep the avocado frosting in a bowl covered in the fridge and top on your cupcakes when ready to eat!
I must say I’m also so amazed when cooking with zucchini because you can’t taste it, yet it makes everything you bake super moist! I’ve baked with zucchini many times before and absolutely love it for this very reason – you should try my lemon poppy seed zucchini bread or even my zucchini cupcakes with Greek yogurt frosting, they’ll change your mind forever. Plus it’s a great way to get those veggies along with the joys of eating dessert!
Cupcake recipe adapted from Better Homes & Gardens
- 2 cups shredded zucchini
- 3 eggs
- 1 cup sugar
- 1/4 cup honey
- 3/4 cup plain Greek yogurt
- 2 tsp. vanilla
- 2 cups whole wheat flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. sea salt
- For the frosting:
- 2 avocados, mashed
- 1/2 cup cocoa powder
- 1/2 cup agave nectar (or honey)
- 1/2 tsp. vanilla
- Preheat oven to 325 degrees F.
- In a large bowl, mix together shredded zucchini, eggs, sugar, honey, yogurt and vanilla; set aside.
- In a separate bowl, mix together whole wheat flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to the wet ingredients and mix until just combined.
- Spoon mixture into 24 prepared muffin cups, about 3/4ths full, and bake for about 25 minutes or until a toothpick inserted comes out clean. Set aside and allow to cook completely before adding the frosting.
- To make the Avocado Frosting: In a blender or using a hand mixer, mix together the mashed avocados, cocoa powder, agave and vanilla until smooth. Let sit in the fridge until cupcakes are cool and frosting is stiff - enjoy!
Serving Size: 1 cupcake • Calories: 148 • Fat: 3.7 g • Carbs: 28.2 g • Fiber: 3.8 g • Protein: 4 g • WW Points+: 4 pts