Chocolate Cupcakes with Avocado Icing
YIELDS
16 cupcakes
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
- 1 1/3 cup (167 g) all-purpose flour
- 2/3 cup (68 g) cocoa powder
- 1 1/2 tsp (7 g) baking powder
- 1 tsp (5 g) baking soda
- 1 tsp (4 g) ground cinnamon
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) hot water
- 2 tsp (2 g) instant espresso
- 1/3 cup (76 g) butter
- 2/3 cup (145 g) Redpath® Golden Yellow Sugar, packed
- 1/4 cup (50 g) Redpath® Granulated Sugar
- 2/3 cup (160 ml) milk
- 1/3 cup (80 ml) vegetable oil
- 2 eggs, lightly beaten
- 1 tbsp (15 ml) pure vanilla extract
For the avocado icing
- 1 1/2 cups (246 g) pureed avocado, smooth
- 1 tbsp (15 ml) lemon juice, preferably freshly squeezed
- 1/3 cup (76 g) cream cheese, room temperature
- 1 tbsp (15 ml) pure vanilla extract
- 1/8 tsp (1 g) salt
- 2 tbsp (18 g) cornstarch
- 4 1/2 cups (540 g) Redpath® Icing Sugar
INSTRUCTIONS
Preheat oven to 350°F (177°C). Line two muffin tins with 16 paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt until no lumps remain.
In a small bowl, stir the water and espresso together until dissolved.
In the bowl of a stand mixer using the paddle attachment, cream butter with the Redpath® Golden Yellow Sugar and Redpath® Granulated Sugar; 3 minutes.
In a large measuring cup whisk together the milk, vegetable oil, eggs, espresso mixture, and the pure vanilla extract until combined.
Add one third of the dry ingredients to the batter. On low speed, blend until just combined. Add in half of the milk mixture, blend until fully incorporated. Repeat process, ending with the dry ingredients; do not overmix.
With the help of an ice cream scoop, fill each liner ¾ full. Place the filled tin into the preheated oven. Bake for 15 to 20 minutes, or until a skewer comes out clean when inserted into the centre of one of the cupcakes.
Allow cupcakes to cool slightly in the pan; 5 minutes. Place cupcakes onto a wire cooling rack to cool completely.
For the avocado icing
Place the pureed avocado in a small bowl and stir in the lemon juice.
In the bowl of a stand mixer using the paddle attachment, cream the cream cheese until smooth; 1 minute.
Add in the avocado puree and cream until fully incorporated and lightened in colour; 2 minutes.
Mix in the vanilla extract and salt.
In a medium bowl, stir the cornstarch into the Redpath Icing Sugar.
Sift half of the Redpath® Icing Sugar over the avocado mixture. Start on low speed until sugar is somewhat combined into the avocado mixture. Increase speed to medium-high. Scrape down the sides of bowl. Sift and blend in the remaining sugar. Cover and place into the fridge to chill and firm up slightly. (howto 4)
Place frosting into a piping bag fitted with a round tip. Pipe onto completely cooled cupcakes.
Serve immediately. Can be stored in an airtight container in the fridge for up to 2 days, but best eaten the day of.
CHEF'S TIPS
- To make avocado puree: peel and pit avocado. Cut avocado into chunks and place into the bowl of a food processor or blender. Blend until smooth. Alternatively, a handheld blender can be used. Use amount required in recipe. Any leftover puree can be frozen and used in smoothies.
- Any extract can be used successfully in place of the vanilla extract in the icing (eg. lemon, orange, chocolate, or almond extract).
- Puree avocado just before making the frosting to ensure it doesn’t oxidize.
- Add more icing sugar, about 2 tablespoons (15 grams) at a time, if a thicker frosting is desired.
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