Ghirardelli Chocolate Cupcakes With Buttercream Avocado Icing

Introduction: Ghirardelli Chocolate Cupcakes With Buttercream Avocado Icing

About: Carpe diem non socolate.

What was I thinking you ask? Don't worry, you will fall in love with these sweet treats once you have tried them.

I have to pay homage to my Guru of the Kitchen, Alton Brown. He is the one who inspired me to cook years ago. This was a recipe I learned from one of his shows with just a few changes.

At the end of this Instructable you will find a helpful way to cut and clean an avocado.


Step 1: Things You Will Need...

This was the first time I used this cupcake recipe and it won't be the last. I don't think I will make another type of chocolate cupcake again!

Things you will need for the cupcakes:

1c. All-Purpose Flour

1/4c. Unsweetened Cocoa Powder. ( I used Ghirardelli )

1 1/4 teaspoon Baking Soda

1 1/4 teaspoon Salt

1 Large Egg

1/2c. Firmly packed Brown Sugar

1/2c. Granulated Sugar

1/2c Whole Milk

1/3c Strong Coffee

1/2c Unsalted Butter (Melted)

Things you will need for the icing:

1lb. Confectionery Sugar

1 Medium Avocado

1 Stick of Butter (unsalted)

1 teaspoon Lemon Extract

1/2 tablespoon Lemon Juice

Step 2: Making Cupcakes.

Start by sifting together the flour, cocoa, baking soda, and salt in a large bowl.

In another bowl mix the egg, brown sugar, white sugar, milk, coffee, and melted butter.

Once the sugar mix is combined well slowly add in the flour mixture whisking until you have a nice batter.

Now pour the batter into the cupcake lined backing sheet. Fill each cup 2/3 the way full.

The recipe makes a dozen but I always have more!

Bake at 350 for 10 minutes. I always bake one pan at a time and rotate half way through cooking.

Step 3: Icing Time

I believe the icing would of come together quicker if I used a potato masher in the beginning to break up the avocado, or better yet a food processor if you feel like doing a few more dishes.

To make the icing:

Mix the butter, diced avocado and lemon juice in the mixer with the whisk attachment.

Once it has become creamy and a bright green slowly add the confectionery sugar a little at a time until it is all mix in. You may have to stop from time to time to scrape down the sides of the bowl.

Just before the icing is done add in the Lemon Extract and mix 30 more seconds.

Icing Time:

Use an icing bag or in my case a zip top bag with the frosting tip and decorate your cupcake!

I hope you enjoy these wonderful little cakes as much as I do.

Step 4: How to Dissect an Avocado

Dissecting an avocado for the first time can be a little tricky. I hope this mini Instructable is helpful.

First slice the avocado with the heal of the knife and carefully roll it along the blade of the knife.

Once you have sliced all the way around the avocado twist each half in the opposite direction and you will feel it move apart.

Next hold the avocado cupped in your hand with a heavy dish towel to protect your hand and "pop" the heal of the blade in to the pit.
Give a slight twist to remove the pit from the fruit.

After you have removed the pit slide your thumb carefully down the side of the knife pushing the pit off of the blade.

Now cut the inside of the fruit with a butter knife in a crisscross pattern, and scoop out with a spoon!

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