Milk Chocolate Cupcakes with Avocado Buttercream

• cake flour↗1 cup
• sugar↗0.66666666666667 cup
• cocoa powder↗0.33333333333333 cup
• of baking soda1
• of salt1
• water↗0.75 cup
• oil0.33333333333333 cup
• egg, beaten↗1
• vinegar↗1 teaspoon
• an avocado↗0.5
• butter, softened↗0.5 tablespoon
• powdered sugar↗1.25 cup
• vanilla↗0.5 teaspoon

Step-by-step instructions

1. 1

   Whisk the dry ingredients together until well mixed.

2. 2

   Add the wet ingredients and stir until moistened. The batter will be thinner than typical cake batter.

3. 3

   Pour into a lined muffin pan, filling each cupcake about 3/4 of the way full. They pop straight up, so you can fill them up closer to the top if you want.

4. 4

   Bake at 350 for about 12 minutes.

5. 5

   With an electric mixer, blend the avocado and butter together. Add the vanilla and powdered sugar. If it’s too thick, add a tbs. of milk. If it’s too thin, add more sugar.

6. 6

   To put the frosting neatly on the cupcakes (without any fancy tools), scoop it into a snack-size plastic bag, cut off the tip, and squeeze out the frosting into nice little spirals on top of the cupcakes.