Tuesday, May 20, 2014

Double Chocolate Avocado Cupcake | Eggless Cupcake recipe | Healthy Snack recipe

These cupcakes are special. In my attempts to create a healthier version of cupcake with reduced fat and sugar, I chanced upon this recipe and was impressed with the science behind healthy baking discussed there and waiting to try this delicious Double Chocolate Avocado Cupcake. Surprisingly, my partner of this month's Shhh Cooking Secretly Challenge, Sundari gave Avocado as one of my secret ingredients and I knew that is the best chance to try this lovely recipe. I have talked enough about this Superfood - Avocado here and here.In this recipe, creamy, buttery Avocado replaces most of the butter and the result is soft, moist and chocolatey cupcakes. Those chocolate chunks / chips are responsible for the fudgy insides. Hop on for a healthy treat. 

Preparation time : 10mins
Baking time : 30-40mins
Cooling time : 10mins
Yields : 12 medium cupcakes
Avocado - 1, medium-sized, pitted and peeled
Chocolate chips/chunks - 1/4cup
All-purpose flour - 1 and 1/2cups | 143gm
Cocoa Powder - 3tblsp
Baking powder - 1tsp
Baking soda -1/2tsp
Salt - 1/2tsp
Butter - 1/4cup | 60gm
Sugar - 3/4cup
Milk - 3/4cup
Apple cider vinegar - 1tblsp


1.  Chop avocado and puree it in a blender. Keep aside. 

2.  Whisk together flour, cocoa, baking powder, baking soda and salt to ensure even mixing.


3.  In a bowl, cream the butter and sugar with an electric mixer for 3-4mins.Take avocado, milk and vinegar in a blender and blend until smooth. Add this to the butter-sugar mixture and mix to combine.

4.  Tip the dry ingredients mixture into the wet ingredients and mix together with a wire whisk, until just combined without lumps. DO NOT use electric mixer for this. Avoid over-mixing.


5.  Fold in the chocolate chips/chunks and scoop the batter into cupcake lined holes. Make sure to fill 3/4 of each cup.


6.  Bake in a pre-heated oven at 180C for about 30-40mins until a toothpick inserted into the centre comes out clean. 


Remove from oven and place in on a cooling rack until the cupcakes cool to room temperature. Top it a your favourite frosting and serve. I just sprinkled icing sugar with the help of a sieve. Even with such a simple topping, the cupcakes tasted so delicious. 

Sending this for May month's Shhh Cooking Secretly Challenge event by Priya Suresh.


1. The top may crack slightly which is absolutely fine. 

2. Though my cupcakes rose well initially, towards the end, they sank a bit. When doing the troubleshoot, I found that it happened due to frequent opening of the oven-door which in turn made fluctuations in the temperature inside. Lesson learnt is DO NOT open the oven-door until the specified time. 

3. The addition of Chocolate chips make these cupcakes more on the fudgy side. If you prefer light and spongy cupcakes, feel free to omit choco-chips. But, honestly, the fudgy insides do add to the richness of this healthy cupcakes.


  1. Those cupcakes are so adorable, even i tried once muffins with avocado and totally fallen in love with it.

  2. Perfect choco cup cake Avocado makes it more interesting