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Chocolate Cupcakes with Avocado-Mint Icing


Whoa mama! Chocolate and mint pair up to create an amazing flavor sensation in these gluten-free, oil-free, low sugar cupcakes. Avocado is the perfect candidate for the smooth and creamy mint icing that goes on top and the bright green color will be enough for your kids/dinner guests to be intrigued.

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Rate this recipe 4.3/5 (6 Votes)


  • Icing Ingredients:
  • 1/2 cup millet flour
  • 1 cup buckwheat flour
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup banana puree
  • 1/2 cup avocado puree
  • 1/2 cup plus 2 tbsp agave nectar
  • 1 tsp vanilla
  • 6 tbsp water
  • 1/4 cup avocado puree
  • 1/2 tsp lemon juice
  • 1-2 sprigs of mint leaves chopped
  • mint extract, optional (if mint isn’t minty enough)
  • 1 tbsp agave
  • 1 tsp water to blend


Servings 8
Adapted from


Step 1

Preheat oven to 350F.
Combine the dry ingredients (flour, baking powder, baking soda, cocoa powder and salt) in a medium bowl, set aside.
Combine the rest of the ingredients in a larger bowl.
Add the dry ingredient mix into the rest of the ingredients in the larger bowl.
Line a muffin tin with cupcake cups, spoon batter in to cups.
Bake for 20 minutes or until an inserted toothpick comes out clean.

For icing: combine all listed ingredients in a food processor or you can use an immersion blender.
Let cupcakes cool completely before icing them, ice just before serving as the avocado will start to turn brown

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