Chocolate Avocado Cupcakes with Avocado Buttercream Frosting

Chocolate Avocado Cupcakes Yields 30 cupcakes

3 cups whole wheat or all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup unsweetened applesauce
1/2 cup soft avocado, well mashed, about 1 medium avocado
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Set that aside too.

In a large bowl beat together the sugar, applesauce, mashed avocado, water, vinegar, and vanilla until well blended.

Mix the dry ingredients into the wet with all at once and and beat with a whisk (by hand) until smooth
Pour batter into cupcake tins and bake for 18 to 22 minutes, or until a toothpick inserted comes out clean.

Allow the cupcakes to cool completely before frosting with avocado buttercream.

Avocado Buttercream Frosting

2 small to medium ripe avocados (8 ounces)
1 pound powdered sugar
2 teaspoons lemon juice
1/2 teaspoon vanilla extract

Peel and pit the soft avocados, scraping the contents into a medium bowl. If the avocados have brown spots, avoid those spots when you scoop the meat into the bowl. You want nice and green avocado meat.
Add lemon juice and beat the avocados with a mixer on medium speed until the avocados are slightly lightened in color and smooth in texture, about 2-3 minutes. The lemon juice prevents the avocados from turning brown so you will have nice green frosting.

Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. Store the frosting in the refrigerator until ready to use.