St. Patrick’s Day Chocolate Beer Cupcake with Avocado Whiskey Cream Frosting
My second year attempting a version of Chef Chloe’s Chocolate Beer Cupcakes with Irish Whiskey Buttercream. Try as I may to stick to recipes, I inevitably always deviate a bit (sometimes because I don’t have all the right ingredients) or end up adding my own twist. This year, I made two big batches of these bad boys to share with friends and neighbors, many who are in the midst of stressful grad finals, and added a literal twist by topping them with avocado-based frosting (and a sprinkle of cocoa powder, not pictured). It’s always such a joy cooking/baking something new (more so than actually eating it!), and this was no exception. My friends from Mexico were especially enthused by the avocado frosting…they could not get over the “dessert guacamole,” haha!
(make 12-13 cupcakes* and frosting to cover about 20 cupcakes)
Cupcakes (same as Chloe’s but used different flours):
1 cup unbleached pastry flour
½ cup whole wheat pastry flour
1 cup brown sugar
1/3 cup unsweetened cocoa powder (check out Food Empowerment Project’s Chocolate List for chocolate/cocoa that isn’t sourced from areas where chocolate slavery still exists)
1 tsp baking soda
½ tsp salt
1 cup stout beer (check out Barnivore for vegan-friendly stouts)
½ cup canola oil
2 Tbs apple cider vinegar (can also use white vinegar)
1 Tbs vanilla extract
*The extra batter resulted in a 13th cupcake that didn’t fit into my cupcake pan. I gave it a clover and dubbed it the drunk cupcake…see below ;)
2 ripe avocados, peeled and pitted (should be soft to the touch and bright green when opened!)
2 cups powdered sugar
1-2 Tbs whiskey or scotch
1 tsp vanilla extract
1. Whisk dry cupcakes ingredients (flour, baking soda, salt, sugar, cocoa powder) in a mixing bowl until well combined and no clumps appear.
2. In a separate bowl or large mixing cup, whisk wet ingredients (oil, apple cider vinegar, stout, vanilla extract). Add to dry ingredients and whisk together until well combined, being careful not to overmix.
3. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners or a thin layer of non-stick spray, and fill about 2/3 to 3/4 of the way with batter. Try to make them as even as possible so they bake evenly!
4. Bake for 14-20 minutes, depending on your oven (mine took about 15-16 minutes). The cupcakes are ready when a toothpick comes out clean with a little bit of moist center sticking to it.
5. While cupcakes are baking/cooling, place powdered sugar into a mixing bowl. Add in avocado in chunks, then remaining ingredients.
6. Mix by hand until ingredients are well combined and sugar is well incorporated into avocado. Then, use a stand mixer or a handheld electric mixer to beat for about 2 minutes, until light and fluffy. Store covered in the fridge if not using right away.
7. When cupcakes are totally cooled off, frost them by either spreading a layer of green on each cupcake with a knife, or using a cupcake froster. Devour right away or store in a sealed container at room temperature for up to 2-3 days (not in the fridge! It won’t kill them but they won’t be as moist). Frosting may start to darken after a few hours/the next day, but will remain green…that’s what happens when you use nature’s colors, yo!