Chocolate Avocado Frosting

Do you love classic frosting, or do you remove it from your cupcakes if it’s overly sweet? Some of us in the MB office are buttercream believers, while others prefer a less sweet frosting without powdered sweetener. You’ll love this chocolate AVOCADO icing if you belong to the second group.

Your guests won’t guess that it is made with a healthier ingredient. Even better? This recipe is easy to make, takes only five minutes, and uses five ingredients. We’ll show you exactly how to do it!

This EASY chocolate icing requires only five simple ingredients: avocados, cocoa powders, maple syrups, vanilla, and sea salt.

To ensure that the taste of an avocado is not detected, it’s best to use one that has been perfectly ripened. Look for an avocado that is just slightly soft and bright green inside, with no brown or strings.

If you find the perfect avocado, buy a few extras, just in case. Add the avocado to a processor along with all of the other ingredients. Blend. If you have a lot of winning Avocados, then make Guacamole.

You’ll soon have a velvety, smooth frosting that has a pudding-like consistency. It works well on cupcakes. Do not ask. Just trust!


One avocado perfectly ripe* (bright, green interior, barely soft, no brown parts or strings)

1/4 cup maple syrup

1/4 cup cocoa powder

1 tsp vanilla extract

Sea salt, one pinch


Add all ingredients to a processor* (avocadoes, maple syrup, cacao powder, vanilla, and salt). Process until velvety and smooth, scraping the sides when necessary.

If you can taste avocado, add more cocoa powder or maple syrup. To keep the frosting thick, avoid adding too much maple sugar.

This frosting is easy to pipe and will hold up at room temperature for a few hours. You can use a knife to frost your cake or cupcakes. You can also use fresh fruit, especially strawberries. ).

It is best to consume it within the first 24 hours, although it can be stored in a container with a lid in the fridge for up to 2-3 days. Not freezer-friendly.

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