Chocolate Avocado Cupcakes with Coffee Icing

For the cupcakes:
Preheat oven to 350ºF. Line a 12-count cupcake tin with paper liners.

Combine flour, cocoa, baking powder, and baking soda in a large mixing bowl.

Puree avocado in a food processor until smooth. Add maple syrup, milk, oil, and vanilla. Process until well combined. Pour this mixture into the flour mixture and whisk until well combined.

Spoon batter into prepared cupcake tin and bake for 25 minutes, or until a toothpick inserted into center comes out with a few crumbs. Cool them before icing.

For the icing:
Beat powdered sugar and butter on high in a mixing bowl until blended together. Add coffee granules and coffee. Beat once more until well combined. The icing will turn a slight mocha color because of the coffee, and the granules will give the frosting a nice texture and unique look. Spread even amounts of icing on the cupcakes and serve. Don’t expect there to be any leftovers!