I’m sure you’ve had your fair share of avocado toast by now. We’ve seen things from poached eggs to grilled peaches on top of the nutrient-packed super fruit, and at this point, it can get slightly nauseating. But I admit, every now and then, I cave in and indulge as a guilty pleasure.
Instead of filling up your Instagram feed with yet another #avotoast, make these avocado toast cupcakes instead, which fuses dessert and breakfast into a tangy, creamy concoction. And it’s all semi-homemade, which means you can spend less time baking and more time eating. Sandra Lee would be hella proud.
Chocolate Cupcakes with Avocado Buttercream
- Prep Time:30 minutes
- Cook Time:20 minutes
- Total Time:50 minutes
- Servings:24 cupcakes
- 1 store-bought chocolate cake mix
- 2 ripe medium avocados
- 1 lime, cut in half
- 2 cup powdered sugar
- 1 1/2 sticks butter, softened
Make chocolate cake mix according to instructions on the box. Be sure to divide batter into a muffin tin and bake as directed.
In a separate bowl, mix together the avocado flesh and the juice from both lime halves. Try to get rid of as many chunks as possible.
Add the powdered sugar and butter and mix until smooth and creamy. Add more sugar if the mixture is runny.
Transfer frosting to a resealable plastic or piping bag, and swirl the frosting on top of cooled cupcakes.
Cinnamon Toast Croutons
- Prep Time:10 minutes
- Cook Time:10 minutes
- Total Time:20 minutes
- Servings:Tops 24 Cupcakes
- 5 thin slices of French bread
- 2 tablespoon butter, melted
- 1 tablespoon cinnamon
- 1 tablespoon sugar
Preheat oven to 300°F.
Cut the bread into small cubes, being careful not to tear the slices.
Put bread cubes in a bowl, and add melted butter, cinnamon, and sugar. Shake to evenly coat.
Line a baking tray with foil, and spread bread cubes in a single layer. Bake for 10 minutes.
Add croutons on top of piped cupcakes and enjoy.