In honor of National Cupcake Lovers Day--which fell on June 13, although let's be real, every day is national cupcake day to us!--here's a delicious, quick and easy chocolate avocado frosting recipe from Bradenton's gluten-free, vegan bakery Retrobaked.
Chocolate Avocado Frosting (frosts 1 dozen of your favorite cupcakes)
3 ripe avocados
1 1/2 tsp. instant espresso
3/4 tsp. vanilla extract
1 Tbsp. melted coconut oil
3/4 cup cocoa power
3/4 cup agave nectar or maple syrup
In a small bowl, stir together espresso, vanilla extract and coconut oil until espresso is completely dissolved.
Place avocado flesh in a food processor and blend until smooth, scraping down the sides as needed. Add remaining ingredients and blend until incorporated and creamy.
Refrigerate frosting for 30 minutes to thicken. Pipe onto cooled cupcakes and enjoy!