• Prep Time 15 minutes
  • Total Time 50 minutes
  • Makes 12 cupcakes


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 1/2 tsp Folgers® Classic Roast Instant Coffee Crystals
  • 1/2 cup cocoa powder
  • 3/4 cup buttermilk
  • 3/4 cup mashed ripe avocado
  • 1/3 cup granulated sugar
  • 1/3 cup STEVIA IN THE RAW® Sweetener Baker’s Bag
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups Robin Hood®Original All Purpose Flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Chocolate Avocado Icing:
  • 2 ripe avocados, peeled, pitted and mashed
  • 1 1/2 cups icing sugar, sifted
  • 1 cup STEVIA IN THE RAW® Sweetener Baker’s Bag
  • 1/2 cup cocoa powder, sifted
  • 1 tsp vanilla extract

Serving Size: 12 cupcakes


Serving Size: 12 cupcakes

  • Preheat oven to 375°F (190°C). Line 12 muffin cups with paper liners. Spray liners lightly with cooking spray.
  • Dissolve instant coffee in 3/4 cup (175 mL) boiling water; whisk in cocoa powder until blended. Let cool slightly and stir in buttermilk.
  • In large bowl and using electric mixer, beat together avocado, sugar, sweetener, eggs and vanilla until smooth. In separate bowl, whisk together flour, baking powder, baking soda and salt. With mixer on low, add three parts of the flour mixture alternately with two parts of the buttermilk mixture, beginning and ending with flour mixture.
  • Divide evenly among muffin cups; bake for 20 to 25 minutes or until tester inserted in centre of cupcake comes out clean. Let cool on rack for 10 minutes. Remove from muffin pan; let cool completely.
  • Chocolate Avocado Icing:
  • In food processor, combine mashed avocado, icing sugar, sweetener, cocoa powder and vanilla; pulse until smooth. Spread over cooled cupcakes.


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