It’s amazing that we are already halfway through our homeschool year. It’s been nothing short of awesome to see my boys learn and thrive at home.
I especially love looking into their eyes as they think and formulate their own thoughts and opinions. I’m so happy we decided to homeschool. It’s definitely the perfect fit for our family.
Tomorrow we’ll be heading out with a small homeschool group to deliver cookies and sing Christmas carols at a retirement community. We’ll follow that up with a small Christmas party at my home as we celebrate the end of our first semester and a couple weeks off of school.
To add some cheer to our party, I decided to make some cupcakes using a couple of my favorite products.
Taza Mexican Chocolate for the cake and…
Avocado’s from Mexico for the frosting.
I had been wanting to make an avocado buttercream frosting for quite some time. I’m so glad I did. It has a banana type creamy taste to it. You can definitely taste the avocado but it’s silky and sweet. I couldn’t think of a better time of year to make this as the color is perfect for the season.
The sweet avocado frosting pairs beautifully with the rich, luscious, cake I made using Taza, stone ground, Mexican chocolate. Mi preferido.
Taza is my favorite Mexican chocolate made in the United States. It’s organic and stone ground made of pure cacao. It makes the richest hot chocolate that you can imagine and makes a beautiful cake as well. I melted it down with whole cream and mixed it into a batter. The result was a cake, light and moist – deep and rich.
My boys snuck in a cupcake today and they loved it. This may be the start of a new end of semester Christmas party tradition at our home – chocolate cupcakes with avocado frosting.
Rich and chocolatey cupcakes made with Taza, stone ground, chocolate and a silky avocado buttercream frosting.
- 1 package Taza Stone Ground Chocolate
- 1/2 cup whole cream
- 6oz flour (1 1/4 cup freshly milled flour)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup raw honey
- 3 eggs
- 1/2 cup extra virgin olive oil
- 3/4 cup avocado
- 1/4 cup butter
- 1 tsp pure vanilla extract
- 1 tsp lemon juice
- 4 cups organic powdered sugar
- Preheat oven to 325F.
- Butter and line a cupcake pan.
- In a large bowl, combine flour, baking powder, baking soda, and salt. Mix together.
- In small saucepan over medium heat, whisk the Taza Mexican chocolate and cream until the chocolate melts; about five minutes. Take off the heat and set aside.
- In a stand mixer add the honey and melted chocolate mixture. Mix for 3 minutes on medium speed, K5.
- One at a time add the eggs and mix for an additional 2 minutes.
- Turn the mixer down to a low speed, K2, and little by little incorporate the flour mixture until it's just incorporated. Do not overmix.
- Chill for 20-30 minutes.
- Once chilled, fill the cupcake liners 2/3 filled with batter.
- Bake at 325F for 20-25 minutes.
- In a Stand Mixer, add the avocado, lemon juice, and butter. Cream until smooth making sure to wipe down the sides of the bowl.
- Stop the mixer and add the powdered sugar.
- Cover the mixer with a towel. Slowly start the mixer, once the powdered sugar is mixed in, spped up the mixer to medium speed and add the vanilla extract.
This is a sponsored post by Avocados from Mexico.