RecipeChocolate-Avocado Frosting

Nutrition Facts
Amount per Serving
  • Calories: 45
  • Protein: 0 g
  • Total Fat: 1.5 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 9 g
  • Dietary Fiber: 1 g
  • Total Sugar: 7 g
    • Natural Sugar: 0 g
    • Added Sugar: 7 g
  • Sodium: 20 mg

I-cing, you-cing, we all sing for icing.

The star of this flavorful frosting is none other than the almighty avocado. I chose the heart-healthy standout because it’s creamy, neutral-tasting and loaded with so many beneficial nutrients, including potassium, fiber and good fats. Look for the ripest ones for the creamiest result. I mix in confectioner’s sugar (regular sugar tastes delish, but produced a grainier texture), vanilla extract for a pop of flavor, and cocoa powder for health perks and taste, of course. But cocoa powder also helps mask the avocado color, and if you’re trying to keep the sneaky ingredient under wraps, the fruit’s signature hue is definitely a green… I mean, red flag, lol. This will literally be the icing on your (cup)cake.

  • Prep time
  • Total Time
This recipe makes 1 ¼ cup
  • • 1 ripe avocado
  • • 1 ¼ – 1 ½ cups confectioner’s sugar*
  • • ¼ cup cocoa powder*
  • • 1 teaspoon vanilla extract
  • • Pinch teaspoon salt

* I recommend starting with 1 ¼ cups sugar, and after blending the full mixture determining if you’d prefer an extra ¼ cup. Also, for a more intense chocolate flavor, add in an extra one to two tablespoons cocoa powder.


Slice the avocado in half, remove the pit and scoop out the flesh. Mash the avocado in a mixing bowl until it’s smooth. Stir in the confectioner’s sugar, cocoa powder, vanilla, and salt, and mix until well combined. For a more intense chocolate flavor, you can add in additional cocoa powder, 1 Tablespoon at a time, until you reach your desired taste. Stash in the fridge until you’re ready to spread on cupcakes.

Nutrition provided per Tablespoon.

Make this Chocolate Peanut Butter Frosting!