Milk Chocolate Cupcakes with Avocado Buttercream

Whisk the dry ingredients together until well mixed.

Add the wet ingredients and stir until moistened. The batter will be thinner than typical cake batter.

Pour into a lined muffin pan, filling each cupcake about 3/4 of the way full. They pop straight up, so you can fill them up closer to the top if you want.

Bake at 350 for about 12 minutes.

With an electric mixer, blend the avocado and butter together. Add the vanilla and powdered sugar. If it's too thick, add a tbs. of milk. If it's too thin, add more sugar.

To put the frosting neatly on the cupcakes (without any fancy tools), scoop it into a snack-size plastic bag, cut off the tip, and squeeze out the frosting into nice little spirals on top of the cupcakes.