Avocado Chocolate Cupcakes

INSTRUCTIONS

1. Preheat oven to 350°F. Line a 12-cavity muffin pan with paper or foil liners, and set aside.
2. Sift into a bowl the flour, baking powder, baking soda, cocoa and salt. Set aside.
3. In a large mixing bowl, use hand-held mixer on medium-high speed to cream together the butter, avocado and sugar until they are light and fluffy, 4 minutes.
4. Add the eggs one at a time, beating well with each addition, and the vanilla. With mixer on medium speed, add the flour mixture in 3 additions alternating with the milk and ending with flour.
5. Spoon batter into the prepared muffin tin, filling the cups three-quarters full.
6. Bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Unmold cupcakes and cool completely on a wire rack.