Chocolate Twist Doughnuts with Avocado Cream Filling

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Chocolate twist doughnuts with avocado cream filling on white plate with title

So I made you some chocolate twist doughnuts.

And I filled them with Avocado Whipped Cream.

Are you surprised?

Seriously, my addiction to avocados has become a joke in my family. My husband sees me cutting it and chortles “ha ha ha, I’m soooooo surprised we’re having avocado for dinner!”

I don’t know what I’m going to do when summer is over. Mortgage my house to feed my addiction, I guess.

Chocolate doughnuts in baking pan

Wilton generously sent me this Doughnut Twist pan. I was so excited to get my hot little hands on it. Have you seen it? It makes huge doughnuts.

Or is it donut? I really have no idea. Pardon me while I switch between the two. Call me a flip-flopper.

Chocolate doughnuts on a wire rack

Like most Wilton pans, this one proved itself. A little cooking spray and bam, they popped right out. They were pretty, even nekkid.

Chocolate doughnuts covered with sprinkles on a wire rack

I really think nothing is better than a chocolate glaze. What do you think?

And, well, avocado and chocolate are like, BFFs.

Did I mention that I made avocado whipped cream?

I can’t wait to put it on ice cream.

Because I’m weird.

Or maybe those of you who blanche at the thought of avocado whipped cream are weird?

Hmmmm…

Wilton also sent me a bunch of fun sprinkles. I love sprinkles. I think life would be more fun if everyone walked around with sprinkles in their pockets. I want a sprinkle purse.

Chocolate doughnuts with sprinkles

Did you know they make edible glitter sprinkles? And rainbow chip? I made a few of each.

Jordan was only allowed half a doughnut a day (these babies are large and in charge). She tasted half of each. To sprinkle taste test.

She liked the glitter ones best.

Chocolate twist doughnuts with avocado cream filling, plus sprinkles on white plate

Me, I’m old fashioned. I like jimmies. Rainbow colored, of course. Rainbows and sprinkles could seriously make the world a better place, don’t you think?

Chocolate Twist Doughnuts with Avocado Cream Filling

Serving Size

Ingredients

  • !For the Doughnuts
  • 6 tablespoons butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups cake flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk full fat is best
  • !For the Avocado Cream
  • 1/2 cup heavy whipping cream
  • 3 tablespoons powdered sugar divided
  • 1 avocado
  • 1 teaspoon lime juice
  • 1 teaspoon vanilla
  • !For the Glaze
  • 1 cup powdered sugar
  • 1/3 cup cocoa powder
  • 1/4 cup milk
  • 1/2 teaspoon vanilla

Instructions

  • !Make the Doughnuts
  • Preheat oven to 350°. Spray Doughnut Twist Pan with nonstick cooking spray.
  • Beat butter and sugar in a stand mixer until light and fluffy, about three minutes. Add eggs one at a time, mixing well after each. Add vanilla.
  • In another bowl, whisk together flour, cocoa, baking soda, and salt. Add half the dry ingredients to the wet and mix until nearly combined. Add buttermilk and remaining dry ingredients, mixing until incorporated. Do not overmix!
  • Fill doughnut cavities 2/3 full. Bake 13-15 minutes, or until a toothpick inserted in the center comes out clean. (The original instructions said 18-20 minutes, but mine were a little over done at 15.) Cool in pan 5 minutes, then remove to a rack to cool completely.
  • !Make the Avocado Cream
  • Add cold heavy cream and 1 tablespoon powdered sugar to a large bowl. Whip until stiff peaks form.
  • In a separate bowl, mix avocado, lime juice, 2 tablespoons powdered sugar, and vanilla with a hand mixer until most lumps are gone. Fold into whipped cream.
  • I filled my doughnuts using a pastry bag and Wilton tip #230. Pipe filling into both ends of the doughnut. (In mine, the center didn’t get filled, so I suggest poking the tip in to the center of one side to fill the center.)
  • !Make the Glaze
  • Whisk all ingredients together in a large bowl. Frost tops of doughnuts and top with sprinkles, as desired. Glaze will dry in 10-15 minutes. Store in refrigerator. Avocado filling will remain green for at least 3 days if kept in a sealed container.?

Nutritional information not guaranteed to be accurate

(Doughnut and Glaze recipe adapted from Wilton)

Wilton generously sent me the pan and sprinkles to try for free. All opinions are my own! Want to win a Doughnut Twist Pan? Come back tomorrow!

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56 CommentsLeave a comment or review

  1. I know! But you can do better, by omitting the chocolate chips, and adding an extra avocado. (in her recipe) It would come out better, Ya know.

  2. Summer’s around the corner! Did you know, you can make this Avocado whipped cream concoction, into an ice cream? Just freeze it! (deja vu!) I posted this comment on here before… 😉 please re-post this recipe as an ice cream version (no machine Required.)

  3. I would have never thought to combine avocado with chocolate…sounds SO good! Thanks for linking up!

  4. I want that pan! I’ve resisted getting a doughnut pan so far, but cute photos like these weaken my willpower. I’ve never thought of putting chocolate and avocado together, but now I want to try it!

  5. Ohhhh I want one of those pans. I love avocados but I’ve never paired them with sweets. I thInk Im going to have to give it a shot.

  6. Avocado whipped cream? What an amazing idea! And I can’t get enough of sprinkles either. I’ve never seen edible glitter before – I’ll have to get my hands on some!