Choco-cado-nana-nut Cupcakes

Using avocado instead of butter makes these chocolate, banana and peanut butter treats a little less naughty and are a great way to include avocado into a fussy child's diet.

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   For the cupcakes:
   1 - preheat the oven to 170C.
   2 - sift the flour, sugar, cocoa powder and salt into a bowl and add the mashed avocado and bananas. Beat slowly using either a paddle-beater or electric hand whisk. Continue to beat until mixture looks "sandy" and is a fairly even chocolate brown.
   3 - add the milk and beat at medium speed for a few minutes.
   4 - add the egg and beat well (high speed) until well combined.
   5 - place 12 cupcake/muffn cases into a cupcake tray and fill each to 2/3rd with mixture.
   6 - bake for 20-25 minutes until sponge bounces back when pressed. A metal skewer or knife inserted should come out clean of mixture.
   7 - leave to cool for 5-10 minutes then remove from tray and place on a wire rack to cool completely.
   
   For the topping:
   1 - put the chocolate Philadelphia into a piping bag or gun and swirl onto the top of the cooled cupcakes.
   2 - place a banana chip onto each and sprinkle with crushed nuts.