Glazed Chocolate-Avocado Cupcakes
Recipe from Vegetarian Times

Avocado replaces the eggs and most of the oil in a rich, chocolaty batter that turns out supermoist baked goodies.


Glazed Chocolate-Avocado Cupcakes

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Servings: Makes 12 Cupcakes
Related Categories: Dairy Free, Desserts, Vegan
 
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Ingredients
Cupcakes
  • 1 1/2  cups
    all-purpose flour
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  • 3/4  cup
    unsweetened cocoa powder
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  • 1  teaspoon
    baking powder
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  • 3/4  teaspoon
    baking soda
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  • 3/4  teaspoon
    salt
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  • 1 
    avocado, pitted and peeled
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  • 1  cup
    pure maple syrup
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  • 3/4  cup
    plain soymilk
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  • 1/3  cup
    canola oil
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  • 2  teaspoons
    vanilla extract
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Glaze
  • 1/4 
    block soft silken tofu (from 14-ounce container), drained and patted dry
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  • 3  tablespoons
    pure maple syrup
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  • 1/2  teaspoon
    vanilla extract
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  • 1/8  teaspoon
    salt
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  • 4  ounces
    semisweet vegan chocolate, melted
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Directions
1.
To make Cupcakes: Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Puree avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
2.
Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.
3.
To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of Cupcakes into Glaze, pulling straight up from Glaze to form peaks.

Nutrition information
Calories 287, Total Fat 12.5 g, Saturated Fat 3 g, Sodium 304 mg, Carbohydrate 44 g, Fiber 4 g, Protein 4 g, Sugars 24 g. Percent Daily Values are based on a 2,000 calorie diet
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