Glazed Chocolate-Avocado Cupcakes Recipe | Vegetarian Times Skip to main content

Glazed Chocolate-Avocado Cupcakes

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


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1 ½ cups all-purpose flour
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¾ cup unsweetened cocoa powder
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1 tsp. baking powder
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¾ tsp. baking soda
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¾ tsp. salt
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1 avocado, pitted and peeled
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1 cup pure maple syrup
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¾ cup plain soymilk
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⅓ cup canola oil
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2 tsp. vanilla extract

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¼ block soft silken tofu (from 14-oz. container), drained and patted dry
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3 Tbs. pure maple syrup
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½ tsp. vanilla extract
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⅛ tsp. salt
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4 oz. semisweet vegan chocolate, melted


To make Cupcakes: 1. Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée 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: 

4 g
Total Fat: 
12.5 g
Saturated Fat: 
3 g
44 g
0 mg
304 mg
4 g
24 g
Makes 12 cupcakes

Comments on this Recipe

SO YUMMY! I have made this 5 times now and every time they keep getting better. I have served this a number of people and no one can taste the avocado and no one thinks there vegan. Although I didn't make the glaze I made a mint buttercream instead. You can also sub the maple syrup for agave. There still really good without any toppings but adding chocolate chips to the batter.

Sounds really good, but can i use black molasses instead of pure maple syrup? And should i leave proportions the same? I just don't think i can find pure maple syrup in my supermarkets.

The cupcakes taste a whole lot better if they are kept in the fridge overnight.

i have now made these 3 times and people cannot believe they are vegan. I made them for my son's birthday and they were an amazing hit (with vegan sprinkles of course).

Hello Can I replace maple syrup with the same amount of white sugar and add some soy milk if additional moistness is required? Thank you

These are amazing!! Everyone loved them and even my dad and sister in-law tried/loved them! (Which is saying something)!!

I made these yesterday. I had fresh ingredients and I followed the recipe precisely, as I always do when baking. They were terrible. They weren't sweet at all, and my fiance could taste the avocado. I hadn't told him that there was avocado in them, but he could still taste it. I was surprised, because every other recipe I've made from this magazine has come out perfectly. Just three nights ago we had the Spicy Pumpkin Stew, and it was delicious.

The glaze can also double as a chocolate mousse if it's kept in the fridge!

This recipe is DELICIOUS. The cupcakes turned out super moist. I had a lot of "taste-testers" and no one could taste the avocado. They had just the right sweetness.

Mine came out super chewy and not sweet at all. What did I do wrong? I've made vegan cupcakes before and they called for the same amount of oil and no avocado and they were great -what's the avocado for?

My family loves these. They are SUPER chocolaty, so I might switch up the glaze next time to a different flavour.

My friend made these for me and I fell in love I don't eat baked goods, sweets or white sugar products so these were Perfect for me! Awesome!!!!

Cristy, I think I may know the cause of your problem. You may have over-beaten the batter, which causes baked goods to become tough and rubbery. As to S, you may have used to big of an avocado; I wish this recipe told of uniform amounts (such as 1/2 cup, mashed). Also, did you use 100% PURE maple syrup? Impure maple syrups contain lots of added extras that may have screwed up your batch. In addition, you can probably substitute unsweetened applesauce for the canola oil to reduce even more calories, for those who care.

I have made this a number of times and they are always fabulous!! The cupcakes are so moist you don't even need the glaze!

Has anyone tried using agave syrup in place of the maple syrup? Any thoughts on if that would work?

So I've made these now several times. I've put in slightly less maple syrup (definite good idea). I used a mint chocolate bar and 1/2 tsp peppermint oil instead of the vanilla extract in the frosting and it came out tasting like an aftereight. YUM! Another time, I replaced the vanilla extract in both the cupcake and frosting with orange extract and used a chocolate orange bar in the frosting and it was again amazing. I also added maybe a tbsp of soy milk to the frosting, put it in the fridge overnight and whipped it before I frosted the cupcakes to give it a slightly different consistency. =)

I've used avocado in desserts before, so can see no reason why these shouldn't be delicious - so much so that I've forwarded the recipe to a friend:-)

I have made baked goods with avocados, you don't want them to be too overly ripe or they can have a bit of an avocado taste.

Can anyone suggest a replacement for the tofu in the glaze? I don't like to eat much tofu/soya. Thanks!

To Deborah... YES!! agave syrup works very well!!! These cupcakes are sooooooo gooooood!!!!!

These are the most delicious vegan chocolate cupcakes I have ever eaten! They are so moist and you can't taste the avocado. I used brown rice flour instead of all-purpose flour to make them gluten-free. Definitely adding this to my cookbook :)

Soooo Good!Next time I would add a bit more sweetener though. Instead of the glaze I sprinkled vegan chips on top and they were da bomb! YUMMMY

Avocado?!?! That sounds amaaaaazing! Can't taste the avo? Sounds like you should put some on top! lol. I just love avocado.

These are really good. Hubby and I both loved them. I used almond milk in place of soy but otherwise stuck to the recipe.

I made these and replaced the oil with some of my home made unsweetened applesauce. I beat the avocado, the soymilk, applesauce and vanilla for a good while to make sure it was smooth and not lumpy, before adding it to the flour mixture. Unfortunately, I used a mixer and added the melted chocolate right away and my glaze was lumpy. It tasted really good though, like a chocolate pudding.

I just made these for Valentine's Day. Everyone at work loved them and couldn't believe they were vegan! Any ideas on how to use the same basic recipe but making a vanilla/yellow cake?

Great recipe. Delicious also with chocolate icing made with 100g dark chocolate and 100g silky tofu. Thank you!

These were delicious and so moist! I actually didnt try the glaze, they were good without it! I stored them in an airtight container and had one each day for a snack. YUM!

Made these for a weekend feast, and they were met with RAVE reviews! No one could believe the secret ingredients, and the guys were licking the bowl from the glaze. Will absolutely make these again!

Will using almond milk instead of soy give it an almondy taste?

What's a good replacement for the tofu? I have a hard time digesting tofu and other soy protein. Read "The Whole Soy Story"

Can anyone tell me if the 'glaze' is thick enough? When I hear 'glaze', I think of it as thin and runny...but the picture looks like a nice frosting. Can someone please let me know. I am thinking about making these for my daughter's b-day. Thank you!

GOTTA LOOOOVE THIS RECIPE - friend's kids are here --> they ALL loved it and wanted more ~ no-one knew there was avocado, tofu or special MILA inside! Yes, some vegan-sprinkles on the glaze/icing will look even better! YUMMMMMY !!

Amazing!! No one could tell that they were not standard cupcakes!!

I was at a meeting and had to step out of the room when they passed around these cupcakes and the "baker" explained what they were made of. When I came back into the room the person sitting next to me had placed a cupcake where I was sitting. I ate the cupcake as the meeting moved forward. It was the moistest cupcake I have ever had and it was so GOOD! After the meeting one of the participants praised the "baker" on her delicious advocado cupcake with tofu frosting! If I would have known what they were made of I probably woldn't have risked trying it. Sure glad I missed it and ate the cupcake first!!

I've never commented here but I had to for this recipe. I had the day off and decided what the heck, I'll make these and if it's a bust, whatever. My husband (not at all a sweets guy) devoured this. As did I (am I a sweets gal). You can't taste all the hippy dippy ingredients :) Really fantastic. I doubled the cupcake and glaze recipe but I found that there was more than enough glaze... I didn't need to double it.

OH MY, I made these cupcakes last night, exactly as the recipe called for, which I almost never do--and they were amazing! They fooled everyone, and were a huge hit! Admittedly, I did not make the glaze (I knew I'd never get away with that in my all-baker group) so I just made my own (still vegan) but the cupcakes themselves were absolutely like regular. The only difference I would maybe comment on, is that in using the maple syrup, you lose some of the sharp sweetness of sugar... which, if you love sweet cakes, you might long for. I actually really like my cake on the sweet side, but my family not so much, so they really liked the mellow chocolate flavor. SO good. Will make again for sure, but next time I might add a little coffee to the mix to make the flavor a bit more complex.

I lov marshmallows and pie

I wonder, is the cocoa powder necessary for these cupcakes? I'd like to make green cupcakes for St. Patrick's day, and I thought omitting the cocoa here would keep them green because of the avocado, but would this ruin the flavor? If so, is there anything I could use in place of the cocoa to keep its flavor in tact? Thanks in advance for anyone's help :)

Kind of expensive to make because of some specific ingredients but worth it for a non-compromised taste! I'm impressed and must say I will make them again.

These are literally the best cupcakes I've ever made

Thank you for this menu,I can't to take egg(eggless),I'd like to do some cake,cookies....Have some introduce for me please,special replace the egg. Thask you so much

@sivalee If you look for vegan recipes, they never contain egg, since vegan diet uses nothing at all from animals. There are recipes for all kinds of wonderful egg-free things! :)

Avocado chocolate

Hi, I was wondering if this recipe translates well if I use the batter for a cake instead of cupcakes? I understand the baking time will probably have to be adjusted.