nutritional information

Per Cupcake:

  • Calories: 287
  • Protein: 4 g
  • Total Fat: 12.5 g
  • Saturated Fat: 3 g
  • Carbohydrates: 44 g
  • Cholesterol: 0 mg
  • Sodium: 304 mg
  • Fiber: 4 g
  • Sugar: 24 g
Vegan

Glazed Chocolate-Avocado Cupcakes

Glazed Chocolate-Avocado Cupcakes

Makes 12 cupcakes

Avocado replaces the eggs and most of the oil in a rich, chocolatey batter that turns out supermoist baked goodies.
Cupcakes
  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • 1 avocado, pitted and peeled
  • 1 cup pure maple syrup
  • ¾ cup plain soymilk
  • ⅓ cup canola oil
  • 2 tsp. vanilla extract
Glaze
  • ¼ block soft silken tofu (from 14-oz. container), drained and patted dry
  • 3 Tbs. pure maple syrup
  • ½ tsp. vanilla extract
  • ⅛ tsp. salt
  • 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.

September 2008 p.85

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comments

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 - 2013-10-18 06:04:38

These are literally the best cupcakes I've ever made

Justice Montarlo - 2013-05-31 02:38:54

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.

Michelle - 2013-05-25 22:35:46

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 :)

Jessi - 2013-02-23 02:00:51

I lov marshmallows and pie

Unicorn sparkle - 2013-02-07 22:17:42

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.

Jennifer - 2013-02-04 05:25:27

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.

Bethany Shondark Mandel - 2012-12-27 20:54:41

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!!

Andrea - 2012-10-21 23:54:02

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

Jamie - 2012-01-12 13:45:40

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 !!

Robin LeMare - 2011-10-02 12:55:05

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!

Nikki - 2011-09-28 12:39:02

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

Rossp - 2011-09-07 00:30:45

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

Skye - 2011-07-11 16:59:05

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!

Beth B. - 2011-04-28 22:17:59

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!

Carrie P. - 2011-03-07 11:35:44