Glazed Chocolate-Avocado Cupcakes
Vegetarian Times Issue: September 1, 2008 p.85
Avocado replaces the eggs and most of the oil in a rich, chocolaty batter that turns out supermoist baked goodies.
Directions
1. To make Cupcakes: 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.
ingredient list
Makes 12 Cupcakes
Cupcakes
- 1½ 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
- ¹⁄3 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
- ¹⁄8 tsp. salt
- 4 oz. semisweet vegan chocolate, melted
Nutritional Information
Per :
| Calories |
287 |
| Protein |
4g |
| Total Fat |
12.5g |
| Saturated Fat |
3g |
| Carbs |
44g |
| Choelsterol |
0mg |
| Sodium |
304mg |
| Fiber |
4g |
| Sugar |
24g |
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Comments
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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?