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Vegetarian Times Issue: September 1, 2008 p.85
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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.
To make Glaze:
3. 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.
Member Rating:
Makes 12 Cupcakes
CUPCAKES
GLAZE
Per :
| Calories | 287 |
| Protein | 4g |
| Total Fat | 12.5g |
| Saturated Fat | 3g |
| Carbs | 44g |
| Cholesterol | 0mg |
| Sodium | 304mg |
| Fiber | 4g |
| Sugar | 24g |
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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?
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 !!
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.
Amazing!! No one could tell that they were not standard cupcakes!!
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.