Glazed Chocolate-Avocado Cupcakes
Michelle deBock
ingredients
- Cupcakes
- 1 1/2 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 1 avocado, pitted and peeled
- 1 cup pure maple syrup
- 3/4 cup soymilk
- 1/3 cup canola oil
- 2 tsp. vanilla
- Glaze
- 1/4 block silken tofu, drained and patted dry
- 3 Tbs. pure maple syrup
- 1/2 tsp. vanilla
- 1/8 tsp. salt
- 4 oz. semisweet vegan chocolate, melted
directions
- 1
Preheat oven to 350°. Line 12 cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking soda, and salt in a bowl. Puree avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla; blend until creamy. Whisk avocado mixture into flour mixture.
- 2
Spoon batter into prepared cupcake papers. Bake 25 minutes, or until toothpick comes out with some crumbs attached. Cool
- 3
Glaze
- 4
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 to form glaze peeks.
notes
From Vegetarian Times
Source: Michelle
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