Oops, more chocolate, great for Valentines day!

Glazed Chocolate-Avocado Cupcakes     

  

I doubled this one!

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.

Member Rating: 

ingredient list

Makes 12 Cupcakes

Cupcakes

• 1½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp. alluminum free baking powder
• ¾ tsp. baking soda
• ¾ tsp. sea salt
• 1 avocado, pitted and peeled
• 1 cup pure maple syrup
• ¾ cup plain rice milk
• ¹⁄3 cup coconut 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
Sodium	304mg
Fiber	4g
Sugar	24g