So before you judge the avocado, you have to give them a try! Avocado replaces the egg and most of the oil creating a rich, chocolaty batter. These are as healthy as you can get for cupcakes and they taste great, no one will ever know!
Makes 12
CUPCAKES:
1 1/2 cups flour
3/4 cup cocoa powder
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 avocado, pitted and peeled
1 cup maple syrup
3/4 cup soymilk
1/3 cup canola oil
2 tsp vanilla extract
GLAZE:
1/4 block soft silken tofu, drained and patted dry
3 tbs pure maple syrup
1/2 tsp vanilla extract
1/8 tsp salt
4 oz semisweet chocolate chips, melted
1. Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Puree avocado in a 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 cupcakes cups. Bake 25 mins, or until toothpick inserted comes out clean. Cool completely.
3. For the glaze, Blend tofu, maple syrup, vanilla, and salt in a food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of cupcakes into Glaze and make them pretty with spatula.
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