Glazed Chocolate-Avocado Cupcakes

The recipe Glazed Chocolate-Avocado Cupcakes is ready in about 45 minutes and is definitely a spectacular dairy free option for lovers of American food. For $1.37 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 12. This side dish has 301 calories, 4g of protein, and 13g of fat per serving. This recipe from Vegetarian Times requires vanillan extract, semisweet chocolate, unsweetened cocoa powder, and canolan oil. 2514 people were glad they tried this recipe. With a spoonacular score of 55%, this dish is solid. Try Moist Chocolate-glazed Cupcakes, Glazed Dark Chocolate Cupcakes, and Chocolate Avocado Cupcakes for similar recipes.

Servings: 12

 

Ingredients:

1 avocado, pitted and peeled

1 tsp. baking powder

¾ tsp. baking soda

1/3 cup canola oil

1 ½ cups all-purpose flour

1 cup pure maple syrup

3 Tbs. pure maple syrup

⅛ tsp. salt

¾ tsp. salt

4 oz. semisweet vegan chocolate, melted

¼ block soft silken tofu (from 14-oz. container), drained and patted dry

¾ cup plain soymilk

¾ cup unsweetened cocoa powder

½ tsp. vanilla extract

2 tsp. vanilla extract

Equipment:

muffin tray

oven

food processor

whisk

bowl

muffin liners

toothpicks

Cooking instruction summary:

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.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.

 

Step by step:

To make Cupcakes

1. Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.

2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in food processor until smooth.

3. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy.

4. Whisk avocado mixture into flour mixture.

5. Spoon batter into prepared cupcake cups.

6. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.

7. To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth.

8. Add chocolate to tofu mixture and blend until smooth.

9. Transfer to bowl. Dip tops of Cupcakes into Glaze, pulling straight up from Glaze to form peaks.


Nutrition Information:

Quickview
301k Calories
4g Protein
13g Total Fat
43g Carbs
6% Health Score
Limit These
Calories
301k
15%

Fat
13g
21%

  Saturated Fat
3g
21%

Carbohydrates
43g
15%

  Sugar
23g
26%

Cholesterol
0.57mg
0%

Sodium
262mg
11%

Alcohol
0.3g
2%

Caffeine
20mg
7%

Get Enough Of These
Protein
4g
8%

Manganese
1mg
60%

Vitamin B2
0.55mg
32%

Copper
0.39mg
20%

Fiber
4g
17%

Magnesium
58mg
15%

Iron
2mg
13%

Vitamin E
1mg
13%

Folate
48µg
12%

Phosphorus
118mg
12%

Vitamin B1
0.17mg
11%

Potassium
369mg
11%

Selenium
7µg
10%

Vitamin B3
1mg
10%

Calcium
90mg
9%

Vitamin K
8µg
8%

Zinc
1mg
7%

Vitamin B6
0.09mg
5%

Vitamin B5
0.34mg
3%

Vitamin C
2mg
3%

Vitamin B12
0.18µg
3%

Vitamin A
87IU
2%

Vitamin D
0.18µg
1%

covered percent of daily need
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