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:
covered percent of daily need
