Vegan Chocolate Cupcakes
23 comments » 
Today’s guest post comes from my wonderful sister, Lauren! Lauren is an Entertainment Producer and Graphic Designer, and she maintains a blog with all of her current design projects at LiLoLa Designs. You can follow Lauren on Twitter @LiLoLaDesigns and become a fan on Facebook.
Recipe and text from Lauren. Photos from yours truly.
When my sister asked me to be a guest blogger this week, I was SO EXCITED! I normally just eat everything she makes, and I’d rather be out of the kitchen than doing something in it. Being a designer, I love to create things. Logos, invitations, paintings, etc. Baking is not always on the top of my list, so finding a healthy, easy recipe is important to me. I adapted a plant-based diet over a year ago and this has been one of my favorite dessert recipes. It’s always a hit and is a great recipe to add to any collection of ‘vegan desserts’. It’s a couple of easy steps, and a great one to try with your kids!
These are Glazed Chocolate Avocado Cupcakes. NOW, I’m sure some of you just made an ‘avocado what??’ face at that title, but I ASSURE you that if you give these a chance, you will fall in love with them. Avocados are used as an egg replacement, and keep the cupcakes moist and tasty! The original recipe calls for soy milk, but I substituted almond milk, and any nut or rice milk will work here. This is a great recipe as well for people with egg allergies. I hope you enjoy them!
Vegan Chocolate Cupcakes
Yield: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Ingredients:
For the Cupcakes:
1½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 avocado, pitted and peeled
1 cup pure maple syrup
¾ cup plain almond milk
1/3 cup canola oil
2 teaspoons vanilla extractFor the Glaze:
¼ block soft silken tofu (from 14-ounce container), drained and patted dry
3 tablespoons pure maple syrup
½ teaspoon vanilla extract
1/8 teaspoon salt
4 ounces semisweet vegan chocolate, meltedDirections:
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, almond milk, 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 the 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.
(Recipe adapted from Vegetarian Times)
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These look amazing! Thanks for sharing.
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So I am not a vegan but I think I will try this recipe to see if it tastes. I am not a fan of bean curd. But I will try it. Bravo girl bravo
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What a great post! I’ve never baked vegan cupcakes before but they look delicious and healthy too. Love the addition of the avocado as well!
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I love vegan chocolate anything cakes, they are usually much moister than regular chocolate cakes. I’ve never tried one with avocado though, that’s definitely on my list now
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That glaze looks so good, I must try it!
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Beautiful cuppy cakes! LOVE that they’re vegan
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I love making vegan food and use avocado in tons of recipes b/c it’s dense, fatty, thick, and is perfect for so many things. Cocoa powder, agave, avo = raw vegan chocolate mousse in my house
I love this cupcake recipe. I am all over it!
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awesome recipe Lauren! thanks!
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I have been experimenting more with vegan baking lately, and these look right up my alley! Can’t wait to try them!
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Thanks for hosting your sister who can now add *wonderful baker* to her resume!
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Avacado? Hmm, i think i just have to try these, they look fabulous! Nice work!
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do you taste the maple syrup in these?
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Lauren on March 30th, 2011 at 2:46 pm
Hi Megan,
You actually do not taste the maple syrup in the cupcakes. Maple Syrup is used in place of white sugar in a lot of vegan recipes, including this one. Chocolate is all you taste!
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thank you thank you thank you for posting a vegan recipe! Vegans love their sweet treats too, and these look absolutely amazing!!
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How about that….avocado! I am totally taking this idea! Have you ever tried maple syrup extract? That might give it even more kick, just a thought. Added you to my blog roll recently so keep it up.
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I’ve heard of making avocado ice cream before, so it makes sense that it’s the perfect ingredient for some vegan baking… These cupcakes look great!
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Mmmm, may have to try these. I made a fabulous chocolate pudding with avocado and cocoa and maple syrup just this month. Even better as a mousse with whipped cream folded in, so I’m sure these little cakes will be great. In fact, since we’re allergic to soy, I’d try that mousse as the frosting for these lovely little cakes if I actually needed it to be vegan.
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I’ve been eating a vegan diet since January and I’m glad to see some more vegan baking recipes! Thanks!
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How big the avocado needs to be? About 1/2 cup, 1 cup? We have a large range of sizes in here. Thanks!!
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Michelle on April 2nd, 2011 at 11:44 am
Hi Susana, Most avocados are about the same size here, so if you have a large range of sizes I guess I would advise you to use a medium-sized one.
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Looking for ideas for vegan friends coming over for dinner tomorrow night. Just found my answer for dessert; thank you!
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Fascinating! This will be a perfect treat for the kids after the bible study. They will surely like this even the older ones. LOL.
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I made these and posted about it on my blog! I linked back to you, of course. I used to be vegan when I was 12, and I still have a soft spot for vegan stuff.
Read about my cupcake experience here:
https://suchatreat.wordpress.com/2011/07/20/veganchococuppies/
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