Vegan Chocolate Cupcakes

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


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 extract

For 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, melted


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)


35 Responses to “Vegan Chocolate Cupcakes”

  1. Ruth on March 30, 2011 at 3:36 am

    These look amazing! Thanks for sharing.


  2. Rosie on March 30, 2011 at 3:49 am

    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


    • amy on March 21st, 2014 at 7:52 am

      I feel dumb, I’m not seeing bean curd in the recipe, is it in the cake?

      I also wonder if anyone else who is allergic to soy found anything to sub in for the tofu? I would be so grateful. I started baking vegan cupcakes years ago when i was looking for dairy-free recipes. So many were vegan – and yummy! I have not baked with avocado but absolutely think that will be fabulous! I am a texture girl & always lop off the top of an avocado and eat the insides with a spoon 🙂 So it’s not much of a stretch.
      Thank you for sharing this recipe, and if there is a soy-free option, it would make my day! (And it’s my bday tomorrow :))


  3. Happy When Not Hungry on March 30, 2011 at 6:17 am

    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!


  4. Helena on March 30, 2011 at 6:53 am

    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 🙂


  5. Lauren at Keep It Sweet on March 30, 2011 at 6:57 am

    That glaze looks so good, I must try it!


  6. Katrina on March 30, 2011 at 7:17 am

    Beautiful cuppy cakes! LOVE that they’re vegan 🙂


  7. Averie (LoveVeggiesAndYoga) on March 30, 2011 at 7:33 am

    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!


  8. Beth on March 30, 2011 at 9:01 am

    awesome recipe Lauren! thanks! 🙂


  9. Melissa on March 30, 2011 at 9:06 am

    I have been experimenting more with vegan baking lately, and these look right up my alley! Can’t wait to try them! 😀


  10. Paula on March 30, 2011 at 9:08 am

    Thanks for hosting your sister who can now add *wonderful baker* to her resume!


  11. Delishhh on March 30, 2011 at 11:14 am

    Avacado? Hmm, i think i just have to try these, they look fabulous! Nice work!


  12. Megan on March 30, 2011 at 1:12 pm

    do you taste the maple syrup in these?


    • 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!


  13. Kaitlyn on March 30, 2011 at 1:42 pm

    thank you thank you thank you for posting a vegan recipe! Vegans love their sweet treats too, and these look absolutely amazing!!


  14. Dave aka The Male Baker on March 30, 2011 at 2:33 pm

    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.


    • amy on March 21st, 2014 at 7:58 am

      I think adding extract would change the taste too much. The pure maple syrup isn’ t meant to be tasted in this recipe, just used instead of granulated sugar to make a sweet cake. “White” sugar, for anyone who doesn’t know, is often not vegan, so be sure if you are serving a dessert to a vegan friend, be sure all ingredients are absolutely not taken from any animal source 🙂


  15. Jen @ My Kitchen Addiction on March 30, 2011 at 3:39 pm

    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!


  16. hobby baker on March 30, 2011 at 4:34 pm

    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.


  17. Mackenzie@The Caramel Cookie on March 31, 2011 at 7:43 pm

    I’ve been eating a vegan diet since January and I’m glad to see some more vegan baking recipes! Thanks!


  18. Susana I. on April 1, 2011 at 10:12 pm

    How big the avocado needs to be? About 1/2 cup, 1 cup? We have a large range of sizes in here. Thanks!!


    • 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.


  19. Debi Shawcross on April 7, 2011 at 3:13 pm

    Looking for ideas for vegan friends coming over for dinner tomorrow night. Just found my answer for dessert; thank you!


  20. Rose Gold on April 10, 2011 at 3:20 am

    Fascinating! This will be a perfect treat for the kids after the bible study. They will surely like this even the older ones. LOL.


  21. Linda on July 20, 2011 at 11:26 pm

    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:


  22. Joelle on June 9, 2013 at 1:58 am

    I made these today and they are AMAZING. Super moist, melt in your mouth yum.
    I strained the wet mixture before adding the dry because my avocado had some stringy bits it it.


  23. Small Footprints on June 27, 2014 at 7:56 pm

    Oh these look luscious! I hope you’ll post more vegan recipes! Thanks so much for sharing!


  24. isha on July 1, 2014 at 7:17 am

    hi!! please post some more vegan cake recipes!! some different flavour than chocolate..really need will be a help!!..thanks!


  25. sara on April 27, 2015 at 7:14 pm

    sweetened or unsweetened milk?


    • Michelle on May 1st, 2015 at 10:19 pm



      • Sara on May 11th, 2015 at 8:13 pm

        mmmmmmmmmmmmm So dense and moist and delicious. I didn’t want to expense tofu so I skipped the icing and called them muffins! I was skeptical but mmm!


  26. Jessica on May 14, 2015 at 11:27 pm

    Can you use a replacement flour in this? like a gluten free flour? does the texture change in the cupcakes? or will they turn out even close to the same?
    My son has gluten, egg, dairy, nut and soy allergies. lol and so finding completely vegan gluten free recipes is difficult! i cant believe i didnt think of avocado before!! 🙂 genius!! so doing that next time!!


    • Michelle on May 20th, 2015 at 10:22 pm

      Hi Jessica, I asked my sister and neither of us have ever used a replacement flour in this recipe. If you do, please let me know how it turns out!


  27. Amelia on March 1, 2016 at 9:04 am

    I was thinking of making these – do you taste the avocado?


    • Michelle on March 2nd, 2016 at 2:03 pm

      Hi Amelia, No, not at all!


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