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!


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Vegan Chocolate Cupcakes


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.

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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Vegetarian Times)

All images and text ©Brown Eyed Baker, LLC.