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Vegan Chocolate Cupcakes

These vegan cupcakes are to die for!

Course Dessert
Cuisine American
Prep 30 minutes
Cook 25 minutes
Total 1 hour
Servings 12 cupcakes
Calories 293 kcal
Author Michelle

Ingredients

For the Cupcakes:

  • 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
US Customary - Metric

Directions

  1. 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. 2. Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.
  3. 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.
Nutrition Facts
Vegan Chocolate Cupcakes
Amount Per Serving
Calories 293 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Sodium 264mg11%
Potassium 300mg9%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 23g26%
Protein 4g8%
Vitamin A 25IU1%
Vitamin C 1.7mg2%
Calcium 94mg9%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.