Another winner in the vegan cupcake category. :) These aren't too much different from the other vegan chocolate cupcakes I've made (I really do need to branch out and try other flavours of vegan cupcake) but they have an ingredient that makes them pretty special - AVOCADO!
Yes, my favourite fruit stars in these hunks of chocolately love.
The avocado works as a great substitute for the egg and most of the oil/butter. Since I knew we wouldn't be eating them all at the same time, I skipped a glaze or icing but I'll put a link at the bottom to the original recipe that includes a glaze idea. In the meantime, I'll be working on coming up with a vegan-approved topping that doesn't involve tofu...
Will have to try these again soon using applesauce in place of the oil and adding some semi-sweet chocolate chips (with the tofu-free glaze, of course!) :)
Makes 12 cupcakes
1 1/2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. aluminium-free baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 avocado, pitted and peeled (i.e.: scooped out of the shell)
1 cup pure maple syrup
3/4 cup plain non-dairy milk
1/3 cup canola oil
2 tsp. vanilla extract
12 unbleached muffin tin liners
1. Preheat oven to 350 F and line cupcake pan with liners.
Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a large mixing bowl. Use a whisk to combine them.
2. Puree the avocado in a food processor or blender until smooth. Add the maple syrup, milk, oil, and vanilla extract and continue to blend until the mixture is creamy. Use the whisk to combine this concoction with the dry ingredients.
3. Spoon the batter into the prepared cupcake pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool and then decorate if desired.
Here's a link to the original recipe "Glazed Chocolate-Avocado Cupcakes" from the September 2008 issue of Vegetarian Times. You can find the glaze recipe there.