Ready for a chocolate cupcake that’s secretly healthy-ish and unbelievably delicious? Meet your new obsession! We’re swapping out eggs and a ton of oil for nature’s butter: the avocado. This magical ingredient creates a rich, fudgy, and super moist crumb that will have everyone asking for the recipe. Topped with a luscious and silky chocolate tofu glaze, these cupcakes are pure plant-based perfection.
Ingredients
• For the Cupcakes (Yields 12)
• 1 ½ cups / 180g all-purpose flour
• ¾ cup / 75g unsweetened cocoa powder
• 1 tsp baking powder
• ¾ tsp baking soda
• ¾ tsp salt
• 1 medium ripe avocado, pitted and peeled
• 1 cup / 240ml pure maple syrup
• ¾ cup / 180ml plain soymilk
• ⅓ cup / 80ml canola oil
• 2 tsp vanilla extract
• For the Silky Chocolate Glaze
• ¼ block / 100g soft silken tofu (from a 14-oz container), drained and patted dry
• 3 Tbs / 45ml pure maple syrup
• ½ tsp vanilla extract
• ⅛ tsp salt
• 4 oz / 113g semisweet vegan chocolate, melted
Instructions
1. Prepare your station: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. Mix the dry : In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Blend the wet : In a food processor or high-speed blender, purée the avocado until completely smooth. Add the maple syrup, soymilk, canola oil, and vanilla extract, and blend again until the mixture is smooth and creamy.
4. Combine and create the batter: Pour the wet avocado mixture into the bowl with the dry . Whisk gently just until no dry streaks remain. Be careful not to overmix.
5. Bake to perfection: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cupcakes cool completely on a wire rack.
6. Start the glaze: While the cupcakes cool, add the drained tofu, maple syrup, vanilla, and salt to a clean food processor. Blend until perfectly smooth.
7. Finish the glaze: Add the melted vegan chocolate to the tofu mixture and blend one last time until the glaze is smooth, glossy, and fully combined.
8. Garnish and serve: Once the cupcakes are completely cool, dip the top of each cupcake into the chocolate glaze. Pull it straight up to create a beautiful peak. Enjoy!
Nutritional Information
• Nutrition Information
• Per cupcake
• Calories: 287
• Protein: 5 g
• Total Fat: 12.5 g
• Saturated Fat: 3 g
• Carbohydrates: 44 g
• Cholesterol: 0 mg
• Sodium: 304 mg
• Fiber: 4 g
• Sugar: 24 g
Pro Tips
• for Perfect Cupcakes
• Use a very ripe avocado for the smoothest, creamiest batter with no lumps.
• Do not overmix the batter once you combine the wet and dry . Mix just until combined to ensure a tender, fluffy crumb.
• Ensure cupcakes are 100% cool before glazing. A warm cupcake will cause the glaze to melt and slide right off.
• The quality of your vegan chocolate makes a huge difference in the glaze. Use a brand you love the taste of on its own.
FAQ
Q: Will these vegetarian cupcakes taste like avocado
A: No, you won’t taste the avocado at all! The ripe avocado provides incredible moisture, richness, and a fudgy texture, acting as a healthy fat substitute. Its mild flavor is completely masked by the deep, rich flavor of the unsweetened cocoa powder.
Q: Is there a soy-free option for this recipe
A: Yes, you can easily make this recipe soy-free. For the cupcakes, simply swap the soymilk for any other plant-based milk like almond, oat, or coconut milk. For the glaze, you can create a different frosting, such as a simple vegan chocolate ganache or a cashew-based cream frosting, as the tofu is essential for that specific glaze recipe.
Q: Can I use a different sweetener instead of maple syrup
A: You can substitute maple syrup with another liquid sweetener like agave nectar in a 1:1 ratio. Using a granulated sugar like coconut sugar may alter the wet-to-dry ingredient ratio and could result in a slightly different texture, so a liquid sweetener is recommended for best results.
Q: How should I store these cupcakes with tofu glaze
A: Because the glaze is made with silken tofu, these cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4 days. For the best texture, allow them to sit at room temperature for about 15-20 minutes before enjoying.
