Prepare your station: Preheat the oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners.
Mix the dry : In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Set aside.
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.
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.
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.
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.
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.
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!
Do not overmix the batter once you combine the wet and dry .
Mix just until combined to ensure a tender, fluffy crumb.
