Glazed Chocolate-Avocado Cupcakes

Ingredients:

Cupcakes:

• 1-1/2 C flour
• 3/4 C unsweetened cocoa powder
• 1 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 avocado, pitted and peeled
• 1 C pure maple syrup
• 3/4 C plain soy milk
• 1/3 C canola oil
• 2 tsp vanilla

Glaze:

• 1/4 block soft silken tofu, drained and patted dry
• 3 Tbs pure maple syrup
• 1/2 tsp vanilla
• 4 oz semisweet chocolate chips, melted

Directions:

1. To make the cupcakes, preheat oven to 350. Line a 12-cup muffin pan with paper liners. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt. Puree the avocado in a food processor until smooth. Add the maple syrup, almond milk, oil, and vanilla; blend until creamy. Whisk into flour mixture.
2. Spoon the mixture evenly into the muffin cups.
3. Bake for 25 minutes.
4. To make the glaze, blend the tofu, maple syrup, vanilla, and salt in the food processor. Add the melted chocolate and blend thoroughly.
5. Transfer to a bowl.
6. Dip the tops of the cupcakes into the glaze, pulling up straight to form peaks. Enjoy!

Source: Epicurean Vegan

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