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The Washington Post

Glazed Chocolate-Avocado Cupcakes

Glazed Chocolate-Avocado Cupcakes 9.000
Flour Girl Apr 23, 2009

Avocado lends a luscious texture to these cupcakes.


Servings: 9 cupcakes
Ingredients
  • For the cupcakes
  • 1 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • Flesh of 1 ripe avocado
  • 1 cup maple syrup
  • 3/4 cup plain soy milk (may substitute regular milk for non-vegan cupcakes)
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract
  • For the glaze
  • 3 1/2 ounces soft silken tofu (one-fourth of a 14-ounce container), drained and patted dry
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 ounces 60-percent (bittersweet) chocolate, melted and slightly cooled

Directions

Preheat the oven to 350 degrees. Line 9 of the wells in a 12-well muffin tin with paper or silicone baking cups. Fill the remaining 3 wells halfway with tap water.

Whisk together the flour, cocoa powder, baking powder, baking soda and salt in mixing bowl.

Combine the avocado, maple syrup, soy milk, oil and vanilla extract in a blender. Puree for 1 minute, until smooth.

Add to the flour mixture and stir just until combined; be careful not to overmix, or the glutens will activate and the baked cupcakes will be rubbery.

Use an ice cream scoop to plop equal amounts of batter in the baking cups; they should be about two-thirds full. Bake for 25 minutes, or until a toothpick inserted into center comes out clean or with just a few crumbs attached. Transfer to a wire rack to cool.

For the glaze: Combine the tofu, maple syrup, vanilla extract and salt in the bowl of a food processor; process until smooth. Add the melted chocolate and pulse until well incorporated.

Transfer the glaze to a bowl; dip the tops of the cooled cupcakes into the glaze. If desired, pull straight up, to form peaks or swirls.


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Recipe Source

Adapted from the Vegetarian Times (September 2008).

Tested by Leigh Lambert.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per cupcake: 406


% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 377mg 16%

Total Carbohydrates: 60g 20%

Dietary Fiber: 5g 20%

Sugar: 34g

Protein: 7g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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