SuperMoist Chocolate Avocado Cupcakes

These were a huge hit!!

NO artificial sweetener, refined sugar or dairy

(found this recipe in Healing Foods Cookbook magazine)

 

Ingredients



 

Cupcakes

1.5 cups flour

1/4 cup unsweetened cocoa powder (non-dutch process variety has more flavanoids)

1 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

1 avocado, pitted and peeled

1 cup pure maple syrup

3/4 cup plain soymilk or almond milk

1/3 cup canola oil

2 tsp. vanilla extract

 

Icing

1/4 block soft silken tofu (from 14 oz container), drained and patted dry

3 Tbs. pure maple syrup

1/2 tsp. vanilla extract

1/4 tsp. salt

4 oz. unsweetend chocolate, melted

 

1. Preheat oven to 350F. Line 12 cup cupcake pan.

2. Whisk flour, cocoa, baking powder, baking soda and salt in a bowl.

3. Puree avocado in food processor until smooth. Add maple syrup, milk, oil and vanilla. Blend until creamy. Whisk into flour mixture.

4. Spoon batter into cupcake cups. Bake 25 minutes or until toothpick inserted in centre comes out with some crumbs attached. Cool.

5. To make icing: Blend tofu, syrup, vanilla and salt in processor. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl and dip tops of cupcakes into icing. Pull straight up to form peaks.