Chocolate Cupcakes To Live For
No need to die for these cupcakes! Made using gluten-free flour, raw cacao, avocado, and sweetened with pure maple syrup instead of refined sugar, you can feel good about satisfying that sweet craving. Although drinking green smoothies almost daily has put a major dent in my sweet cravings, I still love a satisfying chocolate treat now and then. My son is a big fan, too.
So was one of his little friends, which made mom excited because getting veggies into this little guy is often a challenge.
1 1/2 cups gluten-free flour 3/4 cup raw cacao powder 1 tsp. baking powder 1/2 tsp. baking soda 3/4 tsp. salt 1 ripe avocado, peeled and pitted 1 cup pure maple syrup 3/4 cup non-dairy milk 1/3 cup canola oil 2 tsp. vanilla extract 1/2 cup dairy-free chocolate chips, melted
Preheat oven to 350F. Line 12-cup muffin pan with liners, OR 24-cup mini-muffin pan. Whisk together flour, cacao, baking powder, baking soda, and salt in a bowl. Puree avocado, maple syrup, non-dairy milk, oil, vanilla, chocolate and blend until creamy. Stir into flour mixture. Spoon batter into prepared baking cups. Bake large muffins for about 25 minutes; mini-muffins for about 15 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool. Note: These taste great without frosting, but if choosing to frost, chips in cupcakes unnecessary.
1/4 block silken tofu, drained and patted dry 3 tbs. pure maple syrup 1/2 tsp. vanilla extract 1/8 tsp. salt 4 oz. dark vegan chocolate chips, melted
Blend tofu, syrup, vanilla, and salt in food processor till smooth. Add chocolate to mixture and blend until smooth again. Transfer to bowl. Dip tops of cupcakes into frosting.
This recipe a variation of one printed in the Vegetarian Times.