Why is this the best chocolate cupcake? Because it contains NO GUILT. It is good for you and oh, so yummy. Go ahead… you can eat another one!
Avocado is an important ingredient in this recipe. It gives the cupcake moisture. The avocado is considered one of the world’s healthiest fruit, because of it contains nutrients such as vitamin K, dietary fiber, potassium, folic acid, vitamin B6 and vitamin C. Avocados also contain oleic acid, a monounsaturated fat that may help lower cholesterol and has been shown to prevent breast cancer in numerous studies.
Ingredients
Cupcakes:
1½ cup all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 avocado, pitted and peeled and chopped
¾ cup plain soymilk
1¼ cup maple syrup
⅓ cup canola oil
2 teaspoons vanilla extract
Chocolate Topping:
4 oz. extra-firm silken tofu, patted dry (we use the boxed Mori-Nu brand that isn’t refrigerated bought at Whole Foods or Mom’s Organic Market)
3 tablespoons maple syrup
½ teaspoon vanilla extract
⅛ teaspoon salt
8 oz. grain-sweetened chocolate chips (we use the Sunspire brand bought at Whole Foods or Mom’s Organic Market), melted
Directions
1. Preheat your oven to 350° F and line 12-cup muffin pan with paper liners.
2. Start the cupcakes by whisking together flour, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl.
3. Place avocado and the soymilk in food processor and pulse until smooth.
4. Add maple syrup, oil and vanilla into the avocado mixture and blend well.
5. Combine the avocado mixture into the flour ingredients and whisk together.
6. Divide the batter into the 12 cupcake cups and bake for 20 minutes or until the center of the cupcakes are baked enough to show only a few crumbs after a toothpick is inserted.
7. While the cupcakes are cooling start making the chocolate topping by mixing the tofu, maple syrup, vanilla and salt in a food processor.
8. Add the melted chocolate into the tofu ingredients and blend well until smooth.
9. Place the chocolate topping on the cupcakes and enjoy!
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Tagged: Chocolate, cupcake, Dairy-free, Dessert, food, Healthy, kid-friendly, Macrobiotic, melting chocolate chips, No dairy, No sugar, Sugar-free, Tofu, tofu ingredient, vegan
This venture grew out of necessity after I fell in love and married a wonderful man, who happened to be Macrobiotic. I wanted to continue to eat yummy food but now had the knowledge of how unhealthy most sweets can be. I realized I was going to need to be creative to make my taste buds and my husband happy. 
With an ever-growing love of cooking, as inspired by my Macrobiotic-influenced home, I strive to produce healthy food without the sacrifice of taste. My appreciation for pure, organic foods is reflected in my creations, along with my high standards and motivation. In times of need to balance the stress of high school, cooking serves as a quick relief, as it is truly what I love. 
Seriously, this is AMAZING! I still cannot believe there was an AVOCADO in this cupcake. If you like rich chocolate cakes, this is for you! It’s not just fantastic for a ‘healthy’ dessert, it’s just plain FANTASTIC!!! Try it…i can’t wait to! Don’t know why I’d ever make any other kind of chocolate cupcake! Frosting was insane too! I really am in disbelief! BRAVO!
Wow! Thanks for the wonderful praise Julie!
I finally got around to making these cupcakes. They are delicious. So easy to make. I have to admit, I was skeptical while preparing, but as soon as I tasted the batter, I knew they were going to be great. The real test was my daughter and she loved them. Also, a friend and her daughter happen to stop by right after I made them so I gave her a couple to take home and her 12 year old is a VERY picky eater. Before she was out of my driveway, she came back for more!! Next, I’m going to make the pumpkin bread!!
This is such a great ringing endorsement! If a 12 year old picky eater loves them, enough said! Thanks so much for your comment! Let us know how the pumpkin bread turns out!