One of the recipes that immediately caught my eye was the mouth-watering chocolate cupcakes. I had some doubts about the inclusion of avocado, but I finally mustered up my courage and baked a batch. The results are in: these little cakes are delicious. The avocado keeps them moist for days and three separate taste testers fell in love! Read on for the link.
Click here to see the recipe on Vegetarian Times.
- I used agave nectar in the place of the maple syrup, as it is cheaper
- These cupcakes are rich and around 280 calories each
- If you want to use up extra tofu/chocolate chips, consider this recipe and adjust ratios as necessary
Disclosure notice: This cookbook was received as a personal gift. No compensation was accepted and the opinions are my own. Please verify any claims with the manufacturer, especially if you have any allergies or concerns.
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