Glazed Chocolate-Avocado Cupcakes

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Washington Post


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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

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

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