THEME: Vegan Chocolate Cupcakes With Chocolate Mousse Topping
Jamie R
Recipe #309200 | 35 min | 15 min prep
By: Ms*Bindy
Jun 13, 2008
These are sooooo good! No exaggeration. The topping is light and
fluffy and not overly sweet, and you would never know that the
cupcakes were vegan. The recipe come from Vegan Cupcakes Take Over
the World. Once you taste these cupcakes, there will be no doubt that
these can take over the world! The mousse topping makes enough for
probably 2 dozen cupcakes, so go ahead and double the cupcake
recipe...they are sure to disappear in no time. Preparation time
doesn't include the 1 hour refrigeration time for the mousse.
12 cupcakes (change servings and units)
CUPCAKES
1 cup soymilk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
TOPPING
1 (12 1/3 ounce) package extra-firm silken tofu, drained
1/4 cup soymilk
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 (12 ounce) package semi-sweet chocolate chips
For cupcakes: Preheat oven to 350F and put your cupcakes liners in
your muffin pan.
Whisk together the soy milk and vinegar in a bowl, giving it a few
minutes to curdle before proceeding.
Add the sugar, oil, vanilla to the curdled soy milk and beat until a
little frothy.
In a separate bowl, mix the flour, cocoa powder, baking powder,
baking soda, and salt.
Add the dry ingredients to the wet in 2 batches, mixing until no
large lumps remain.
Fill the muffin liners about 3/4 fill. I use an ice cream scoop so
that they are sure to be uniform in size.
Bake 18-20 minutes or until toothpick inserted in center comes out
clean. Cool for about 10 minutes in the pan, and then remove from pan
and put on a cooling rack until completely cooled.
For the Mousse topping: Put the tofu, soy milk, maple syrup and
vanilla in a blender; puree until completely smooth.
Melt the chocolate, either in a double boiler or carefully in a
microwave. If you use a microwave, be careful so as to not burn the
chocolate. Let the melted chocolate cool for about 5 minutes.
Add the chocolate to the tofu in the blender and blend until combined.
Put the mousse into a covered container and chill for at least an hour.
When the cupcakes are completely cooled, use a large decorating tip
on a pastry bag, and put a mountain of mousse on each cupcake.