Mix & Match Vegan Cupcakes: Chocolate Chocolate Mousse
- October 2016
- Recipes
Chocolate vegan cupcakes with healthy (yes, I say!) chocolate mousse on top! You can always eat the mousse straight, or eat the cupcakes plain, it’s up to you 🙂
This is the first of a vegan cupcake series with delicious and non-cringeful (no powdered sugar or shortening in any of these!) frostings. You can make any cupcakes with any frostings, so stay tuned for the next flavors….
Chocolate Cupcakes
1 cup plain unsweetened soy milk (or almond milk)
2 tsp apple cider vinegar (or white vinegar)
1/2 cup coconut palm sugar (or any kind of dry sweetener you like)
1/3 cup vegetable oil (I like safflower best, canola second best)
1 1/2 tsp vanilla extract
1 cup organic unbleached flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350 F, put paper or reusable silicone liners
Mix together the soymilk and vinegar, let curdle for a few minutes. Add the sugar, oil and vanilla to the curdled soymilk and whisk until foamy. Sift together all the dry ingredients, and add gradually to the wet ones (don’t dump it in all at once, because the cupcakes will be heavy). Stir until there are no big lumps left, but it’s ok if there are some small ones.
Pour batter into the liners or muffin tin about 3/4 of the way full, bake 18-20 minutes (check that a toothpick comes out clean). Put cupcakes on a wire rack after about 5 minutes to cool all the way.
Vegan Chocolate Mousse Frosting
1 12 oz box FIRM silken tofu (this is in the unrefrigerated section, often with the Asian food)
1 cup chocolate chips
3 T maple syrup
1 tsp vanilla
if you’re feeling wild, you can add a splash of Grand Marnier
Melt the chocolate chips in a double boiler (I just use a small saucepan floating in some water in a larger saucepan), and add a little water as you stir the melted chocolate.
Transfer the melted chocolate to a large mixing bowl, add the silken tofu, maple syrup and vanilla and blend with a stick blender. Cover and put in the fridge to firm up for several hours. (Or put into several small glass cups, cover them, and enjoy as mousse). When the mousse is cold, put it into a frosting bag with a large frosting tip and squeeze on top of the cupcakes: don’t be afraid to pile it high!
