Not all cupcakes are created equal - trust me. This comes from a very picky cupcake eater that mostly forgoes any cake because I assume it will be too buttery, too sugary and just too dense. However, this doesn't mean I don't try those that people "claim" are the best and test out recipe after recipe for friends' birthdays. Which is exactly how I found cupcake heaven.
There's a little secret with this recipe that I will save until the end because if I start with that news I know most of you won't try this recipe. But trust me if you're a chocolate lover and are looking for a moist airy and delicious cupcake this one is the best I've found. I know it's good when the birthday girl calls the next day to say she's craving one for breakfast.
I can't argue, who could resist one of these beauties???
And now the secret - these happen to be lovely little vegan cupcakes, however they are spot on for any chocolate lover. The frosting uses tofu, which I was skeptical about at first, but it's actually the perfect answer to fluffy, chocolaty frosting that isn't too sweet. Thanks to
"Beantown Baker" for first posting!
Chocolate Cupcakes & Mousse Frosting - from Vegan Cupcakes Take Over the World
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
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Preheat oven to 350 and line muffin pan with cupcake liners.
- Whisk the soy milk and vinegar in a large bowl and set aside a few minutes to get good and curdled.
Add the sugar, oil, vanilla, and almond extract to the soy milk mixture and beat until foamy.
In a separate bowl, sift the flour, cocoa, baking powder, baking soda,
and salt. Add in two batches to wet ingredients and beat till no large
lumps remain.
- Pour into liners, filling three-quarters of the way.
- Bake 18-20 minutes until a toothpick inserted into
the center comes out clean.
Chocolate mousse
1 (12.3 oz) pkg extra-firm tofu, drained
1/4 cup plain soy milk
2 Tbsp agave syrup or pure maple syrup
1 tsp vanilla extract
1 (12 oz) pkg semisweet chocolate chips
1 very ripe banana
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Crumble tofu into blender. Add milk, agave, and vanilla. Puree until smooth.
-
Melt chocolate in double boiler. Allow to cool 5 minutes, stirring occasionally.
-
Add the chocolate to the blender and blend until combined. Be sure to scrape down the sides a couple times.
-
Transfer mousse to airtight container or a bowl covered with plastic wrap.
Chill for an hour (or longer).
I think the end product is so pretty - let's take one last look....ahh beautiful.
