Chocolate Chiffon Mousse Cupcakes from VegNews Magazine Vegan Recipe

For Chocolate Mousse:

Crumble the tofu into a blender. Add the soymilk, agave or maple syrup and vanilla. Puree until completely smooth and set aside.

In a double boiler, melt the chocolate chips. If you don't have a double boiler, fill a small saucepan with water (half full), place on stove, and set a small saute pan on top. Fill the saute pan with chocolate chips and bring the water to a boil, using a rubber spatula to stir the chocolate as it melts. Once the chocolate has melted, remove from heat and let cool for 5 minutes, stirring occasionally.

Add the chocolate to the tofu and blend until combined, using the spatula to scrape down the sides of the blender. Transfer the mousse to an airtight container or bowl covered in plastic wrap. Let chill for one hour.

For cupcakes:

Preheat oven to 350º and line cupcake tin with paper liners. In a large bowl, whisk together soymilk and vinegar and set aside.

In a seperate bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugar, oil and extracts to soymilk mixture and beat until foamy. Add dry ingredients to the soymilk mixture in two batches and mix until smooth, about 1 minute with a hand mixer or 2 minutes with a whisk.

Fill cupcake liners 3/4 full and bake 18-20 minutes until toothpick inserted in center comes out clean.

Fill a pastry bag with the chocolate mousse. Pipe onto cooled cupcakes. "Pile it on like soft serve ice cream. These cupcakes are really slammin'!" (quoted from the paragraph before the beginning of the recipe)