• 35minutes
  • 322calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsNatrium, Fluorine, Silicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup soymilk

  2. 1 teaspoon apple cider vinegar

  3. 3/4 cup granulated sugar

  4. 1/3 cup canola oil

  5. 1 1/2 teaspoons vanilla extract

  6. 1 cup all-purpose flour

  7. 1/3 cup cocoa powder

  8. 3/4 teaspoon baking soda

  9. 1/2 teaspoon baking powder

  10. 1/4 teaspoon salt

  11. 1 (12 1/3 ounce) package extra-firm silken tofu , drained

  12. 1/4 cup soymilk

  13. 2 tablespoons maple syrup

  14. 1 teaspoon vanilla extract

  15. 1 (12 ounce) package semi-sweet chocolate chips

Instructions Jump to Ingredients ↑

  1. For cupcakes: Preheat oven to 350F and put your cupcakes liners in your muffin pan.

  2. Whisk together the soy milk and vinegar in a bowl, giving it a few minutes to curdle before proceeding.

  3. Add the sugar, oil, vanilla to the curdled soy milk and beat until a little frothy.

  4. In a separate bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.

  5. Add the dry ingredients to the wet in 2 batches, mixing until no large lumps remain.

  6. Fill the muffin liners about 3/4 fill. I use an ice cream scoop so that they are sure to be uniform in size.

  7. 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.

  8. For the Mousse topping: Put the tofu, soy milk, maple syrup and vanilla in a blender; puree until completely smooth.

  9. 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.

  10. Add the chocolate to the tofu in the blender and blend until combined.

  11. Put the mousse into a covered container and chill for at least an hour.

  12. When the cupcakes are completely cooled, use a large decorating tip on a pastry bag, and put a mountain of mousse on each cupcake.


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