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Chocolate Chiffon Mousse Cupcakes Recipe

Ingredients

How to make it

  • 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.
  • Cupcakes:
  • Preheat oven to 350ยบ 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 mins with a whisk.
  • Fill cupcake liners 3/4 full and bake 18-20 mins until toothpick inserted into center of the cupcake comes out clean.
  • Fill a pastry bag with the chocolate mousse. Pipe onto cooled cupcakes.

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