Fabulous Chocolate Cupcakes With Mousse Frosting
On special occasions, even the most die-hard WFPB warriors like to indulge in a rich dessert. These fabulous chocolate cupcakes made with wholesome plant-based ingredients will satisfy your most devilish dessert cravings without taking a toll on your health or sending you straight into a sugar crash. You could even have two!
Nut Free
All of our recipes are oil free and vegan.
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 24 mini cupcakes
What You'll Need
CUPCAKE
2 flax eggs (see tips)
1 cup dates
1 cup water
⅓ cup cacao powder
1 ¼ cup cup oat flour
1 Tbsp baking powder
2 tsp baking soda
2 Tbsp applesauce
MOUSSE FROSTING
1 12.3 ounce box of silken tofu, firm or extra firm
2 Tbsp cacao powder
½ tsp vanilla
½ cup date paste
Earn your plant-based nutrition certificate
How to Make It
CUPCAKE
1 Preheat oven to 350 degrees F.
2 Make the flax eggs by whisking together the flax seeds with the water until well combined, then place in the fridge to set for 10 minutes.
3 In a blender, process together the dates and water until smooth.
4 In a bowl, mix the cacao powder, oat flour, baking powder, and baking soda until well combined.
5 Add the date/water paste, flax egg, and applesauce, and mix well.
6 Line a mini muffin pan with silicone liners.
7 Pour the batter evenly into the silicone cupcake molds.
8 Bake for 30 minutes, or until a toothpick comes out clean.
9 Let cool before frosting.
MOUSSE FROSTING
1 Blend tofu, cocoa powder, date paste and vanilla in a blender until well blended.
2 To thicken the mousse, chill before frosting.
Cooking Tips
2 flax eggs = (2 Tbsp ground flax seeds + 6 Tbsp water)
Decorate with raspberries or strawberries.
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