Name: Fabulous Chocolate Cupcakes With Mousse Frosting
Prep time: 10 min
Cook time: 30 min
Ingredients: 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; 1 12.3 ounce box of silken tofu, firm or extra firm; 2 Tbsp cacao powder; ½ tsp vanilla; ½ cup date paste

By Evelisse Capó, PharmD, DipACLM

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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!

Prep: 10 mins Cook: 30 mins Yield: 24 mini cupcakes

Nut Free

Ingredients

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

Instructions

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