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!
Prep: 10 mins
Cook: 30 mins
Yield: 24 mini cupcakes
Ingredients
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
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
- 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
Cooking Tips
- 1. 2 flax eggs = (2 Tbsp ground flax seeds + 6 Tbsp water)
- 2. Decorate with raspberries or strawberries.
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