Vegan Chocolate Cupcakes With Chocolate Mousse Topping Recette

Prepare for a flavor explosion! These unbelievably delicious vegan chocolate cupcakes boast a light and fluffy chocolate mousse topping that's surprisingly not overly sweet. You won't believe they're vegan! This recipe, adapted from "Vegan Cupcakes Take Over the World," is guaranteed to be a crowd-pleaser. The mousse topping makes enough for approximately 2 dozen cupcakes, so feel free to double the cupcake recipe. These cupcakes are so irresistible, they'll disappear in a flash! (Note: Refrigeration time for the mousse is 1 hour and is not included in the prep time.)

Préparation 45 min
Cuisson 35 min
Calories 322.6 kcal
Protéines 11g
Note Soyez le premier
Vegan Chocolate Cupcakes With Chocolate Mousse Topping 73

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Vegan Chocolate Cupcakes With Chocolate Mousse Topping

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Comment préparer Vegan Chocolate Cupcakes With Chocolate Mousse Topping

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together 1/4 cup soy milk and 1 tablespoon apple cider vinegar. Let stand for 5 minutes to curdle.
  3. Add 1 cup granulated sugar, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract to the curdled soy milk mixture. Beat with an electric mixer until light and frothy.
  4. In a separate large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Be careful not to overmix.
  6. Fill each cupcake liner about ¾ full using an ice cream scoop for even baking.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. For the mousse: Combine 1 (14-ounce) package silken tofu, drained; ½ cup soy milk; ¼ cup maple syrup; and 1 teaspoon vanilla extract in a blender.
  10. Blend until completely smooth and creamy.
  11. Melt 8 ounces of semi-sweet chocolate chips using a double boiler or microwave (be careful not to burn!). Let cool for 5 minutes.
  12. Add the melted chocolate to the blender and blend until well combined.
  13. Transfer the mousse to an airtight container and refrigerate for at least 1 hour to allow it to set.
  14. Once the cupcakes are completely cool, frost generously with the chocolate mousse using a piping bag or spatula.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

125g

Fat

29g

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Cupcakes Desserts Vegan Vegetarian Cakes Chocolate Dietary Cake Fillings And Frostings

Questions fréquentes

Combien de temps faut-il pour préparer Vegan Chocolate Cupcakes With Chocolate Mousse Topping ?

Vegan Chocolate Cupcakes With Chocolate Mousse Topping prend environ 80 minutes du début à la fin — environ 45 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Vegan Chocolate Cupcakes With Chocolate Mousse Topping ?

Vegan Chocolate Cupcakes With Chocolate Mousse Topping contient environ 322.6 calories par portion, avec environ 11 g de protéines, 14 g de glucides et 24 g de lipides.

De quels ingrédients ai-je besoin pour Vegan Chocolate Cupcakes With Chocolate Mousse Topping ?

Les principaux ingrédients de Vegan Chocolate Cupcakes With Chocolate Mousse Topping sont Soymilk, Apple Cider Vinegar, Granulated Sugar, Canola Oil, Vanilla Extract, All Purpose Flour. Consultez la liste complète avec les quantités ci-dessus.

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