Welcome, my chocolate-loving friends! Today, I am thrilled to share with you my recipe for Vegan Chocolate Cupcakes with Chocolate Mousse Topping. Before we dive into the details of this recipe, let me tell you why I’m so excited about it.
As someone who loves baking, I find joy in creating delightful treats that bring smiles to people’s faces. The problem is, many dessert recipes rely on dairy or animal products that are harmful to our health and the environment. For this reason, I decided to create a vegan recipe that satisfies our cravings without causing harm.
These Vegan Chocolate Cupcakes are not just any cupcakes – they are rich, moist, fluffy bites of pure heaven. And the best part? They are entirely dairy-free and refined sugar-free too! But don’t worry – just because these cupcakes are vegan doesn’t mean they lack flavor or texture.
Get ready to impress your guests with this ultimate chocolate treat. Whether you’re making them for a special occasion, a potluck or just for yourself (because why not?), these cupcakes will knock your socks off. So get your apron on and let’s bake some magic!
Why You’ll Love This Recipe
My dear food lovers, I must say that you’re in for an absolute treat with this recipe. Have you ever craved something rich, chocolatey, and indulgent without any animal products? Well, look no further because these vegan chocolate cupcakes with chocolate mousse topping are guaranteed to satisfy your sweet tooth cravings.
First and foremost, let’s talk about the flavor. The cupcakes themselves are moist, fluffy, and decadently chocolatey. The addition of cocoa powder makes for unparalleled richness and depth that will leave you craving another bite.
But it’s not just the cupcakes that make this recipe stand out; the chocolate mousse topping is the ultimate dessert dream come true. It’s creamy and thick while maintaining an airy lightness that makes you feel like you’re biting into a cloud of chocolate heaven.
And here’s a little secret: the mousse is made from extra-firm silken tofu! Not only does this ingredient add texture and creaminess to the frosting, but also it’s high in protein which makes it a guilt-free indulgence.
But wait, there’s more! This recipe is easy to follow and uses simple ingredients that you most likely already have in your pantry. Plus, it’s gluten-free and refined sugar-free so everyone can indulge without worrying about dietary restrictions or abstentions.
Skeptical about vegan desserts? I promise this recipe won’t disappoint. In fact, it might just convert you to the world of plant-based baking. Trust me; these vegan chocolate cupcakes with chocolate mousse topping are a must-try heavenly delight that is sure to become a household favorite.
Here are the ingredients you’ll need to make these Vegan Chocolate Cupcakes With Chocolate Mousse Topping:
For the Cupcakes:
- 1 cup of all-purpose flour
- 3/4 cup of granulated sugar
- 1/4 cup of cocoa powder
- 1 tsp of baking powder
- 1 tsp of baking soda
- Pinch of salt
- 3/4 cup of soymilk
- 1 tsp of apple cider vinegar
- 1/4 cup of canola oil
- Vanilla extract
For the Chocolate Mousse Topping:
- 12 oz of vegan chocolate chips or chopped dark chocolate
- 3 cups extra-firm silken tofu, drained
- 1/2 cup maple syrup
- Pinch of salt
- Vanilla extract
The Recipe How-To
Now, let’s get to the best part – actually making these delicious vegan chocolate cupcakes with chocolate mousse topping!
For the cupcakes:
- 1 and ½ cups of all-purpose flour
- 1/3 cup of cocoa powder
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- ¾ cup of granulated sugar
- ½ cup of canola oil
- 1 cup of soymilk
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of vanilla extract
For the chocolate mousse topping:
- 12 oz. extra-firm silken tofu
- 1/4 cup maple syrup
- dash of salt
- 1/2 tsp. vanilla extract
- 10 oz. vegan chocolate chips, melted
Make the Cupcakes
- Preheat oven to 350°F and line a standard muffin pan with paper liners.
- In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large mixing bowl, whisk together sugar and oil until well incorporated.
- Add soymilk, apple cider vinegar, and vanilla extract to the sugar and oil mixture and whisk well.
- Add the dry ingredients to the wet mixture in thirds, stirring until the mixture forms a smooth batter.
- Pour batter into lined muffin cups about two-thirds full.
- Bake cupcakes for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from oven and allow them to cool for about five minutes before removing them from the muffin pan.
Make the Chocolate Mousse Topping
- To make the chocolate mousse, combine all ingredients in blender or food processor and blend until everything is smooth and creamy.
- Pour mixture into a large mixing bowl or stand mixer bowl.
- Cover with plastic wrap and refrigerate for at least an hour to allow it to chill and set properly.
Decorate Your Cupcakes!
- Once your cupcakes have cooled completely, it’s time to add that delicious chocolate mousse frosting!
- Pipe or spread a generous amount of chocolate mousse frosting onto each cupcake.
- Top each one off with some vegan chocolate chips or shavings.
Now that you’ve finished making these delicious vegan chocolate cupcakes with chocolate mousse topping, it’s time to sit back and enjoy their fluffy goodness!
Substitutions and Variations
Oh boy, if there’s one thing I love about baking, it’s the endless possibilities for substitutions and variations. Don’t get me wrong, this vegan chocolate cupcake recipe is already pretty amazing, but if you’re feeling adventurous or need to accommodate certain dietary restrictions or preferences, here are some ideas:
– Gluten-free: Swap out the all-purpose flour for your favorite gluten-free blend. I’ve had success with Bob’s Red Mill 1-to-1 and King Arthur’s Measure for Measure blends.
– Refined sugar-free: Use coconut sugar, maple sugar or another alternative sweetener instead of granulated sugar.
– Oil-free: Omit the canola oil and use applesauce or mashed banana instead.
– Chocolate buttercream frosting: If you’re not a fan of mousse, try a classic buttercream instead. Beat together 1 cup of vegan butter (such as Earth Balance) with 3 cups of powdered sugar, 1/2 cup cocoa powder and a splash of vanilla extract. Add soymilk as needed to reach desired consistency.
– Whipped cream topping: For a lighter topping, whip up some coconut milk (the full-fat kind that comes in a can) with powdered sugar and vanilla extract until fluffy. Be sure to chill the can overnight before opening it so the cream separates from the liquid.
– Red velvet cupcakes: Add 2 tablespoons of red food coloring and 2 tablespoons of vinegar to the batter for that classic red hue and tangy flavor.
– Chocolate pudding filling: If you want to take these cupcakes to the next level, make a batch of vegan chocolate pudding and pipe it into the centers before frosting. Yum!
Remember, these are just suggestions–feel free to get creative and experiment with your own substitutions and variations. And don’t be afraid to share your results with us!
Serving and Pairing
You can serve these vegan chocolate cupcakes with chocolate mousse topping as a delightful dessert for any occasion. They taste fantastic served with a cold glass of almond milk or hot tea or coffee.
To add some excitement to your dessert selection, you can create a platter with a variety of toppings such as fresh berries, coconut whipped cream or some crushed nuts. This allows for a versatile dessert that can be customized to fit the preferences of each guest.
If you want to pair these cupcakes with a beverage, you might consider serving them with something that complements their rich chocolate taste. The ultimate pairing for chocolate desserts is red wine, which complements the fruity flavor notes in these cupcakes.
For those who prefer non-alcoholic beverages, try a cup of hot chocolate featuring dairy-free chocolate chips and topped with coconut milk whipped cream. You can also opt for herbal tea like mint or chamomile which adds subtle hints of flavor without overpowering the rich and moist texture of the cake.
Whether you’re serving them at home or at an event, these vegan cupcakes are sure to please any crowd. Their rich, fluffy and chocolaty goodness will make it hard to believe there are no animal products or refined sugars involved.
Make-Ahead, Storing and Reheating
What’s better than enjoying freshly baked vegan chocolate cupcakes with a decadent chocolate mousse topping? Having them on hand when you’re in the mood for something sweet but don’t have the time to bake. Luckily, this recipe is easily adapted to make-ahead, store, and reheat.
To make-ahead, simply bake the cupcakes and prepare the mousse in advance. Once cooled, store the cupcakes in an airtight container at room temperature for up to two days or freeze them for up to three months. The chocolate mousse can be stored in the refrigerator for up to two days.
When you’re ready to serve, let the cupcakes defrost (if frozen) or bring them to room temperature (if refrigerated) before adding the chocolate mousse topping. As for reheating, microwave each cupcake for 10-15 seconds, or until warmed through, and top with chocolate mousse.
For those looking to hold off on indulging in a dessert all at once, you can always enjoy one cupcake at a time! To store leftovers, tightly wrap each individual cupcake and store them in the freezer for up to three months. When ready to eat, simply thaw and enjoy!
Remember, food waste is never fun. By making these vegan chocolate cupcakes ahead of time and storing them properly, you not only get to enjoy your sweet treat whenever you want it but also help reduce food waste by utilizing every last bit of these delicious goodies while keeping their quality intact.
Tips for Perfect Results
Hey there, fellow bakers and dessert-lovers! As a passionate vegan chef, I’ve experimented with countless recipes and baking techniques over the years, and I’ve learned a few tips and tricks along the way to help you achieve perfect results every time. Keep these in mind as you make my vegan chocolate cupcakes with chocolate mousse topping, and you’ll be sure to impress your guests with moist, fluffy, and decadent treats that taste like they were baked by a professional pastry chef!
Firstly, make sure your cocoa powder is unsweetened and not dutch-processed. Dutch-processed cocoa powder has been treated with an alkali to reduce its acidity, but this can cause it to react differently in recipes compared to natural cocoa powder. Using natural cocoa powder will give your cupcakes a deep chocolate flavor and a richer color.
When measuring flour for the cupcakes, use the spoon-and-level method. This means spooning flour into your measuring cup until it’s overflowing and then using a flat edge (like the back of a knife) to scrape off any excess flour. Scooping flour directly with your measuring cup can lead to compacted flour which can result in dense, dry cupcakes.
Don’t overmix your cupcake batter – this can cause the gluten strands in the flour to overdevelop, resulting in rubbery, tough cupcakes. Mix until just combined or until there are no visible streaks of flour left. Similarly, overbaking the cupcakes can cause them to become dry, so start checking them for doneness after about 15 minutes.
For the chocolate mousse topping, make sure your tofu is extra-firm silken tofu rather than regular silken tofu or firm tofu – this will ensure that it blends up smoothly into a silky mousse. You can also add some melted vegan chocolate or chocolate chips to enhance the chocolate flavor and richness of the mousse.
Lastly, don’t be afraid to experiment with toppings! You can sprinkle chopped nuts or coconut flakes on top of the mousse before serving, or even top with fresh fruit like sliced strawberries or raspberries. The possibilities are endless – let your creativity run wild!
I hope these tips help you achieve perfect results with my vegan chocolate cupcakes with chocolate mousse topping recipe. Remember that baking is as much of an art as it is a science – trust your instincts and have fun!
Now, it’s time for the FAQ section. I know that when you’re cooking, you may have a couple of questions lingering in your mind. That is why I’ve decided to gather the most frequently asked questions about this vegan chocolate cupcake recipe with chocolate mousse topping to ensure that you have a smooth and delightful experience making these delicious treats. Let’s dive in!
What is the difference between cupcake and vegan cupcake?
Many people assume that a vegan cake is automatically healthier simply because it doesn’t contain eggs or other animal products. However, it’s important to remember that a cake can still be heavily processed and not necessarily good for you, regardless of its vegan status. So while omitting eggs from a cake recipe is a step in the right direction, it’s not a guarantee of overall healthfulness.
What is vegan chocolate mousse made of?
Creating a delicious mousse without using eggs or dairy is a straightforward process. The key to achieving the desired texture and creaminess is by incorporating coconut cream, which has the capability to capture air bubbles and provide the same richness as heavy cream.
Do just desserts vegan cupcakes need to be refrigerated?
Indulge in the decadent taste and sophistication of these chocolate cupcakes without any animal-based ingredients. These frozen treats will be delivered to your doorstep, but be sure to consume them within a few days of receiving and store them in your fridge for optimum freshness.
What is in just desserts vegan cupcake?
The recipe calls for a combination of vegan powdered sugar, sugar, and enriched wheat flour. I will use a mixture of water, palm oil, canola oil, soymilk, glycerine, vanilla extract, vinegar, and wheat protein to bind the dry ingredients together. The enriched wheat flour comprises wheat flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid, providing essential nutrients for a balanced diet. The soymilk will be made from filtered water, soybeans, salt, natural flavor, and gellan gum, which lends a smooth texture.
In conclusion, these vegan chocolate cupcakes with chocolate mousse topping are the ultimate dessert for any occasion. With their rich, moist and fluffy texture, irresistible chocolate flavor, and dairy-free ingredients, they are sure to satisfy any sweet tooth while also catering to specific dietary restrictions.
Whether you’re a vegan looking for a delicious treat, or simply trying to cut down on animal products in your diet, this recipe offers the perfect solution. Plus, with its versatile ingredient list and variations, you can personalize it to suit your preferences and creativity.
So next time you’re craving something sweet and indulgent, make sure to whip up a batch of these cupcakes. They’re guaranteed to impress even the toughest critics and leave a lasting impression on everyone’s taste buds.
Remember, desserts don’t have to be unhealthy or harmful to animals in order to taste amazing. Give this recipe a try and experience the magic of plant-based baking for yourself!
Vegan Chocolate Cupcakes With Chocolate Mousse Topping Recipe
- 1 cup soymilk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (12 1/3 ounce) package extra-firm silken tofu, drained
- 1/4 cup soymilk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 (12 ounce) package semi-sweet chocolate chips
- For cupcakes: Preheat oven to 350F and put your cupcakes liners in your muffin pan.
- Whisk together the soy milk and vinegar in a bowl, giving it a few minutes to curdle before proceeding.
- Add the sugar, oil, vanilla to the curdled soy milk and beat until a little frothy.
- In a separate bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet in 2 batches, mixing until no large lumps remain.
- Fill the muffin liners about 3/4 fill. I use an ice cream scoop so that they are sure to be uniform in size.
- Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool for about 10 minutes in the pan, and then remove from pan and put on a cooling rack until completely cooled.
- For the Mousse topping: Put the tofu, soy milk, maple syrup and vanilla in a blender; puree until completely smooth.
- Melt the chocolate, either in a double boiler or carefully in a microwave. If you use a microwave, be careful so as to not burn the chocolate. Let the melted chocolate cool for about 5 minutes.
- Add the chocolate to the tofu in the blender and blend until combined.
- Put the mousse into a covered container and chill for at least an hour.
- When the cupcakes are completely cooled, use a large decorating tip on a pastry bag, and put a mountain of mousse on each cupcake.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.