Vegan Chocolate Cupcakes With Chocolate Mousse Topping - cooking recipe

Ingredients

Cupcakes
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
Topping
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

Preparation

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.