Over the past few years, we’ve had many friends and neighbors over our house for our annual super bowl party. This year was especially exciting as we are huge NY Giant fans and were looking forward to the game. Each year I serve the typical super bowl food like subs, chicken wings, chili, and chips & dip. For dessert, I usually make at least two types of cupcakes. Since I’ve become vegan however, it pains me to make foods that I know are loaded with fat.. so I decided to sneak in a few vegan dishes. I decided that I would switch my typical chocolate cupcake with a vegan one and crossed my fingers hoping no one would notice. The other cupcake I made was an oreo cookie cupcake that was filled with dairy and was a huge hit the year before. You can imagine my surprise when people began coming up to me and commenting on how delicious the chocolate cupcake was and asking for the recipe. I’m happy to say that all the chocolate cupcakes were gone before the game was over and my oreo cookie cupcakes that were a big hit last year, well a few of those still remained. Unfortunately my poor husband who really wanted to try one of the chocolate cupcakes never got one, however since the NY Giants won and won so big! he seemed to forget all about the cupcakes.
The chocolate cupcake and mousse topping recipe is from the book “Vegan cupcakes take over the world” by Moskowitz & Romero with some modifications. I found the raspberry filling recipe on Emerils website which I also made some minor changes. I hope you enjoy them!
The Chocolate Cupcake
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon almond 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
Optional: 2 tablespoons of instant espresso.
This recipe makes 12 cupcakes. Preheat oven to 350 and line a muffin pan with cupcake liners.
Whisk together the soy milk and vinegar in a large bowl and set aside a few minutes to curdle. Add the sugar, oil and extracts to the soy mixture and using your whisk beat untill foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt and mix well to combine.
Add the dry ingredients in two batches to wet ingredients and beat with your whisk until there are no lumps. (a few tiny lumps are ok). At this point, you can add the espresso and mix well. I really like the taste of the coffee but if you leave it out, it’s still really good.
If you have an ice cream scoop, use this to fill the cupcake liners 3/4 of the way with the batter. Place in the oven in the middle rack for 18-20 minutes. Use a toothpick to ensure the cake is cooked by inserting into the cake and having it come out clean. Let the cupcakes cool and set aside.
The Raspberry Filling
2 cups fresh raspberries
1/2 cup of water
1/4 cup granulated sugar
1 tablespoon cornstarch & 1/4 cup of water
In a saucepan, combine the raspberries, water and sugar. Bring to a boil and simmer for 15 to 20 minutes. The raspberries should completely breakdown.
Remove the mixture from the heat. At this point you can strain the raspberry mixture using a fine mesh to remove the seeds and return the thicker liquid to the saucepan. I tend to skip this step as I don’t mind leaving the seeds in the mixture. This is up to you.
Dissolve the cornstarch in 1/4 cup of water and stir it into the raspberry mixture. Place the saucepan back on the stove and simmer for 5 more minutes. If the mixture begins to bubble and splatter on the stove, remove from the heat immediately. Sometimes, this step may take the full 5 minutes and sometimes, I’ve stirred it on the stove for less than one minute. Remove from the heat when done and allow the mixture to cool completely.
The Chocolate Mousse Topping
1 12.3 oz package firm silken tofu, such as Mori-Nu, drained
1/4 cup plain soy milk
2 tablespoons agave syrup or maple syrup
1 teaspoon vanilla extract
1 12oz package dark chocolate chips
In a food processor, place the tofu, soy milk, agave and vanilla extract and puree until smooth.
if you don’t have a double boiler, place the chocolate chips in a bowl on top of a saucepan with hot water on the stove in order to melt the chips. Using a spatula, stir the chocolate to melt. Once melted remove from the heat and let it cool for 5 minutes. Then add the chocolate to the mixture in the food processor and puree until well combined. You may need to scrape down the sides with a spatula a few times.
If you can remove the food processor bowl and cover and place in the refrigerator, do so. Otherwise, transfer the chocolate mousse to a bowl, cover with plastic and refrigerate for 15 minutes to 30 minutes.
In order to fill the cupcakes, I used the cone method. Using a knife, cut a circular cone in the middle of the cupcake. I usually go 1/2 way deep in the cupcake. Remove the cone and discard the excess cake, but keep the top. Do this for all your cupcakes.
Using a small spoon, scoop a small amount of the raspberry filling and place inside the cone you just created in the cupcake. Once it’s filled, place the cupcake top back on.
Remove the mousse from the refrigerator and place in a plastic pastry bag with a Wilton tip. I used 1M to create the swirl that is shown in the picture. If you don’t have a pastry bag and tip, then simply use a flat knife to spread the mousse on top.
To keep the cupcakes for several days, place in a sealed container.