Chocolate Chiffon Mousse Cupcakes

Makes 12

What You Need For the Chocolate Mousse:

• 12 ounces extra-firm silken tofu
• 1/4 cup plain soymilk
• 2 tablespoons agave or maple syrup
• 1 teaspoon vanilla
• 12 ounces semi-sweet chocolate chips

What You Do For the Chocolate Mousse:

1. Crumble the tofu into a blender. Add the soymilk, agave or maple syrup and vanilla. Purée until completely smooth and set aside.
2. In a double boiler, melt the chocolate chips. If you don’t have a double boiler, fill a small saucepan with water (half full), place on stove, and set a small sauté pan on top. Fill the sauté pan with chocolate chips and bring the water to a boil, using a rubber spatula to stir the chocolate as it melts. Once the chocolate has melted, remove from heat and let cool for 5 minutes, stirring occasionally.
3. Add the chocolate to the tofu and blend until combined, using the spatula to scrape down the sides of the blender. Transfer the mousse to an airtight container or bowl covered in plastic wrap. Let chill for one hour.

What You Need for the Cupcakes:

• 1 cup soymilk
• 1 teaspoon apple cider vinegar
• 1 cup flour
• 1/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/3 cup oil
• 1 teaspoon vanilla
• 1/2 teaspoon almond or chocolate extract

What You Do for the Cupcakes:

1. Preheat oven to 350 degrees and line cupcake tin with paper liners. In a large bowl, whisk together soymilk and vinegar and set aside.
2. In a separate bowl, sift together flour, cocoa, baking soda, baking powder, and salt. Add sugar, oil and extracts to soymilk mixture and beat until foamy. Add dry ingredients to the soymilk mixture in two batches and mix until smooth, about 1 minute with a hand mixer or 2 minutes with a whisk.
3. Fill cupcake liners full and bake 18 to 20 minutes until toothpick inserted into center of the cupcake comes out clean.
4. Fill a pastry bag with the chocolate mousse. Pipe onto cooled cupcakes.