Go Back
Vegan Triple Chocolate Cupcakes
Print Recipe Pin Recipe

Vegan Triple Chocolate Cupcakes

These vegan triple chocolate cupcakes have a rich cake with a moist, but not dense, crumb. You won't miss the eggs or dairy in the recipe because of the decadent, chocolatey results. The recipe is from New Vegetarian by Robin Asbell
Author: Zoë François

Ingredients

Mocha Filling

  • 5 ½ oz silken tofu, drained
  • 3 oz bittersweet chocolate, chopped
  • ¼ cup agave nectar
  • 1 tsp instant coffee powder

Ganache

  • 3 oz bittersweet chocolate, chopped
  • 3 tbsp soy or coconut milk
  • 3 tbsp Kahlua

Cake

  • 1 ¼ cups unbleached, all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 oz semisweet chocolate, chopped
  • ¼ cup canola oil
  • ½ cup agave nectar
  • 1 cup soy or coconut milk
  • 1 tsp vanilla extract
  • 1 tsp rice vinegar
  • 1 tbsp Kahlua
  • Chocolate for shaving garnish

Instructions

Mocha Filling

  • Melt the chocolate, agave and coffee powder over a double boiler until perfectly smooth. Set aside.
  • Puree the tofu in a food processor, until perfectly smooth. You will need to scrape the sides down with a rubber spatula.
  • Add the melted chocolate mixture to the tofu and process until smooth and thick. It will look like chocolate pudding. Set aside while you bake the cake.
  • Preheat oven to 350 degrees and line 12 muffin tins with papers.
  • In a large bowl, whisk the flour, cocoa, baking powder, baking soda and salt. Melt the chocolate and oil in a medium sized bowl over a double boiler until perfectly smooth. Whisk the agave into the chocolate mixture. In a third bowl whisk together the soy milk, vanilla, vinegar and Kahlua, then stir it into the chocolate mixture. gently whisk the wet mixture into the dry. Divide the batter into the muffin cups and bake for about 18 minutes or until the tester comes out clean.
  • Cool them for 15 minutes before removing from pan. Using a paring knife cut out a portion of the cupcake, to make a space for the filling. Don’t cut too much away or the cupcake may not have enough structure and fall apart.
  • Use a pastry bag with a round tip to fill the cupcakes with the mocha filling. Spread it smooth.

Ganache

  • Melt the chocolate and soy milk over a double boiler until smooth. Gently stir in the Kahlua.
  • Spoon the ganache over the top of the cupcakes. Spread it smooth.
  • Using a chef’s knife, scrape the smooth side of a bar of bittersweet chocolate to create the shavings. Sprinkle the shavings over the top of the cupcakes.