Chocolate Mousse Cupcakes | Vegan

Name: Chocolate Mousse Cupcakes | Vegan
Cook time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 2 C 1:1 gluten-free blend (see "Tip" below), or all-purpose wheat or baker's flour; 1/2 C almond flour; 2 Tbsp cacao or cocoa powder; 3/4 C coconut sugar; 2 tsp baking powder; 1 tsp baking soda; 2 tsp flax meal (ground flax seeds); 1/2 tsp salt; 1/4 C Artisana Hazelnut Cacao Spread; 1/4 C applesauce; 1 Tbsp vanilla extract; 2 tsp lemon juice; 1/2 C coconut oil, melted; 1-2 C almond milk or other plant milk like our DIY cashew mylk *; 1 C Artisana Cashew Cacao Spread for filling and topping (can also use Hazelnut Cacao Spread)

Chocolate Mousse Cupcakes with Artisana Hazelnut Cacao Spread

Chocolate Mousse Cupcakes | Vegan

Rated 5.0 stars by 3 users

Servings

12 - 15 Cupcakes

Cook Time

These cupcakes are lightly sweet with a surprise center, sure to please your Valentine (or anyone else, any day of the year). The cupcake recipe is vegan, with a recipe-tested gluten-free option.

Ingredients

2 C 1:1 gluten-free blend (see "Tip" below), or all-purpose wheat or baker's flour
1/2 C almond flour
2 Tbsp cacao or cocoa powder
3/4 C coconut sugar
2 tsp baking powder
1 tsp baking soda
2 tsp flax meal (ground flax seeds)
1/2 tsp salt
1/4 C Artisana Hazelnut Cacao Spread
1/4 C applesauce
1 Tbsp vanilla extract
2 tsp lemon juice
1/2 C coconut oil, melted
1-2 C almond milk or other plant milk like our DIY cashew mylk *
1 C Artisana Cashew Cacao Spread for filling and topping (can also use Hazelnut Cacao Spread)

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Directions

In a large bowl, mix all the dry ingredients, whisking to blend together and making sure to crush any small balls or clumps.
Stir the Hazelnut Cacao Spread well in its jar to make sure it is fully mixed together. Now add the cacao spread, applesauce, vanilla extract, and lemon juice to the dry ingredients, mixing with a spatula. It will be dry and clumpy at this point.
Pour in the melted coconut oil and mix quickly with the spatula, pressing to get it as well incorporated as possible.
Add in 1 cup of plant milk, mixing well. You are looking for a batter that becomes just "pour-able". If one cup is not enough, add in another 1/4 cup at a time until the batter becomes "pour-able" but not too runny.
Pre-heat your oven to 350 F, and line your cupcake pan with cupcake tins / papers.
Pour the batter into the cupcake molds using a small measuring cup. The batter will rise by about a third when baking, so fill the tins at least two-thirds full.
Bake at 350 F for 15-20 mins. Use a bamboo stick, toothpick or skewer to check them for done-ness. If the stick comes out clean or with just a few crumbs, they are ready.
Remove from oven and transfer to a rack to cool. Let them cool completely before filling them.
To remove and fill the centers, use either a pastry tip (this is the most ideal tool, but less common in home kitchens) or the handle of a spoon. If using the pastry tip, press the large end into the cupcakes about halfway and then pull back up. The center cake will come with it.
If you are using a spoon, use the handle to carefully cut a small circle and go down about half to three-quarters of the way, levering up with the spoon handle.
Fill the center with Artisana Cashew Cacao Spread for a decadent chocolate mousse-like filling (or use Hazelnut Cacao Spread for a rich hazelnut filling). In our recipe testing, we found the Cashew Cacao Spread to be less sweet but super satisfying and recommend this if you have it on hand.
Decorate the top with the Cacao Spread of choice (again, we recommend Cashew Cacao, but Hazelnut Cacao will work as well). You can also add edible flower petals and your favorite fruits.
Enjoy with your favorite person! Happy Valentine's!

Recipe Note

*Note: the amount of plant milk you will need is related to the type of flour you use. Some flours will require more liquid to make a good batter and others will require less. See instructions for more on how to determine how much.

**TIP: when selecting a gluten-free flour blend, make sure to pick one that says it is a "1:1" substitute for baking. This recipe was tested with a 1:1 gluten free substitute for optimal results.

Photography and recipe development by Chef Valentina Cordero. Recipe tested in house by Artisana.