Welcome to my blog! Here at Pies and Tacos I share vegan, and non-vegan recipes also. Mostly desserts. I’ve gotten really into vegan baking lately. So today I bring another vegan dessert, these fantastic Chocolate Mousse Vegan Cupcakes. They are also paleo, gluten-free, refined sugar free.
I was craving chocolate, on top of chocolate, with some more chocolate right on top. So that’s how these were created. And I had this idea for the mousse half-spheres, and thought I’d be ok with using the mousse half-spheres to top cupcakes.
I have a thing for chocolate, can’t hide it. These are my last 6 vegan dessert recipes and they all have chocolate in them: Peanut Butter Vegan Truffles, Chocolate Peanut Butter Vegan Cake, Chocolate Chip Cookie Vegan Cupcakes, Chocolate Chip Cookie Vegan Pie, and Vegan Caramel Rice Krispie Treats.
So, these Chocolate Mousse Vegan Cupcakes are here today to just help reinforce my love and devotion to vegan chocolate desserts.
Making these Chocolate Vegan Cupcakes was a breeze. The only two things that take time are:
- soaking the cashews for the mousse
- waiting for the mousse to firm up in the fridge
That’s it! Let your cashews soak, so your mousse is creamy, and let your mousse firm up in the fridge, so your mousse half-spheres are beautiful and shiny.
Believe me when I say this, these Chocolate Mousse Vegan Cupcakes were the best chocolate treat I could get.
Check out how creamy and indulgent.
And they aren’t even overly sweet, since I used dark chocolate. They are simply perfect and wonderful.
I love the fact that they are also gluten-free cupcakes, because a lot of people thank me for my gluten-free dessert recipes.
People also approach me to say thank you about my dairy free recipes, and I can totally relate to that, not because I have an allergy, but because my sister is lactose intolerant, so sometimes she feels she has to deprive herself from having certain treats, specially chocolatey cupcake ones. With my delicious vegan and paleo chocolate cupcakes she doesn’t have to anymore!
If you prefer, you can also skip the half-spheres silicone mold, and simply spread the mousse on top of the cupcakes. A very viable alternative, and can be made pretty and rustic.
Since the mousse will be so thick and creamy once you are done processing the ingredients in the food processor, it can totally be spread on top of the cupcakes instead of molded into half-spheres. It’s up to you.
These are the half-sphere silicone molds I used.
I got them on Amazon, and they measure 2 1/2 inch diameter. You can use slightly smaller ones, or whatever shape you would like.
They are very handy. I used them to make my Chocolate Bombs (not vegan), which totally inspired this recipe.
I hope you give these Chocolate Mousse Vegan Cupcakes a try. They are incredible, and so worth it.
If you would like to check out some more of my vegan and paleo desserts, click here.
As always, thank you for stopping by. I appreciate you taking your time to read!
Chocolate Mousse Vegan Cupcakes
- 1 tablespoon flax seeds
- 2 tablespoons warm water
- 1/4 cup almond milk or any other milk
- 1/2 teaspoon apple cider vinegar
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons arrowroot starch
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup apple sauce
- 1/3 cup maple syrup
- 3 tablespoons coconut oil melted
- 1 cup raw cashews
- 1 cup coconut cream
- 232 grams dates about 6 dates, depending on the size of your dates
- 4 tablespoons coconut butter softened
- 1 cup nut/seed butter
- 1/2 cup cocoa powder
- 87.5 grams chocolate 1/2 cup chocolate chips or chopped chocolate, 3 oz
- 1/3 cup coconut cream the thick part, not the liquid
- Line a cupcake tin with papers, or silicone molds, or use a silicone cupcake pan.
- Pre-heat oven to 350F.
- Mix flax seeds with warm water. Set aside to let it rest and get thicker for about 10 minutes.
- Mix vinegar with almond milk. Set aside for 5 minutes.
- Mix almond flour, coconut flour, arrowroot starch, baking soda, baking powder, and salt together. Use a whisk or a sifter, in order to remove any big lumps of flour.
- Mix apple sauce, maple syrup, and coconut oil in a bowl.
- Add milk, and flax eggs to the apple sauce mixture.
- Whisk to combine.
- Add dry ingredients to wet ingredients. Mix with a spatula.
- Pour onto cupcake tins.
- Bake for about 10-15 minutes. Make sure to rotate cupcakes in between.
- Leave cashews soaking in water overnight. You may also add some really hot water to the cashews and soak them for a few hours and get away with it, if you don’t have time to soak them overnight.
- Once cashews are done soaking, drain them and make sure to squeeze them gently for a bit to eliminate excess water.
- Mix cashews plus all other ingredients in the bowl of a food processor.
- Process for a few minutes at least, in order to obtain a very creamy and thick cream.
Pour cream onto silicone half-spheres, or any other molds you would like. I used 2 1/2 half-spheres. You may also spread them on top of the cupcakes since they will have a very firm consistency already.
- Heat coconut cream in a pan, until it comes to almost a boil.
- Pour onto chopped chocolate or chocolate chips. Let it sit for a minute. Stir with a spatula until smooth and the chocolate has entirely melted.
- If chocolate isn’t all melted, pop the bowl in the microwave for a few seconds at a time, stirring in between, until all chocolate has melted.
- Let it come to room temperature before pouring over mousse.
- Chill mousse for at least a few hours, preferably overnight.
- Remove them from the pans, and place them on top of cupcakes.
- Top with ganache. If you feel like the ganache is too hard, and not easy to pour, simply put it in the microwave for a few brief seconds, like 4 seconds at a time, stirring in between until you achieve the desired consistency. And also, if the chocolate ganache is too runny, you can place it in the refrigerator for a little bit until it hardens up slightly, make sure to stir it to distribute the temperature evenly.
- Cupcakes will store nicely for up to 4 days, in a covered container.