These moist chocolate cupcakes are topped with chocolate mousse and then chocolate ganache. They are vegan, paleo, gluten-free, refined sugar free, super rich and indulgent, without being overly sweet.
chocolate, cupcakes, gluten-free
1/4cupalmond milkor any other milk
1/2teaspoonapple cider vinegar
1/4cupunsweetened cocoa powder
232gramsdatesabout 6 dates, depending on the size of your dates
87.5gramschocolate1/2 cup chocolate chips or chopped chocolate, 3 oz
1/3cupcoconut creamthe 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.
Chocolate Mousse Vegan Cupcakes
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.