YOUR BASIC CHOCOLATE CUPCAKES
WITH CHOCOLATE MOUSSE TOPPING

1 cup soy milk
1 tsp. apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners.

Whisk together the soy milk and vinegar in a large bowl. Set aside for a few minutes to curdle.

Add the sugar, oil, vanilla extract and almond extract to the soy-milk mixture. Beat till foamy.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in 2 batches to wet ingredients. Beat until no large lumps remain (a few tiny lumps are okay). Pour into liners, filling three-quarters of the way.

Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and cool completely.

Frost with Chocolate-Mousse Topping.

CHOCOLATE-MOUSSE TOPPING

2 packages (2.3 oz. each) extra-firm silken aseptic tofu, such as Mori-Nu, drained of excess liquid
1/4 cup plain soy milk
2 Tbsp. agave syrup or maple syrup
1 tsp. vanilla extract
1 (12 oz.) package semi-sweet chocolate chips

Crumble tofu into a blender. Add the soy milk, syrup and vanilla. Puree until completely smooth. Set aside.

In a double boiler, melt the chocolate chips. Use a rubber spatula to mix the chocolate as it melts. Once melted, remove from heat and let cool for 5 minutes, stirring occasionally.

Add the chocolate to the tofu and blend until combined. Use the spatula to scrape down the sides of the blender every so often. Transfer mousse to an airtight container. Chill for 1 hour before frosting cupcakes.

Makes 12 cupcakes
Adapted from source: Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz, Terry Hope Romero, and Sara Quin