At my parent's house for the holiday, my mom and I debated what vegan desserts we should make to bring to my Grandma's for Easter dinner. As with all good debates about dessert the question was really: chocolate or fruit? Since my Grandma hosts about 20 for dinner, we thought "why not both?" Problem solved!
After paging through Emily Manquist's Sweet Vegan, we were drooling over the photos of luscious desserts. The cover has a gorgeous chocolate mousse served in a chocolate shell. After some discussion about the fact that my birthday is coming up and whether or not we should do a birthday cake, we ended up combining our inspiration from Sweet Vegan with a cake. The result? Isa Chandra Moskowitz's chocolate mousse cupcakes!
The mousse is 5 ingredients: silken tofu, chocolate chips, agave nectar, non-dairy milk and vanilla. While it isn't health food, it does pack a serious protein punch. The coffee shop near my home is expanding to a cafe and their cupcake supplier makes amazingly creative (and tasty) cupcakes, but they're not vegan. She's open to the idea, but like me was initially skeptical of how vegan baking works. Just take a look at the photo of these cupcakes straight from the oven - no eggs, no dairy. The secret to these cupcakes is a little apple cider vinegar. Other vegan baking uses apple sauce, egg replacer, flax seeds...there's lots of plant-based options to making great cupcakes.
For those rare individuals who would find a chocolate mousse cupcake too decadent or chocolate-y, we also made a triple berry crisp. My aunt is allergic to strawberries, but thankfully Target carries a triple berry mix in the frozen section with blueberries, blackberries and rasberries. Yum!
Wishing you and yours a sweet Spring holiday season!