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  • Writer's pictureSoyfoodscouncil

Cocoa Cupcakes

Ingredients 1 package extra firm silken tofu, drained

1/2 cup light vanilla soy milk

1 egg

1 teaspoon vanilla extract

1/4 cup all-pupose flour

1 1/4 cup whole wheat pastry flour

1 teaspoon baking soda1 teaspoon baking powder1

teaspoon Kosher salt

3/4 cup cocoa powder

1 cup sugar

3/4 cup semi-sweet or dark chocolate chips (recommend mini chips for mini cupcakes)

Instructions Preheat oven to 350 degrees. Spray muffin pan with nonstick spray or line with muffin papers.In a large mixing bowl, whisk together flours, baking soda, baking powder, salt, cocoa powder and sugar.In a blender, add tofu and soy milk and puree until very smooth. Add vanilla and egg and pulse until just incorporated, about 3-4 pulses.Stir wet ingredients into dry ingredients until blended. Fold in chocolate chips.Spoon batter into muffin tins, only filling up cups to 75% of full capacity.Bake mini cupcakes for 12 minutes and regular cupcakes for 17 minutes, or until a toothpick inserted into the middle of the cake comes out clean.Cool in pan for 3-4 minutes then remove and finish cooling on wire rack. Can serve warm or room temperature.

Notes Make 48 mini cupcakes or 18 regular cupcakes.

Nutrition Facts per mini cupcake: 48 calories, 0.8 g fat, 4.4 mg cholesterol, 89 mg sodium, 8.6 g carbs, 0.8 g fiber, 4.8 g sugar, 1.5 g protein

*Recipe created by Jenna Braddock at Fresh Food Perspectives

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