Wednesday, December 8, 2010

triple chocolate cupcakes

When I first saw the recipe for these cupcakes I was very fascinated.. an entire cupcake.. with frosting.. using no sugar. That's right up my alley. And I have to say, they didn't let me down one bit. They taste like "real" cupcakes, with a bittersweet chocolate frosting. They are quite perfect for those days when you are needing sugar (or chocolate) extra bad, but don't want to spoil your no-sugar rule.

Well, for me, that rule is not in place in December. Too many things to indulge in!! But come January, these will be a close friend of mine. (these are also a better alternative for diabetics)

I used xagave in these. It's the best agave i've tried, very subtle in flavor which makes it a great substitute in baking and cooking. I love the stuff.

triple chocolate agave cupcake

Triple chocolate AGAVE cupcakes

5.5 ounces silken tofu, drained
3 ounces bittersweet chocolate, chopped
1/4 cup agave

Melt the chocolate and agave over a double boiler until perfectly smooth. Set aside. Puree the tofu in a food processor, until perfectly smooth. You will need to scrape the sides down with a rubber spatula. Add the melted chocolate mixture to the tofu and process until smooth and thick. It will look like chocolate pudding. Set aside while you bake the cake.

1 1/4 cups unbleached all purpose flour (or whole wheat pastry flour)
1/4 cup cocoa, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ounce semisweet chocolate, chopped
1/4 cup canola oil
1/2 cup agave
1 cup coconut milk
1 teaspoon rice vinegar

To bake the cupcakes:

Preheat oven to 350 degrees and line 12 muffin tins with papers.

In a large bowl, whisk the flour, cocoa, baking powder, baking soda and salt. Melt the chocolate and oil in a medium sized bowl over a double boiler until perfectly smooth. Whisk the agave into the chocolate mixture. In a third bowl whisk together the soy milk, vanilla, and vinegar, then stir it into the chocolate mixture. gently whisk the wet mixture into the dry. Divide the batter into the muffin cups and bake for about 18 minutes or until the tester comes out clean.

Using a paring knife cut out a portion of the cupcake, to make a space for the filling. Don’t cut too much away or the cupcake may not have enough structure and fall apart.
Use a pastry bag with a round tip to fill the cupcakes with the filling and spread it smooth.


3 ounces bittersweet chocolate, chopped
3 tablespoons coconut milk

Melt the chocolate and milk over a double boiler until smooth

Spoon the ganache over the top of the cupcakes.

recipe source


  1. these sounds wonderful! i would love to try making them gluten free :)

  2. That sounds (and looks) absolutely incredible! I've never actually tried using agave in my baking- I'll have to try it out. I think this recipe will be first :)

  3. I would love to try this, I haven't made cupcakes in forever!
    I think I may have found an error though. You told to add Kahlua, except the amount wasn't included in what was needed.

  4. thanks lauren :) it was included in the original recipe but i left it out. fixed now!

  5. This is one of the most interesting vegan recipes I've ever seen. I'd love to try this out. Winter is definitely the time I crave chocolate more than anything so cutting back on sugar would probably help out my waistline :)

  6. I want have to know more and more, on your blog just interesting and useful information.

  7. Can you substitute apple cider vinegar for the rice vinegar?


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