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Vegan Chocolate Chip Cupcake with Chocolate Mousse


1 c spelt flour
5 Tbsp cocoa powder
3 Tbsp coconut sugar
2 tsp vanilla flavoring
3 Tbsp almond butter
¼ c coconut yogurt
½ c almond milk
1 flax egg
½ c vegan semi-sweet chocolate chips
1 pt raspberries

Ingredients for Mousse

5 oz vegan semi-sweet chocolate chips
3 avocados
4 Tbsp unsweetened cocoa powder
¼ c almond milk
1 ½ tsp vanilla extract
¼ tsp kosher salt
3 tsp agave nectar

Method for Mousse

  1. Place chocolate chips in a microwave-safe bowl.
  2. Microwave in 15-second bursts, stirring until melted.
  3. Set aside and let cool until just barely warm.
  4. Halve and pit the avocados, then scoop them into a food processor.
  5. Add the melted chocolate, cocoa powder, agave, Almond milk, vanilla extract, and salt.
  6. Blend until very smooth and creamy, scrape down the bowl as needed.
  7. Taste and adjust flavors.
  8. Refrigerate until well chilled

Method for cupcake

  1. Preheat your oven to 350 degrees
  2. Grease 4 ramekins
  3. In a medium bowl combine all dry ingredients
  4. In a separate small bowl combine all the wet ingredients
  5. Fold in the wet ingredients into the dry ingredients until well incorporated.
  6. Fold in chocolate chips
  7. Fill each ramekins ¾ of the way with the batter then bake for 20-25 minutes
  8. Remove from the oven and cool completely
  9. Top with mousse, raspberries, and chocolate chips
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