Do you know the best way to start off the day?
With a cupcake.
That’s right. Instead of a proper breakfast of bacon, eggs, and toast, I ate a chocolate cupcake this morning. I keep telling myself that it’s not totally bad and against the rules because it was healthy. That means it’s okay, right?
You know what, don’t answer that.
Besides, who needs the rules? Who says I can’t eat a cupcake for breakfast? Maybe I want to be a rebel and eat my chocolate cupcake with its cream cheese frosting. That definitely sets me up for an awesome day.
Chocolate and cream cheese. It doesn’t sound like a very good combination, does it? But when the chocolate is in the form of a cupcake, and the cream cheese is in the form of this smooth and dreamy icing, this seemingly mundane pairing turns pretty magical.
These cupcakes are vegan, so they don’t have any of the butter and eggs found in normal recipes. They’re also extremely light and fluffy with a rich chocolate flavor.
And remember the secret ingredient from our fudge brownies? Well, it’s back! That’s right, this super smooth and creamy frosting is made out of tofu. And it is delicious.
Especially served on top of a chocolate cupcake first thing in the morning.
1 cup almond milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup grape seed oil (or any other kind)
1 1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Cream Cheese Frosting
1/4 cup tofu
1/4 cup plus 2 tablespoons cream cheese
1/2 tsp pure vanilla extract
sweetener of choice (I’d recommend either powdered sugar or powdered stevia)
Blend everything together in a small food processor. If you’re using this recipe to top cupcakes, I’d recommend frosting them just before serving (or frosting earlier and then storing the cupcakes in the fridge) due to the perishable nature of the ingredients. Leftover frosting can be stored for a few days in the fridge, covered.