Chocopricot Cupcakes

We’ve had a bit of an unintentional blogging break, but here’s a sweet treat to make things right again! Chocolate and apricot are such a classic combination, and the addition of cardamom in the mousse topping added that little extra something in these birthday cupcakes.

I baked these for the birthday party of a niece, and a diabetic nephew was also present, so I replaced some of the sugar with fructose (which has a lower glycemic index, making it a better option). While I must admit that decorating free-style with my non-existent piping skills didn’t produce the most stylish cupcake, the birthday girl did turn 5, so I think the sprinkles were the main attraction for her anyway…

The Batter:

  • 3 dl whole spelt flour
  • 3/4 dl cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 and 1/2 dl plain soy yoghurt
  • 1 dl muscovado sugar
  • 1/2 dl fructose
  • 2 tablespoons vanilla sugar
  • 1/2 dl canola oil
  • oven-proof apricot preserves for the filling

I first preheated the oven to 160 degrees Celsius.

To make the batter, I first mixed the dry ingredients together (flour through salt), then mixed the liquids in another bowl (soy yoghurt through canola oil), and then mixed the two together with a fork. Now, I added one tablespoon of batter in each cupcake liner, then placed a teaspoon of apricot preserves in the center, and covered the preserves with another tablespoon of batter. I think we got 12 cupcakes allthogether, but our cupcake liners were sort of large, so the batter might make a few more of regular-sized cupcakes.

Then I baked the cakes in 160 degrees Celsius for 18 minutes, until a toothpick inserted came out clean.

Fructose can be replaced with another sugar – you just need to add a bit more since fructose is very sweet. Fructose also browns quickly, so when using a regular sugar, these can be baked in 175 degrees instead of the 160 indicated.

Cardamom Apricot Chocolate Mousse:

  • 175 g (half a package) Mori-Nu silken tofu
  • 110 g chocolate, melted
  • 1 dl apricot preserves
  • 2 tablespoons vanilla sugar (or vanilla extract plus confectioner’s sugar)
  • crushed seeds from 2 cardamom pods
  • pinch of salt
  • grated chocolate and sprinkles for decoration

To make the mousse, I just melted the chocolate, and while it was cooling down a bit, I blended the tofu with our immersion blender until it was completely smooth. Then I added all the rest of the ingredients and mixed until combined.

I let the mousse settle in the fridge for an hour or so before piping it over the cupcakes, and decorated the cupcakes with grated chocolate and sprinkles.


  1. Posted November 10, 2008 at 22:38 | Permalink

    Oh. my. gosh.
    I have never thought of the combining chocolate and apricots and I have no idea why! I love both and together they sound heavenly, especially in this cupcake. Your niece and nephew are so lucky!

  2. Posted November 10, 2008 at 22:41 | Permalink

    Such a unique recipe! I’ve never made anything with apricots before, but I’m sure I’d love them paired with chocolate!

    The cupcakes look beautiful!

  3. Posted November 10, 2008 at 22:56 | Permalink

    Yummy, what a lovely combination! Kuulostavat aivan ihanilta:)

  4. Posted November 11, 2008 at 09:19 | Permalink

    Oh, chocolate and cardamom is such a winning combination. Yum!

  5. Anni
    Posted November 11, 2008 at 15:13 | Permalink

    Shelby – thanks! Definitely a great combination, you should try it soon!

    Jennifer – thank you for the sweet comment!

    Yaelian – maistuivat myös! Tervetuloa muuten bloggaajien joukkoon!

    Sinead – isn’t it indeed!

  6. Posted November 19, 2008 at 16:51 | Permalink

    These are adorable!

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