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.