Better than Baseball Cupcakes
Here is the recipe:
1/2 cup cocoa powder
1 cup boiling hot water
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable margarine
1 cup raw sugar
Egg Replacer for 2 eggs
2 teaspoons pure anise
Preheat oven to 375 degrees F and line muffin cups with liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool.
In another bowl, whisk together the flour, baking powder, and salt.
With a mixer, cream margarine and sugar until light and fluffy. Add the replacer, beating until smooth. Add the anise, then the flour a little at a time. Add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup two-thirds full with batter and bake for about 15-20 minutes.
Cool. Cut and remove a center plug and fill with chocolate licorice mousse – replace plug.
Mousse:
3/4 cup sugar
3/4 cup soy creamer
2 tbsp agar
3/4 carton silken tofu
8 ounces semisweet chocolate, melted
1 vanilla bean, scraped
2 teaspoons anise
In a small pot, combine sugar with 3/4 cup creamer; bring to a boil, add agar, stir and cook until sugar and agar are dissolved, stirring constantly. Cool.
Put ingredients in a blender and purée until completely smooth. Chill for at least 30 minutes.
Frost with your favorite chocolate icing and decorate with licorice.
16-18 cuppies.