Here's how to make Chocolate Espresso Cupcakes made with Sunrise Custard Dessert Tofu and Sunrise Soft Tofu. Mmmm..

Prep time: 10 min   Cook time: 20 min   Servings: 24

This recipe is broken up into two steps. First the cupcakes, secondly the ganache.

Chocolate Espresso Cupcakes

INGREDIENTS

1 pkg (300g) Sunrise Soft Tofu
1/3 cup water
1 pkg chocolate cake mix
1 tsp. instant coffee

DIRECTIONS

1. Line a muffin tin with paper liners.
2. Preheat oven to 350ºF (180ºC)
3. Puree tofu with a hand mixer
4. Mix in water
5. Add instant coffee.
6. Slowly add cake mix to tofu while, mixing thoroughly.
7. Pour cake mixture into lined muffin pan.
8. Bake as directed on the box.

Chocolate Hazelnut Ganache

INGREDIENTS

1 pkg (300g) Sunrise Custard Dessert Tofu
350g bittersweet or semisweet chocolate, chopped and melted
½ cup finely chopped toasted hazelnuts
1 Tbsp. hazelnut liquer (optional)

DIRECTIONS

1. Drain and then purée the dessert tofu in a food processor until smooth. 
2. Melt the bittersweet or semi-sweet chocolate in a bowl set over a pot of simmering water. 
3. Add the melted chocolate and liquor and puree again until the mixture is very smooth. Stir in the hazelnuts. 
4. Refrigerate until the ganache is firm enough to pipe unto the cupcakes.

Calories: 180   Fat: 8g (Saturated Fat: 3.5g)   Carbohydrates: 27g   Protein: 3g   Sodium: 190mg   Cholesterol: 0mg   Calcium: 4%   Iron: 10%

As per one serving size (66g) with frosting

This recipe was tried and tested by Fit Fab Foodies and is given the stamp of approval! Read the blog at http://fitfabfoodies.com/sunrise-tofu-challenge.