Tofu in dessert? You better believe it–and believe that it’s a winner. That’s the genius of Kyotofu, a dessert bar in Hell’s Kitchen that uses organic tofu- and soy-based recipes. The result is treats that are deliciously moist and relatively healthy (more proteins and fewer calories).
Kyotofu was kind enough to share the secrets to its award-winning chocolate soufflé cupcakes with us. If you have picky eaters at home, I suggest revealing its ingredients after serving it–both to make sure the cupcakes are enjoyed and to prove a point about never knowing until you try something.
Ingredients (makes 24 cupcakes)
- 2 cups dark chocolate, preferably 64% Valrhona pellets
- 1/2 cup unsalted butter, softened
- 1 tablespoon white miso, available at most Japanese groceries
- 3 eggs
- 3/4 cup powdered sugar
- 1/4 cup Japanese bread flour
- 1/4 cup all-purpose flour
- 3 1/2 tablespoons cocoa powder, preferably Valrhona
- 1 1/4 teaspoons baking powder
- 1/4 cup silken tofu
- 1/4 cup soymilk, unsweetened
Directions
Preheat oven to 325°Fahrenheit.
Melt chocolate, butter, and miso in double boiler over low heat, stirring occasionally. When only small lumps remain, remove from heat and stir until completely smooth. Whip eggs until they reach “ribbon stage,” then pour chocolate mixture into mixing bowl with the eggs, varying the mixing speed to incorporate chocolate.
Combine all dry ingredients in a bowl, mixing together with hands or a whisk. Fold the dry ingredients into the chocolate, mixing until fully incorporated. Add tofu and soy milk slowly, mixing until fully incorporated.
Arrange 24 wax-lined mini–panettone cups on a baking sheet. Scoop the batter to almost fill the cups.
Bake for approximately 20 minutes, rotating tray halfway through, until center springs back when touched. Dust with confectioners’ sugar if desired.
