Look, we know the title screams “Sunday dinner at Grandma’s, followed by a sugar crash,” but hear us out—this is vegan.
Yes, that’s right. There’s zero bird in this “chicken,” and not one dairy-loving cow was bothered for these rich mocha cupcakes.
Instead, we’ve glamorized tofu like it’s auditioning for Top Chef, and stuffed it with herbs, nuts, and sass.
Then we baked cupcakes so rich, they practically wear diamonds and demand oat milk cappuccinos on the side.
Dinner and dessert? Elegant, delicious, totally plant-based—just like your vibe.
Stuffed Chicken Breast with Mocha Cupcakes
A comforting vegan spin on stuffed chicken breast using plant-based protein, paired with indulgent mocha cupcakes made from real coffee and zero guilt.
Ingredients
For the Stuffed “Chicken” Breast:
- 2 cups extra-firm tofu pressed and sliced
- ½ cup mushrooms chopped
- ¼ cup walnuts crushed
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 tsp thyme
- 1 clove garlic minced
- 1 tbsp olive oil
- Salt and pepper to taste
For the Mocha Cupcakes:
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ cup almond milk
- 1 tbsp apple cider vinegar
- ½ cup brown sugar
- ¼ cup coconut oil
- 2 tbsp instant coffee
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Stuffed “Chicken” Breast:
- Preheat oven to 375°F (190°C).
- In a skillet, sauté mushrooms, garlic, and walnuts in olive oil for 5 minutes.
- Stir in nutritional yeast, thyme, soy sauce, salt, and pepper.
- Slice tofu slabs and gently carve a pocket in the center.
- Stuff each with the mushroom filling.
- Place on a baking tray lined with parchment paper.
- Bake for 30–35 minutes until golden and crispy.
- Mocha Cupcakes:
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond milk and vinegar. Let sit 5 minutes to curdle.
- In a separate bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
- Add sugar, oil, vanilla, and coffee to milk mixture.
- Combine wet and dry ingredients. Mix until smooth.
- Spoon batter into lined muffin tin.
- Bake for 18–20 minutes. Cool completely before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 13g
Vitamins and Minerals (Per Serving)
- Iron: 14%
- Calcium: 11%
- Magnesium: 12%
- Vitamin B6: 10%
- Folate: 15%
Extra Tips to Slay the Flavor
- Add smoked paprika to tofu for a bolder, meatier bite—minus the meat, obviously.
- Swap walnuts for pecans if you’re feeling posh.
- Chill cupcakes before eating for a denser, truffle-like texture.
- Want extra glam? Frost with espresso coconut cream and a sprinkle of cocoa dust.
- Serve with black coffee or your favorite alt milk latte for full vegan goddess energy.
