Have your chocolate cupcake and keep your swimsuit figure! Tofu is big on protein, will fill you up and will keep those cravings low.
P.s. Sneaking tofu into chocolate cake is also a perfect way to ensure your kidlets get proper nutrition.
1 package chocolate cake mix (I used Betty Crocker Triple Chocolate Fudge)
1¼-cup Japanese tofu (as a substitute for the water)
½ cup vegetable or canola oil
1 package instant chocolate and/or instant vanilla pudding mix
1 pint coconut creamer (or half-and-half)
3 T Japanese green tea matcha powder (if making the matcha filling)
Bake chocolate cupcakes as directed on the package, substituting the water with tofu.
Cool. With a watermelon scooper create a well in each cupcake.
Fill with custard. Cover with fondant if desired.
- Chocolate: Following the package instructions, make chocolate pudding. Substitute coconut creamer (or half-and-half) to create a thicker filling and easy piping into the cupcakes.
- Matcha: Following the package instructions, make vanilla pudding and add 2 to 3 T of Japanese green tea matcha powder. Substitute coconut creamer (or half-and-half) to create a thicker filling and easy piping into the cupcakes.