CHOCOLATE PEANUT BUTTER MOUSSEFILLED CUPCAKES
Provided by Ania Catalano
Categories Cake Chocolate Soy Dessert Bake Vegetarian Kid-Friendly Tofu Vegan Peanut Butter Pescatarian Tree Nut Free Kosher Small Plates
Yield Serves 18 (Makes 18 cupcakes)
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°F. Line 2 cupcake pans with 18 paper liners and fill the empty cups half full of water to prevent scorching.
- To make the cupcakes, mix the flour, baking powder, baking soda, salt, and cocoa powder together in a large bowl. In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and vinegar, scraping down the bowl often. Blend until very smooth, with no chunks of tofu visible, about 2 to 3 minutes. Combine the wet ingredients with the dry ingredients. Stir well and spoon into the prepared cupcake pan, leaving some room at the top of each cup. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and place on a cooling rack. Cool completely before filling and frosting.
- To prepare the filling, blend the tofu in a food processor until very smooth and creamy, approximately 1 to 2 minutes. Add the agave nectar and blend again. Add the peanut butter, vanilla extract, and salt and blend thoroughly until very light and smooth. Refrigerate for 1 to 2 hours to firm before filling the cupcakes.
- To assemble the cupcakes, you will need a pastry bag fitted with a large, plain smooth tip. Fill the pastry bag with peanut butter mousse and insert the tip halfway into the top of a cupcake. Squeeze filling inside each cupcake just until it starts to expand.
- Next frost the tops. If the frosting is too firm, heat in the microwave for a few seconds to soften it up. Spread the ganache evenly over the tops of the cupcakes. Let the cupcakes sit in the refrigerator until ready to serve.
- Garnish with peanuts if desired.
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Dan Evander
[email protected]I'm not a big fan of chocolate and peanut butter together. Is there another filling I could use?
Android tech
[email protected]This recipe is too complicated for me. I'm looking for something simpler.
Jarred Lord
[email protected]I'm allergic to peanuts. Do you have any suggestions for how I could modify this recipe?
Tena Tube
[email protected]These cupcakes look so delicious! I'm definitely going to try making them this weekend.
Hedaya Eltohamy
[email protected]I would love to try this recipe, but I don't have a cupcake pan. Do you think I could make them in a muffin pan instead?
Gintare Norkeviciute
[email protected]I had some trouble finding the right size cupcake liners, but other than that, the recipe was easy to follow.
Hamza Chauhan
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Tyrone Best
[email protected]I love chocolate and peanut butter together, so these cupcakes were right up my alley. They were delicious!
Marla Luna
[email protected]The recipe was easy to follow and the cupcakes turned out perfectly. I will definitely be making these again.
I luv oreo
[email protected]I made these cupcakes for my son's birthday and they were a huge success! He and his friends loved them.
Sarah Farris
[email protected]These cupcakes were a hit at my party! Everyone loved the chocolate peanut butter mousse filling. The cupcakes were also very moist and fluffy.