CHOCOLATE PEANUT BUTTER MOUSSE–FILLED CUPCAKES

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Chocolate Peanut Butter Mousse–Filled Cupcakes image

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

CUPCAKES
2 3/4 cups sprouted spelt flour or whole wheat pastry flour
1 teaspoon baking powder
2 teaspoons baking soda
3/4 teaspoon sea salt
2/3 cup unsweetened cocoa powder, sifted
1/2 cup canola oil
1 1/4 cups light agave nectar
1 cup soy milk
1/2 cup firm silken tofu
1 tablespoon vanilla extract
2 tablespoons raw apple cider vinegar
FILLING
12 ounces light firm silken tofu
1/2 cup light agave nectar
1 cup smooth peanut butter
1 tablespoon vanilla extract
1/2 teaspoon sea salt
Vegan Chocolate Ganache Frosting
Chopped toasted peanuts, for garnish (optional)

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.

Dan Evander
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I'm not a big fan of chocolate and peanut butter together. Is there another filling I could use?


Android tech
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This recipe is too complicated for me. I'm looking for something simpler.


Jarred Lord
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I'm allergic to peanuts. Do you have any suggestions for how I could modify this recipe?


Tena Tube
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These cupcakes look so delicious! I'm definitely going to try making them this weekend.


Hedaya Eltohamy
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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
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I had some trouble finding the right size cupcake liners, but other than that, the recipe was easy to follow.


Hamza Chauhan
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These cupcakes were a bit too sweet for my taste, but they were still good.


Tyrone Best
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I love chocolate and peanut butter together, so these cupcakes were right up my alley. They were delicious!


Marla Luna
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The recipe was easy to follow and the cupcakes turned out perfectly. I will definitely be making these again.


I luv oreo
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I made these cupcakes for my son's birthday and they were a huge success! He and his friends loved them.


Sarah Farris
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These cupcakes were a hit at my party! Everyone loved the chocolate peanut butter mousse filling. The cupcakes were also very moist and fluffy.