I took a picture of some of the remaining cupcakes on Friday. |
Vegan Peanut Butter Filled Chocolate Cupcakes
Prep time:
Cook time: 20 minutes
Total time:
Makes: 2 dozen
Cook time: 20 minutes
Total time:
Makes: 2 dozen
What you need:
Chocolate cupcakes
Peanut butter frosting
Chocolate ganache
Chocolate peanut topping
Make everything. Once the cupcakes are completely cool, fill
each cupcake with peanut butter frosting using a pastry bag with a narrow tip. Or,
use a paring knife to cut an inverted cone out of the top middle of each
cupcake, spoon some frosting inside the cupcakes, then gently but firmly
replace the cone tops onto the cupcakes. This technique is courtesy of Vegan
Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.
Spread the chocolate ganache evenly over each cupcake and sprinkle with the
chocolate peanut topping.
Chocolate Cupcakes
Ingredients:
2 1/4 cups white flour
3/4 cup whole wheat flour
1 cup cocoa powder
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/4 cups coffee
1 cup canola oil
2 tsps vanilla
Preheat oven to 350° and line two 12-cup cupcake pans with
paper liners.
In a large bowl, sift together flour, cocoa powder, sugar,
baking powder, baking soda, and
salt.
In a separate bowl, whisk together coffee, canola oil, and vanilla.
Pour wet ingredients into dry mixture and whisk until thoroughly combined.
Divide the batter evenly among the prepared cupcake liners.
Bake for about 17 to 20
minutes, or until an inserted toothpick comes out clean. Remove
from oven and allow to cool on a wire rack.
Peanut Butter Frosting
Ingredients:
1/4 cup margarine, softened
1/2 cup creamy peanut butter
1 1/2 tsps vanilla extract
1 1/4 cups powdered sugar
1 tbsp almond milk, plus a little extra
Put everything except the almond milk into a bowl. Mix with
an electric mixer until combined. Add one tablespoon of almond milk and mix,
then continue to add milk until you reach a fluffy consistency.
Chocolate Ganache
Ingredients:
1 1/2 cups semi-sweet chocolate chips
1/4 cup almond milk
1 1/2 tbsp coconut oil at room temperature
Using a double boiler or microwave, melt the chocolate chips
in a medium bowl with the almond milk. Whisk in the coconut oil until smooth.
Chocolate Peanut Topping
Ingredients:
1 cup chocolate chips
1 cup roasted peanuts (I use honey roasted, but use whatever
you want)
Combine both ingredients in a food processor. Pulse until
the pieces are chopped pretty finely and well mixed together.