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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jazzy land
[email protected]I can't wait to make these cupcakes again. They were so good!
md Shomon hossain
[email protected]These cupcakes are a must-try for any chocolate peanut butter lover!
Stephen Ravenfeller
[email protected]I would highly recommend these cupcakes to anyone who loves chocolate and peanut butter.
Ryan Witherspoon
[email protected]The cupcakes were moist and fluffy. They were the perfect texture.
Thulane Nyamazana
[email protected]I loved the chocolate peanut butter mousse filling. It was so rich and creamy.
Tsg Rokas
[email protected]These cupcakes were amazing! I will definitely be making them again and again.
Haq e zahra
[email protected]Overall, I thought these cupcakes were good, but not great. I might try a different recipe next time.
Avijit Ghosh
[email protected]I had some trouble getting the cupcakes to rise properly, but they still tasted good.
Rejin Dhami
[email protected]The cupcakes were a little dry, but the mousse filling was delicious.
Random Weirdness
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Lovely Jimin
[email protected]I've made these cupcakes several times and they always turn out perfect. They're a favorite in my house.
Jacob Simon
[email protected]These cupcakes are the perfect combination of chocolate and peanut butter. They're rich, decadent, and sure to satisfy any sweet tooth.
Su Barua
[email protected]I substituted almond butter for the peanut butter and they were still delicious.
Delight Swae
[email protected]The cupcakes were easy to make and the instructions were clear. I will definitely be making them again.
Edwin De Guzman
[email protected]I made these cupcakes for a party and they were a huge success. Everyone loved them!
Leaf_
[email protected]These cupcakes were a hit! The chocolate peanut butter mousse filling was rich and creamy, and the cupcakes themselves were moist and fluffy.