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Chocolate Peanut Butter Mousse–Filled Cupcakes

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Chocolate Peanut Butter Mousse–Filled Cupcakes

Chocolate Peanut Butter Mousse–Filled Cupcakes

amanda

Equipment

  • - Stand Mixer: KitchenAid Artisan Stand Mixer with Prep Mode (KitchenAid Artisan Stand Mixer with Prep Mode)

  • - Silicone Cupcake Liners: Simply Bake Nonstick Aluminum Foil & Parchment Cases for Muffin Pan, Set of 120 (Simply Bake Nonstick Aluminum Foil & Parchment Cases for Muffin Pan, Set of 120)

  • - Electric Hand Mixer: Hamilton Beach 21490 Cake Batter Maker with Blender and Whisk Attachments (Hamilton Beach 21490 Cake Batter Maker with Blender and Whisk Attachments)

  • - Electric Mixer: Cuisinart 400WST-4SD Hand Blender with Powered Sharpener, (Cuisinart 400WST-4SD Hand Blender with Powered Sharpener - Count: 96)

  • - Digital Scale: OXO BT Digital Kitchen Scale with USB (OXOBT-Digital-Kitchen-Scale-USB)

  • - Microwave: Breville Kettle + Infuser Tea Maker 21-Cup Compact Stainless Steel with Touchscreen Controls (Breville Kettle + Infuser Tea Maker 21-Cup Compact Stainless Steel with Touchscreen Controls)

  • - Piping Bags: Wilton Premium Decorating Tips Set, 28 Pieces (Pack of 3) (Wilton Premium Decorating Tips Set, 28 Pieces - Pack of 3)

  • - Mixing Bowls: Anchor Hocking Glass Quad Pitcher Set (18-Piece) with Lids and Stemware Included (Anchor Hocking Glass Quad Pitcher Set [18-Piece] with Lids and Stemware Included)

Ingredients

  • 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

  • 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)

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

Garnish with peanuts if desired.
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