Thursday, January 24, 2013
NATIONAL PEANUT BUTTER DAY! VEGAN TRIPLE-THREAT CHOCOLATE CUPCAKES WITH PEANUT BUTTER FILLING & KAHLUA GANACHE ICING
Printable Recipe
BRYANNA'S TRIPLE
THREAT CHOCOLATE CUPCAKES WITH PEANUT BUTTER FILLING (or use other Nut Butter)
(For GF, I'm sure an all-purpose GF flour mix would work in the batter.)
Makes 24 cupcakes
A delightful treat containing two of my favorite things—chocolate
and peanut butter. I kept the fat as low
as I could, while still producing a moist, triple-chocolaty, peanuty-rich
treat. My guests and granddaughters gobbled
them up. PS: They are not as complicated
as they look! The Filling and Ganache can be made ahead of time. You may have
to bring the Ganache to room temperature to spread properly if it is quite cold.
PEANUT BUTTER FILLING
1/2 cup natural smooth peanut butter (or use another
favorite nut butter, if you prefer)
1/2 cup (1/3 of a 12.3 oz. box) extra-firm SILKEN tofu,
crumbled
1/3 cup soft brown sugar
2 Tbs maple syrup
2 Tbs nondairy milk
1/4 tsp pure vanilla extract
GANACHE ICING
4 oz (preferably organic fair trade) dairy-free semisweet chocolate chips or chocolate,
chopped
1/3 cup nondairy milk (preferably rich full-fat soymilk, nut
milk, or non-dairy creamer)
1/4 cup extra-firm SILKEN tofu, crumbled
1 Tbs chocolate liqueur (Kahlua), or chocolate flavored syrup
for fancy coffees or Italian sodas
CUPCAKE BATTER
Mixture A (Cocoa Mix):
3/4 cup (preferably organic fair trade) unsweetened Dutch process cocoa powder
3/4 cup boiling water
1/2 cup nondairy "buttermilk" (scant 1/2 cup soy milk or nut milk with 1/2 T. lemon juice added)
Mixture B (Dry Mix):
1 3/4 cups sifted wholewheat pastry flour (measured AFTER the coarse bran is sifted
out)
1/3 cup white unbleached flour
1 1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
4 oz (preferably organic fair trade) dairy-free semisweet chocolate chips
Mixture C ("Butter" Mix):
6 Tbs vegan butter (try
my palm oil-free Buttah)
6 Tbs unsweetened, smooth applesauce
1 1/2 cups soft brown sugar
1/2 cup plain soy or other vegan yogurt
1 tsp pure vanilla extract
Making the Peanut
Butter Filling:
Process all of the ingredients together in a food processor
until very smooth. Scoop into a bowl and
refrigerate until time to use.
Making the Ganache:
Process the chocolate finely in a DRY food processor. Leave the chocolate in the processor.
Whip the soymilk and silken tofu together in the blender or
with a hand blender until VERY smooth.
Heat it in the top of a double boiler over simmering water until almost
to the boiling point. OR microwave
it in a microwave-save bowl for about 1 minute at 50 percent power, or until
very hot, but not boiling. (If the
mixture seems to curdle at all, blend it again until smooth.)
With the motor running, pour the hot soy creme in through the
feed tube. Process until the mixture is
smooth. Add the liqueur and process
briefly. Scoop into a bowl, cover and
cool.
Making the Cupcakes:
Preheat the oven to 350°F and place 2 racks in the lower and
middle third of the oven. Line two 12-cup muffin pans with parchment or silicone
cupcake liners.
Mixture A (Cocoa Mix):
Place the cocoa powder in a medium heatproof bowl. Add the
boiling water and whisk until a smooth paste forms. Whisk in the
"buttermilk" until well-combined. Set aside.
Mixture B (Dry Mix):
In another medium bowl, whisk the flours with the baking
soda, baking powder and salt. Stir in
the 4 oz. chocolate chips. Set aside.
Mixture C (“Butter” Mix):
In a large mixing bowl, using an electric mixer, beat the
vegan butter and applesauce with the sugar until it's light and fluffy, about
3 minutes. Beat in the soy yogurt and and vanilla.
Mixing: To Mixture C (“Butter”
Mix), add 1/2 of Mixture B (Dry Mix), stirring with a wooden spoon; then add half
of Mixture A (Cocoa Mix), stirring again with a wooden spoon. Repeat this procedure once again with the
last halves of Mixture B and Mixture A.
Do not overbeat—blend just until the mixtures are blended (like muffin
batter).
Carefully spoon 1/2 cupcake batter into the lined muffin
cups. Scoop about 1 Tbs. of the Peanut
Butter Filling into the center of each muffin cup of batter, pressing it gently
down into the batter a bit.
When you
have filled all the muffin cups, spoon the remaining batter evenly over each
mound of Peanut Butter Filling-topped chocolate batter, completely hiding the
filling.
Bake for 20 to 22 minutes, or until the cupcakes are springy
and test done when a cake tester is inserted into the side of one. (They may have sunk a little in the center,
but that's okay!) Let the cupcakes cool in the pans for 5 minutes, then
transfer them to wire racks to cool completely. When the cupcakes are cool, ice
them with the Ganache (you may have to bring it to room temperature to spread
properly if it is quite cold).
Nutrition Facts
Nutrition (per
cupcake): 225.9 calories; 33% calories from fat; 9.1g total fat; 0.0mg
cholesterol; 154.7mg sodium; 211.3mg potassium; 35.4g carbohydrates; 3.0g
fiber; 18.6g sugar; 4.5g protein; 4.7 points.
Enjoy!
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2 comments:
I need to make these this weekend. And eat all of them :-)
Oh Bryanna, these look like the absolute living end!! What heavenly creations!
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