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.
TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES
My sister and her friends were over when I made these imitation Reese's® peanut butter cup cupcakes, and they disappeared! Recipe is borrowed from the Jell-O® website, but I didn't want to make the cakes peanut butter and jelly, so I went for peanut butter and chocolate instead.
Provided by rileybrat
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper liners.
- Combine cake mix, cold water, peanut butter, pudding mix, and eggs in a large bowl; beat with an electric mixer until smooth. Spoon into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 18 to 21 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
- When the cupcakes are almost fully cooled, stir confectioners' sugar and milk together in a bowl. Add cocoa and cornstarch and stir until desired consistency; eyeballing it works well for icing.
- Cut out a square in the top of each cooled cupcake. Fill with icing.
Nutrition Facts : Calories 200 calories, Carbohydrate 35.1 g, Cholesterol 23.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 233.3 mg, Sugar 28 g
DECADENT CHOCOLATE PEANUT BUTTER FILLED CUPCAKES
Not for the faint of heart, definitely not diet friendly! I concocted these when I was fiending for chocolate and peanut butter. The cake part is based on a recipe I saw on Allrecipes.com and fixed it up to my liking, frosting and filling were my idea! Tis works really well with the Debbie Meyer filled-cupcakes tool but you can also just use a pastry bag with a tip to fill them. Also a good way to use up a whole 2-lb bag of confectioners sugar! Can use regular all-purpose or cake flours instead of WWP if you don't have it nearby.
Provided by the80srule
Categories Dessert
Time 40m
Yield 24-30 cupcakes, 24-30 serving(s)
Number Of Ingredients 17
Steps:
- Firstly, while you're doing all this-- leave that stick of salted butter out to soften. It needs about 20-30 minutes to soften to make really good smooth frosting.
- In a large bowl, sift the flour, baking powder, cocoa powder, salt, and sugar together until blended.
- Whip the egg whites until a little frothy then pour them in-- wanna use egg substitute like Egg Beaters or pourable egg whites? Use 1/2 cup like normal eggs.
- Add the oil and vanilla and beat well.
- Mix in the milk well, and beat on low speed (or carefully whisk by hand) to make sure there are no lumps in the mixture.
- Fill 24 muffin papers halfway (you might get up to 30 or so with this recipe though, so fill as needed) with batter, and bake at 350F for 15-20 minutes or until a cake tester comes out clean.
- While they're cooling off, make the filling by combining the peanut butter, vanilla, and 1 lb of confectioners' sugar (usually a whole little box, or about half of a 2-lb bag) in a bowl and beating on high until fully mixed. Resist the urge to eat all of it out of the bowl!
- Scoop the filling into a pastry bag (or my ghetto way of using a food storage bag with the corner cut off to clip on a decorator tip) and when the cupcakes have cooled, fill each cupcake with roughly 1 tablespoon worth of filling.
- Make the frosting by taking a large bowl and putting the butter (which should be good and soft now!) into the bottom, and running the electric mixer through it before putting any other ingredients in the bowl.
- Add a little bit of confectioners sugar, the cocoa powder, and vanilla and beat again.
- Alternate adding confectioners' sugar and a little milk at a time until you get a nice, thick frosting-like consistency.
- Spread the frosting onto each cupcake with a frosting spreader or butter knife, or use a pastry bag and decorator tip for a fancier touch.
- Enjoy the sweet chocolatey peanut buttery overload!
Nutrition Facts : Calories 386, Fat 17.3, SaturatedFat 4.8, Cholesterol 11.9, Sodium 233.2, Carbohydrate 55.6, Fiber 2.3, Sugar 47, Protein 6.2
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