Having dreamt about chocolate for countless nights in a row, and not wanting to break the health-week that my partner and I had promised ourselves, I began trying to think-up (once again) some yummy, but healthy chocolate treat-recipe. My experiment some weeks of using black beans for chocolate brownies was a success, but I did not have any black beans at hand.
On my way home last night, I passed by a cupcake shop and gazed inside. There was a decadently frosted chocolate cupcake sitting in the centre of the stand. On closer look, I realised that it was a chocolate cupcake frosted with a huge mass of peanut butter frosting on top. It looked seriously dangerous, and so I left immediately!
I had read some time ago about a recipe using silken tofu for cakes to replace eggs and butter, and was interesting in experimenting with this. Now was the time! So, I stopped off at my health-food-store, picked up a package of silken tofu, some peanut butter and made my way home to make a not-so-dangerous set of chocolate peanut butter cupcakes. This recipe contains no eggs, no dairy and no sugar-and trust me-you would not be able to tell!
This recipe is taken from Ania Catalano’s book: Baking with Agave Nectar, and I made just a few alterations. The recipe is simply a must try and will be a standard in my repertoire. It honestly looked as decadently delicious as those I saw in the cupcake shop-and I am sure tasted even better.
- 2 1/4 cups whole-wheat pastry flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup unsweetened cocoa powder sifted
- 1/2 cup olive oil
- 3/4 cups agave nectar
- ¼ rice syrup
- 1 cup almond milk
- 1/2 cup firm silken tofu
- 1 tablespoon vanilla
- 2 tablespoons apple cider vinegar
- Mix flour, baking powder, baking soda, salt and cocoa powder in a large bowl.
- In a food processor, blend oil, agave nectar, rice syrup, almond milk, tofu, vanilla and vinegar, scraping down the bowl often.
- Blend until very smooth, with no chunks of tofu visible, about 2-3 minutes.
- Combine wet ingredients with dry. Stir well and spoon into prepared pans, leaving some room at top of each cup.
- Bake for about 20 minutes or until a toothpick inserted into the center of cupcake comes out clean.
- Remove cupcakes from pan and place on cooling rack. Cool completely before filling and frosting.
- 12 ounces silken tofu
- 1/2 cup light agave nectar
- 1 cup unsweetened peanut butter
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- Blend the tofu in a food processor until very smooth and creamy, 1-2 minutes.
- Add agave nectar and blend again.
- Add the peanut butter, vanilla and salt and blend thoroughly until very light and smooth.
- Refrigerate for at least one hour to firm up before filling cupcakes.
- Line two cupcake pans with 18 paper liners. Fill any empty cups halfway with water to prevent scorching.
- Preheat the oven to 325 F degrees (165 C degrees).
- To assemble the cupcakes, you will need a pastry bag fitted with a large, plain smooth tip (you can make your own pastry bag with a Ziploc bag, and a tiny piece from the tip diagonally.
- Fill bag with peanut butter mousse and insert tip halfway into top of each cupcake.
- Squeeze the filling inside each cupcake until it starts to expand. My first cupcake actually exploded as I put far too much pressure onto the bag-so be careful!
Vegan Chocolate Ganache Frosting
- 8 ounces chopped unsweetened chocolate
- 1 cup of agave nectar
- 3/4 cup soy cream
- Combine the chocolate, agave nectar and soy cream in a saucepan.
- Heat over medium heat until chocolate melts, stirring constantly.
- Remove from heat. To spread easily, the ganache should be slightly warm, and the consistency of hot fudge.
- Spread ganache evenly over tops of cupcakes. (If the frosting is too firm, heat in microwave for a few seconds to soften up.) These lasted hardly a day and a half in my 2-person household (o.k. I did share some with my friends). Do let me know how long they last for you!