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.


CHOCOLATE PEANUT BUTTER MOUSSE-FILLED CUPCAKES (source Ania Catalano)

  • 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

Cupcakes

  1. Mix flour, baking powder, baking soda, salt and cocoa powder in a large bowl.
  2. In a food processor, blend oil, agave nectar, rice syrup, almond milk, tofu, vanilla and vinegar, scraping down the bowl often.
  3. Blend until very smooth, with no chunks of tofu visible, about 2-3 minutes.
  4. Combine wet ingredients with dry. Stir well and spoon into prepared pans, leaving some room at top of each cup.
  5. Bake for about 20 minutes or until a toothpick inserted into the center of cupcake comes out clean.
  6. Remove cupcakes from pan and place on cooling rack. Cool completely before filling and frosting.

Filling

  • 12 ounces silken tofu
  • 1/2 cup light agave nectar
  • 1 cup unsweetened peanut butter
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  1. Blend the tofu in a food processor until very smooth and creamy, 1-2 minutes.
  2. Add agave nectar and blend again.
  3. Add the peanut butter, vanilla and salt and blend thoroughly until very light and smooth.
  4. Refrigerate for at least one hour to firm up before filling cupcakes.
  5. Line two cupcake pans with 18 paper liners. Fill any empty cups halfway with water to prevent scorching.
  6. Preheat the oven to 325 F degrees (165 C degrees).

Assembly

  1. 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.
  2. Fill bag with peanut butter mousse and insert tip halfway into top of each cupcake.
  3. 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
  1. Combine the chocolate, agave nectar and soy cream in a saucepan.
  2. Heat over medium heat until chocolate melts, stirring constantly.
  3. Remove from heat. To spread easily, the ganache should be slightly warm, and the consistency of hot fudge.
  4. 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!
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{ 3 comments… read them below or add one }

farida June 14, 2008 at 9:02 pm

What a great idea to fill cupcakes! Just like choux pastry:) Looks so delicious.

Oliver Reich June 26, 2008 at 9:46 am

That would have been a great birthday cake :)

June July 17, 2008 at 2:04 am

Those look really tempting and to think that they are healthy too. Great pictures.

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