A Chocolate Success

Although I didn't take the time to make the filling for these chocolate cupcakes (I was afraid of a no-dairy-no-wheat-no sugar disaster) they got the approval of Nick and a friend who will gladly be a taste-tester if it involves chocolate.

The recipe made A LOT of cupcakes/cake, probably more than I needed to make, but I'll put the cake in the freezer for later.  I did cut the ganache recipe in half because it seemed like too much, which it was.  There is plenty left for the little cake, and probably more than that.  Here is the recipe:

Agave Sweetened Chocolate Peanut Mousse Filled Cupcakes
   
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 3/4 cups light agave nectar
1 cup soy milk
1/2 cup firm silken tofu
1 tablespoon vanilla extract
2 tablespoons raw apple cider vinegar

Filling:
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
8 ounces unsweetened chocolate, chopped
1 cup light agave nectar
3/4 cup nondairy creamer
1 tablespoon nonhydrogenated butter substitute (I used Earth Balance)
1 tablespoon vanilla extract

chopped toasted peanuts for garnish, optional
Instructions:     Preheat the oven to 325°F. Line 2 cupcake pans with 18 paper liners and fill the empty cups half full with 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 cake tester comes out clean. Remove the cupcakes from the pan and the pan and place on a cooling rack. Cool completely before filling and frosting.

Questions?  I'm happy to answer any regarding any of the ingredients.  I'm looking forward to my next cooking adventure and hope it's as successful as this one.

Comments

[Connie M.]

You amaze me,
Nick do you know how lucky (blessed) you are? Connie