I hate to say it, but the peanut butter buttercream was the star of this cupcake. I could eat this stuff by the bucket.
I am glad to be spending so much time on developing recipes, because I have the opportunity to learn by way of trial and error. I love baking vegan cupcakes for several reasons, one of which is the challenge that comes in developing and tweaking recipes to make the finished product just as good (or better) than a standard cupcake.
Unfortunately, this one wasn’t as good as a standard cupcake.
It definitely looks heavenly, and everyone found the cupcakes enjoyable, but I wasn’t happy with the texture of the cake.
It was a little…how shall I say…SPONGY. I made a fatal error while I was baking. I was winging it. That never works well.
In any case, as I’ve blabbered on about several times, this is all in the name of cupcake perfection. There are bound to be successes and failures. One thing that I was pleased with was the homemade vegan peanut butter cup that I baked into the middle. They were so yummy! After the fact, I was wishing that I had made an extra batch of them on their own.
Vegan “Chocolate” Peanut Butter Cups
(print this recipe)
(Yields 24 mini cups or 12 large)
10 oz. vegan chocolate chips (I use these)
1 Tablespoon vanilla extract (or any other extract of your choice–I use this)
1 cup peanut butter natural, creamy or crunchy
1/4 teaspoon salt
1/2 cup powdered sugar, sifted
24 mini paper liners or 12 regular-size paper liners
1. Place paper liners into a muffin tin.
2. Microwave the chocolate chips for 1 minute in a glass bowl, and stir. Microwave for an additional 45 seconds-1 minute (depending on the power of your microwave), making sure not to over heat. When the chips have completely melted, add in the extract of your choice. Allow to cool slightly.
3. Put the slightly cooled chocolate inside of a pastry bag with a small tip, or into a plastic bag with the corner cut off (you can see an example here). Pipe the chocolate into each of the paper liners, just covering the bottom and edges of the surface. Put in the freezer to set.
3. Using a hand or stand mixer, combine the peanut butter and salt, then add in the powdered sugar.
4. Spoon (or pipe) a dollop of peanut butter into the center of the set chocolate. Using the remaining chocolate, pipe on top of the peanut butter to cover and fill.
5. Place the tray back in the freezer and allow to set for 30-45 minutes.
I hope everyone has a great weekend! This weekend, I’ll be working on a very special cupcake. I can’t wait to share it with you guys!!