These are the most outlandishly decadent cupcakes you will ever have the privilege to bite into – but they are a bit labor-intensive. The almost-black chocolate cake is rich, moist, and filled with an even richer chocolate fudge and then the cake is topped with a creamy peanut butter cheesecake frosting and finished with a drizzle of ganache. These cupcakes are pretty much the best thing we've seen in a while.

Peanut Butter Fudge Stuffed Cupcakes [Vegan]

$2.99
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Calories

869

Serves

14

Ingredients

For the Cake:

  • 1 1/2 cups, plus 3 tablespoons all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 11/2 teaspoon baking powder
  • 11/2 teaspoons baking soda
  • 7 tablespoons coconut oil
  • 11/2 cup boiling water
  • 3/4 cup cocoa powder
  • 6 tablespoons ground flax seeds
  • 9 tablespoons hot water
  • 2 teaspoons vanilla extract

For the Fudge:

  • 5 tablespoons granulated sugar
  • 5 tablespoons water
  • 2 tablespoons corn syrup
  • 1 cup unsweetened cocoa powder
  • 2 tablespoons vegetable oil
  • 2 tablespoons solid vegetable shortening
  • 4 tablespoons corn syrup (you can sub glucose or golden syrup here)
  • 8 ounces vegan butter
  • 2 teaspoons vanilla extract
  • 2 pounds confectioner's sugar or icing sugar
  • 4-6 tablespoons cold water to adjust the consistency

For the Cheesecake Icing:

  • 12 ounces vegan cream cheese
  • 1 cup peanut butter
  • 11/2 cup confectioners sugar
  • 1 teaspoon vanilla extract

For the Ganache:

  • 4 ounces semi-sweet vegan chocolate
  • 1/4 cup non-dairy milk of your choice

Preparation

To Make the Cake:

  1. Combine the ground flaxseed with the 9 tablespoons of hot water and whisk it until it's smooth.
  2. Let it stand for at least 5 minutes or up to 30 minutes to thicken to a paste.
  3. Combine the flour, sugar, salt, baking powder, and soda in a large mixing bowl.
  4. Combine the coconut oil, 1 1/2 cup of boiling water, and cocoa powder and whisk them smooth.
  5. Add the cocoa mixture, the flax eggs mixture, and the vanilla extract to the flour mixture and whisk them smooth.
  6. Pour the batter into your cupcake tins and bake them immediately in a preheated 350°F oven for approximately 20 minutes or until the cupcakes are springy to the touch when you gently press the centers.
  7. Cool the cakes in the pan, then flip them out onto a cooling rack to cool completely.

To Make the Fudge:

  1. In a small pot on the stove, combine the first 3 ingredients and bring them to a boil for about 2-3 minutes. Then pour them into a bowl and allow them to sit in the freezer to cool rapidly while you gather the other ingredients.
  2. In the bowl of your mixer, fitted with a paddle attachment, or in a large mixing bowl with a hand blender, add the cocoa powder and the cooled but still warm simple syrup and mix them until it forms a firm mass.
  3. Add the vanilla extract.
  4. Add the vegetable oil and solid vegetable shortening and mix it well.
  5. Add the corn syrup and the softened butter, mix them smooth.
  6. Add the sifted confectioner's sugar a little bit at a time and mix it until it's smooth.
  7. Slowly add some of the cold water about 1 tablespoon at a time until you reach the desired consistency.

To Make the Frosting:

  1. Combine the vegan cream cheese and the peanut butter in a mixer with a paddle attachment and mix them at low speed to smooth them out.
  2. Add the sifted confectioner's sugar and the vanilla extract and mix them at a low speed just until they're combined.
  3. Refrigerate this until you are going to use it.

To Make the Ganache:

  1. Combine the chopped chocolate and milk in a small saucepot over low heat, constantly stirring, until it's melted and smooth.

To Assemble:

  1. Cut a cone out of the top of your cupcake. Imagine you are creating a very tiny ice cream cone holder.
  2. Fill the hole with the fudge.
  3. Top it with the cheesecake frosting and drizzle the ganache over the top.

Nutritional Information

Per Serving: Calories: 869 | Carbs: 125g | Fat: 39g | Protein: 9g | Sodium: 276mg | Sugar: 100g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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