Peanut Butter Fudge Stuffed Cupcakes
 
Prep time
Bake time
Total time
 
I am using my original recipe for Black Chocolate Cake which I developed back in 2017
It's a great recipe & I love the deep dark chocolate color (*hence the name "black chocolate cake")
However if you prefer a different recipe here is my updated chocolate cake recipe One Bowl~ One Hour Chocolate Cake
Serves: 18 cupcakes
Ingredients
  • For the Black Chocolate Cake Recipe:
  • All Purpose Flour 1½ cups + 3 Tablespoons (212g)
  • Granulated Sugar ¾ cup (150g)
  • Salt ½ teaspoon (3g)
  • Baking Powder 1½ teaspoon (6g)
  • Baking Soda 1½ teaspoons (6g)
  • Coconut Oil 7 Tablespoons (98g)
  • Boiling Water 1½ cup (360ml)
  • Dutch Process or Natural Cocoa Powder ¾ cup (70g)
  • Ground Flax Seeds 6 Tablespoons (48g)
  • Hot Water 9 Tablespoons (135ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • 1 Recipe Fudge Icing (Or halve recipe if you do not want extra)
  • For the Peanut Butter Icing: *new recipe
  • Vegan Butter 2 lbs (908g)
  • Confectioners Sugar 2 lbs (909g)
  • Vegan Lactic Acid 2 teaspoons
  • *If using apple cider vinegar use 2 teaspoons
  • Peanut Butter Powder ¾ cup
  • 1 Recipe Vegan Ganache
Instructions
  1. Prepare your cupcake tins with paper liners and preheat the oven to 350°F
  2. First prepare the chocolate cake
  3. Combine ground flax seed with the 9Tbs of hot water and whisk smooth
  4. Let stand for 5 minutes to thicken to a paste
  5. Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl
  6. Combine the coconut oil, 1½ cup boiling water and cocoa powder together and whisk smooth
  7. Add this liquid cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture in the bowl and whisk smooth
  8. Scoop the batter into your prepared cupcake liners filling ¾ full with batter
  9. bake immediately in the preheated oven for approximately 20-25minutes or when they are springy to the touch when you gently press the centers.
  10. Toothpick test will also determine if they are done, moist crumbs not raw batter
  11. While the cupcakes are baking prepare the fudge icing according to the recipe instructions on that post
  12. Next mix the peanut butter cheesecake icing:
  13. In a large mixing bowl with an electric mixer, cream the room temperature vegan butter on medium to high speed until light & fluffy
  14. Add the sifted confectioners sugar with the peanut butter powder and vegan lactic acid (*or apple cider vinegar if using) and mix on low speed until all is incorporated, then increase the speed to medium high and mix smooth
  15. Next prepare the optional ganache recipe and set aside to cool
  16. Once the cupcakes are cooled & preferably cold and all of your other recipes are prepared
  17. Hollow out the centers of the cupcakes and fill with fudge icing
  18. Pipe the peanut butter cheesecake icing and drizzle with optional ganache and a sprinkle of chopped roasted peanuts
Notes
New improved recipe for cheesecake icing allows us to keep these cupcakes at room temperature!
YAY!

However the icing will still be soft even at cool room temperature settings, so I always refrigerate these cupcakes anyway!

But due to the NO CREAM CHEESE recipe the shelf life is greatly increased

These cupcakes will stay fresh for up to 8 days wrapped well to prevent the cupcake portion from staling
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/peanut-butter-cupcakes/