Cupcake Wars – Midnight Chocolate Peanut Butter “Cup”-Cake
I know what you’re thinking – Another Cupcake Wars cupcake? How? What? Um… Kim, you didn’t make it to Round 2… How could you have another cupcake from the show?
Just because I got eliminated after the first round doesn’t mean I didn’t plan for Round 2! And you can bet your sweet little cupcake lovin’ selves that I’ll be showing you guys everything I would have made had I been given the chance. You can knock this vegan out, but you can’t keep her down!
So the inspiration for this flavor came from the idea that comedy shows are on late (hence the “midnight”), and that as a comedian you have to cater to the peanut gallery. Ah, puns… Black as night dark chocolate cake is filled with a dab of creamy, all-natural peanut butter and some peanut butter frosting, then topped with some cake, more pb frosting, shaved chocolate and some whole peanuts.
I have to give a shout out to Isa Chandra Moskowitz and Terry Hope Romero for their “super top secret patented Isa and Terry Cupcake Excavation Method” from their book “Vegan Cupcakes Take Over the World”. I’m not really one for crazy decorations on my cupcakes (hmmm… that probably didn’t help me on the show), and this method was the perfect way to dress this guy up without making something that doesn’t feel like my baking.
Stay tuned for the other two flavors I would have made for the show – with recipes!
Midnight Chocolate Peanut Butter “Cup”-Cake
Yield: 12 cupcakes
1 cup non-dairy milk
1 teaspoon apple cider vinegar
3/4 cup organic evaporated cane juice
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon chocolate extract
1 cup organic unbleached all-purpose flour
2 tablespoons Dutch-processed cocoa powder
2 tablespoons black cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup all-natural peanut butter, for filling
Peanut Butter Frosting, recipe follows
2 ounces non-dairy dark chocolate, for garnish
2 tablespoons peanuts, for garnish
Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
In a medium sized non-reactive bowl, whisk the vinegar into the non-dairy milk, and set the mixture aside to curdle.
In a small bowl, sift together the flour, cocoa powders, baking soda, baking powder, and salt. Set the mixture aside.
Whisk the sugar, oil, and vanilla and chocolate extracts into the non-dairy milk mixture. Add the flour mixture, and stir just until combined.
Divide the batter into 12 muffin cups, filling each about 3/4 full.
Bake the cupcakes for 15 to 18 minutes, or until a tester inserted into the center comes out clean. Cool the cupcakes completely.
Peanut Butter Frosting:
5 ounces vegan shortening, room temperature (recommended: Earth Balance)
5 ounces vegan margarine (recommended: Earth Balance)
12 ounces powdered sugar, sifted
1 tablespoon non-dairy milk
1 1/2 teaspoons vanilla extract
1/2 cup all-natural peanut butter
In an electric stand mixer or with a had mixer, beat the shortening until it’s creamy. Add the margarine, and whip it into the shortening. Stop the machine, and scrape the sides of the bowl.
With the mixer on low, slowly add the powdered sugar. Once it’s incorporated, stop the machine and add the non-dairy milk and vanilla extract. Mix to incorporate. Scrape the sides of the bowl again, and add the peanut butter. Whip the frosting on high for several minutes until it’s very fluffy.
To assemble the cupcakes, fill a pasty bag fitted with a round shaped tip with the peanut butter frosting. Cut a triangle-shaped cone out of the center of each cupcake, and set it aside to top the cupcake later. Fill the hole with 1/2 to 1 teaspoon peanut butter, and then fill the rest of the way with the peanut butter frosting. Frost the top of the cake so that about 1/2 inch of the edge of the cake shows. Top the center of the cake with the piece you cut out, and garnish with shaved dark chocolate and a couple of the peanuts.
Prep Time: 30 minutes
Cook Time: 18 minutes
Inactive Prep Time: N/A
Ease of Preparation: Intermediate