When there’s a birthday we celebrate, with cake! Only these cup-cakes are cakeless! Every other year until they are 5 the girls get a big party and I make an elaborate cake or two. Yes sometimes multiple! Even when they don’t have a party I make a cake. One year A helped me make her layered purple rose cake when it was just us and we were going to be leaving town as she was celebrating her birthday in Georgia at one of her favorites places, Blabla! Last year I made S a fashion doll (Barbie, but mom not a Barbie cake, the year before was a Paris Cake that was layered with pink fondant poodles and a 3D Rice Krispie and chocolate Eifel Tower, she has also had silver microphone cupcake cones. A had a HUGE Tiger Lily Blabla cake for her first birthday, 3 cakes (yes 3!) for her 3rd birthday. A giant 3D pumpkin, a striped double layer cake, and a smaller double layer cake with birdies all 3 different flavors and covered in marshmallow fondant to go with a Pumpkin Blabla theme and being 3 you need 3 cakes, right? On her 5th birthday she had a 3 tiered mermaid cake that was vanilla with blueberry buttercream filling. This year neither of the girls really wanted a traditional cake. A had her party with friends before her birthday at her gymnastics gym and had a “Flips and Froyo” party because she said she didn’t want cake and just wanted froyo so we did a froyo bar. She wanted me to make it with fruit but it was easier with the number, location, ect to pick up froyo. On her birthday I said I would make her a cake and I came up with this great idea because she LOVES peanut butter cups! So I of course had to test the recipe and create it and in the meantime she got another idea for a cereal cake made out of just cereal. No cake, no frosting, she just wanted cereal like Rice Krispie Bars with So Delicious Coco Whip and cereal sprinkles. That’s in the works I will be sure to post a picture on Instagram later today, but after she saw and tested these and her eyes got big I decided we will go with these and I will still make the cereal for her birthday sleepover.
I always look forward to when there are birthdays coming up as it means I have the chance of making even more cakes. You don’t have to be a professional to start baking. It’s such a fun interest to take up that you may find yourself loving being in the kitchen. Sometimes I have dreams of wanting to become a professional baker and open my own business. I did some research into this briefly and came across companies like Delhi Baker’s Club who offer people in India a place to be creative and gain their skills in the world of bakery if they aim to become a professional in the future. The idea of bringing out people’s interest and passion is something that is really inspirational. Don’t think that because you are not in Paris or London that baking is something out of your reach. Anyone can venture into this as a hobby. Once you start, you won’t want to leave the kitchen! Baking with my kids is also a bonus for me too.
As I sat here preparing this post S pointed out that I forgot to add one of her favorite birthday cakes to the collage, a layered red velvet, white rose, cake. The cake actually has edible red glitter on it. As well as another honorable mention made for a friend.
These Chocolate Peanut Butter Cup-cakes are just amazing and I bet you can come up with a reason to make them even if it isn’t your birthday! Not that you need a reason! The chocolate is like a fudge because who want to bite in and have it crack and the filling squish out? They aren’t too soft though that you can’t take them out of the wrapper but more the texture of a hard fudge, my husband says it’s like cooked pudding skin texture. The filling….. a peanut butter mousse! Dairy free, gluten free, and vegan, these are perfect for almost any peanut butter cup fan! It only takes 7 ingredients to whip these babies up, oh wait 8 because sprinkles are not optional if it’s your birthday! I originally had no plan of blogging me but when your daughter tells you that you “have to” then who am I to argue since they were for her birthday.
So here is the deal…..they are really easy to make but to make them easy to make for everyone I’ll break it down. If you happen to have two different size molds that go into each other that works best. If not don’t worry you can make the filling in a 9×9 pan and cut circles with a 1 3/4″ or so round cookie cutter or biscuit cutter, there will be the “scraps” in between but trust me anyone in the house will be happy to help you get rid of those! The third option is to make mini ones which I haven’t made yet but you can place the filling in the freezer to set and use a small melon baller to make middles, again you will probably have extras depending on how many you feel like making or may have to make more chocolate to use it up as the ratios will be a little different than the standard cupcake size I made. If you have extra peanut butter filling it is great with apples, as is, or I’m sure you can find a use for it, it will not go to waste. Same goes for the chocolate sauce as you can add extras into a mocha, make fudge balls with it, top ice cream with it, whatever you want it’s chocolate so again don’t think it will go to waste. You can get 16-18 standard cup-cakes, if you want to make minis, or even bars you can. Bars I would say you get a good 8×8 or 9×9 pan and can cut the bars into the size you want.
These Chocolate Peanut Butter Cup-cakes will have you pretending it's your birthday! @So_Delicious @GoMightyNut #vegan #tasteamazing Click To Tweet
Chocolate Peanut Butter Cup-cakes
Makes 16-18 standard size cupcakes
3/4c pure maple syrup or agave (used maple syrup)
1/2c canned full fat coconut milk (used So Delicious Original Culinary Coconut Milk
1c coconut oil, melted (organic Coconut Oil from Costco)
1 1/2c raw cocoa/cacao powder (used Navitas Naturals Cocao Powder)
2 tsp vanilla
pinch of sea salt
Peanut Butter Cream Filling
1/2c canned full fat coconut milk (used So Delicious Original Culinary Coconut Milk)
1/2c powdered peanut butter (used Peanut Butter & Co Go Mighty Nut Powdered Peanut Butter)
1 tub coconut whipped cream (So Delicious Original Coco Whip)
1 TBSP maple syrup, honey, or liquid sweetener of choice, optional
Place the tub of coconut whipped cream in the refrigerator to thaw out an hour or two ahead of time. You don’t want to use frozen as it won’t fold in. Shake coconut milk and mix with powdered peanut butter, along with added sweetener if desired. Don’t over mix as you don’t want a lot of air in the mixture. Once it is mixed fold in coconut whipped cream, just until combined. If using a smaller mold than your cupcake mold/wrappers put the mixture into 16-18 molds and gently tap to the bottom of the pan. If cutting with a cutter line a 9×9 pan with parchment paper and spread the mixture into the pan. Place fillings in the freezer for at least 30 minutes to set. If making smaller ones place the bowl of filling in the freezer until it is set enough to scoop out spoonfuls. If making bars see below. Once filling has set cut out circles if needed with a round cutter, placing close together to get as many as possible. You want the fillings to be ready, place in the freezer until ready so they don’t soften too much. In a large bowl mix together maple syrup, coconut milk (again shaking or mixing if you haven’t), melted coconut oil, vanilla, and salt. Add in cocoa powder and whisk or use a hand mixer to mix together until smooth but not over mixing adding a lot of air bubbles. For standard cupcake size spoon approximately 1 tablespoon (no more than 1.5 tablespoons) into the bottom of each silicone, or paper muffin tin. I like silicone as they come out nice and clean, if using paper liners I would use a lined or sturdy one and place in a muffin tin so they don’t fold in or loose shape. Tap the bottom to smooth out chocolate. It should still be soft. Grab the fillings and carefully press them into the chocolate, not pushing all the way to the bottom but so it just molds up around the sides of the filling but not all the way up the sides. Place in the freezer for 10 minutes. Remix the chocolate and heat for 30 seconds if needed but it should be the consistency of frosting. Place chocolate into a plastic frosting bag and cut the tip or a gallon ziploc bag and cut the tip (about the size of a pencil). Pull the cups out of the freezer and squeeze chocolate in the space around the filling, around the edge of the cupcake mold, than in a circle from the outside in on the top. Gently tap the cups to level out, I hold the edges of the silicone mold and just tap twice and place them back on the baking sheet. Continue until all are done, add sprinkles if desired, and place in the freezer for 1 hour or until ready to enjoy. We like them straight from the freezer. Enjoy!
For a pan you will want to make the chocolate, pour 1/3- 1/2 of the chocolate in the bottom of a 8×8 pan lined with parchment paper. Place in the freezer for about 15 minutes to just set the top. Make the filling as instructed above and spread out on top of the chocolate, place in the freezer for about 30 minutes. Slightly heat up the remaining chocolate, remix, and spread on top of the peanut butter filling. Place back in the freezer for at least an hour or until ready to enjoy. Remove from the freezer, pull bars out of the pan using the parchment paper and cut into desired size. These can be enjoyed straight out of the freezer, especially if you just made them, but if you make them ahead and have them in the freezer for awhile I like to pull them out about 10-15 minutes (depending on the weather, in the warmer months you will need less time) before enjoying to soften up so the middle gets to be a mousse like texture. Enjoy!Yes these #gf #vegan no bake Chocolate Peanut Butter Cup-cakes #tasteamazing! @GoMightyNut @So_Delicious #SweatPink Click To Tweet