Chocolate-Peanut Butter-Cupcakes
Cake
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
4 h 30 min
Servings
10
Difficulty
Medium
Prep Time
30 Min
Description
These chocolate peanut butter cupcakes are a vegan dessert that will delight both chocolate and peanut butter lovers. Preparation takes about 30 minutes, plus chilling time. The recipe yields 10 servings and is ideal for birthdays or other festive occasions. The combination of dates, cashews and peanut butter makes these cupcakes a special treat.
Ingredients (15 ingredients)
-
90 g Dates, dried and pitted
-
40 g Cashews
-
40 g Buckwheat flour, whole grain
-
1 EL Cocoa
-
0.5 TL Vanilla
-
2 TL Coconut oil, melted
-
40 g Cashews
-
2 EL Maple syrup
-
60 g Peanut butter
-
1 Stück Banana, ripe
-
0.5 TL Vanilla, ground
-
40 ml Almond milk
-
1 EL Lemon juice
-
40 g Cocoa butter
-
1 EL Cocoa nibs or chopped peanuts
Preparation (8 steps)
Grind dates and cashews
Put 90 g dates and 40 g cashews into the mixing bowl and grind for 10 sec./speed 10. Transfer the nut mixture to a mixing bowl.
Mix nut mixture
Mix the nut mixture with 40 g buckwheat flour, 1 tbsp cocoa, ½ tsp vanilla and 2 tsp (20g) melted coconut oil in the mixing bowl.
Prepare muffin tins and distribute dough
Line 10 mini muffin tins with 3 cm baking paper circles. Divide the chocolate dough onto the 10 molds and flatten it in them. Refrigerate overnight or for at least 3 hours.
Soak cashews
Soak 40 g cashews in water overnight (or at least 4 hours). The next day, drain the nuts.
Puree peanut butter cream
Place the soaked cashews with 2 tbsp maple syrup, 60 g peanut butter, 1 banana cut into pieces, ½ tsp vanilla, 40 ml almond milk and 1 tbsp lemon juice in the mixing bowl and puree for 1 min./speed 8.
Melt cocoa butter
Melt 40 g cocoa butter in a water bath over medium heat, then add and mix again.
Chill cream
Refrigerate the cream for 2-3 hours until it reaches a piping consistency.
Decorate mini muffins
Carefully remove the mini muffins from the molds and place on a plate. Fill the peanut butter cream into a piping bag with a star nozzle and decorate the muffins with it. Finally, sprinkle with 1 tbsp cocoa nibs or chopped peanuts.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
Allergens
- Cashews
- Peanuts
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
