Chocolate Peanut Butter Cupcakes
Cake
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Cook Time
4 h 30 min
Servings
10
Difficulty
Medium
Prep Time
30 Min
Ingredients (15 ingredients)
-
90 g Dates, dried and pitted
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40 g Cashews
-
40 g Buckwheat flour, whole grain
-
1 EL Cocoa
-
0.5 TL Vanilla
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2 TL Coconut oil, melted
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40 g Cashews
-
2 EL Maple syrup
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60 g Peanut butter
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1 Stück Banana, ripe
-
0.5 TL Vanilla, ground
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40 ml Almond milk
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1 EL Lemon juice
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40 g Cocoa butter
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1 EL Cocoa nibs or chopped peanuts
Preparation (8 steps)
Grind dates and cashews
Place 90 g dates and 40 g cashews in the mixing bowl and grind for 10 sec/speed 10. Transfer the nut mixture to a mixing bowl.
Mix nut mixture
In the mixing bowl, mix the nut mixture with 40 g buckwheat flour, 1 tbsp cocoa, ½ tsp vanilla and 2 tsp (20g) melted coconut oil.
Prepare muffin tins and distribute dough
Line 10 mini muffin tins with 3 cm baking paper circles. Divide the chocolate dough among the 10 tins and press flat. Refrigerate overnight or for at least 3 hours.
Soak cashews
Soak 40 g cashews in water overnight (or for at least 4 hours). The next day, drain the nuts.
Purée 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 purée for 1 min/speed 8.
Melt cocoa butter
Melt 40 g cocoa butter in a double boiler over medium heat, then add and mix again.
Refrigerate cream
Refrigerate the cream for 2-3 hours, until it reaches a piping consistency.
Decorate mini muffins
Carefully remove the mini muffins from the tins 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! 🎉
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Allergens
- Cashews
- Peanuts
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