Choco-mayo cupcakes and peanut butter (vegan) with Mama Yo! - Mama Yo!

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Choco-mayo cupcakes and peanut butter (vegan) with Mama Yo!

Written by : Jasmine Cuisine

Published on : 15-07-2019

Jasmine Cuisine offers us a delicious recipe for choco-mayo cupcakes and peanut butter (vegan) with Mama Yo!

Preparation time : 30 minutes

Break time: 1h

Portions : 15 portions

Cooking time: 20 minutes

Cupcakes choco-mayo

    • 2 cups all-purpose flour, sifted
    • 1 cup of sugar
    • 1/2 cup unsweetened cocoa powder
    • 1 teaspoon of baking soda
    • 2 teaspoons baking powder (baking powder)
    • 1/4 teaspoon of salt
    • 1 cup of vegetable mayonnaise MamaYo!
    • 1 cup of water
    • 2 teaspoons pure vanilla extract
    • 1 teaspoon of apple cider vinegar

Peanut butter frosting

  • 1 cup of creamy peanut butter
  • 1 cup margarine / vegan butter, at room temperature
  • 4 cups caster sugar (icing sugar)
  • 2 tablespoons of vegetable milk (vanilla soy for me), at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 pinch of salt

Chocolate ganache

  • 50 grams of dark chocolate 65% minced
  • 50 grams of vegetable milk (vanilla soy for me), at room temperature

Garnish

  • 3 tablespoons roasted peanuts, coarsely chopped
  • 1 teaspoon of fleur de sel

PREPARATION

Cupcakes choco-mayo

  • Preheat the oven to 350F. Butter and flour 15 non-stick muffin cups, or line with paper or silicone cups.
  • In the bowl of a food processor or stand mixer, combine the flour, sugar, cocoa, baking soda, baking powder and salt and mix gently to combine.
  • Add the mayonnaise, water, vanilla and apple cider vinegar and mix on low speed until the dough is smooth and without lumps, no more (do not mix too much).
  • Spread the dough evenly between the prepared mussels until 3/4 of their capacity. Bake for about 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
  • Cool completely on a wire rack before icing, about 1 hour.

Peanut butter frosting

  • Combine peanut butter and margarine / vegan butter together in a bowl of a stand mixer and mix on medium speed for 1 to 2 minutes, or until a creamy texture is obtained.
  • Add the caster sugar, vegetable milk, vanilla and salt and mix for about 3 minutes, or until desired consistency (adjust the amount of powdered sugar and vegetable milk to your liking).
  • Using a spread knife or pastry bag with a plain or fluted sleeve, glaze the cooled cupcakes. Refrigerate while preparing the ganache.

Garnish

  • Before the ganache freezes, sprinkle each cupcake with chopped peanuts and a pinch of fleur de sel.

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