Agave Sweetened Chocolate Peanut Mousse Filled Cupcakes

Agave Sweetened Chocolate Peanut Mousse Filled Cupcakes
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Recipes for Agave Sweetened Chocolate Peanut Mousse Filled Cupcakes. These vegan cupcakes are very moist and decadent. The peanut butter filling doubles as a cake filling.


  • Cupcakes:
  • 2 3/4 cups sprouted spelt flour or whole wheat pastry flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon sea salt
  • 2/3 cup unsweetened cocoa powder, sifted
  • 1/2 cup canola oil
  • 1 3/4 cups light agave nectar
  • 1 cup soy milk
  • 1/2 cup firm silken tofu
  • 1 tablespoon vanilla extract
  • 2 tablespoons raw apple cider vinegar
  • Filling:
  • 12 ounces light firm silken tofu
  • 1/2 cup light agave nectar
  • 1 cup smooth peanut butter
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon sea salt
  • Vegan Chocolate Ganache Frosting
  • 8 ounces unsweetened chocolate, chopped
  • 1 cup light agave nectar
  • 3/4 cup nondairy creamer
  • 1 tablespoon nonhydrogenated butter substitute
  • 1 tablespoon vanilla extract
  • chopped toasted peanuts for garnish, optional


  1. Preheat the oven to 325°F. Line 2 cupcake pans with 18 paper liners and fill the empty cups half full with water to prevent scorching.
  2. To make the cupcakes, mix the flour, baking powder, baking soda, salt, and cocoa powder together in a large bowl. In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and vinegar, scraping down the bowl often. blend until very smooth, with no chunks of tofu visible, about 2 to 3 minutes. Combine the wet ingredients with the dry ingredients. Stir well and spoon into the prepared cupcake pan, leaving some room at the top of each cup. Bake for 20 minutes, or until a cake tester comes out clean. Remove the cupcakes from the pan and the pan and place on a cooling rack. Cool completely before filling and frosting.
  3. To prepare the filling, blend the tofu in a food processor until very smooth and creamy, about 1 to 2 minutes. Add the agave nectar and blend again. Add the peanut butter, vanilla extract, and blend thoroughly until very light and smooth. Refrigerate for 1 to 2 hours to firm before filling cupcakes.
  4. Prepare Vegan Chocolate Ganache Frosting (makes about 2 Cups frosting)
  5. Combine the chocolate, agave nectar, and creamer in a saucepan. Heat over medium heat until the Chocolate melts, stirring constantly. Remove from the heat and stir in the butter substitute and vanilla extract. To spread easily, the Ganache should be slightly warm, and the consistency of hot fudge.
  6. To assemble the cupcakes, you will need a pastry bag fitted with a large, plain, smooth tip. Fill t he pastry bag with peanut butter mousse and insert the tip halfway into the top of a cupcake. Squeeze filling inside each cupcake, just until it starts to expand. Next frost the tops. If the frosting is too firm, heat in the microwave for a few seconds to soften it up. Spread the Ganache evenly over the tops of the cupcakes. Let the cupcakes sit in the refrigerator for ready to serve. Garnish with peanuts if desired.