Friday, August 15, 2014

Cheesecake-stuffed mocha zucchini cupcakes with mocha frosting and peanut butter glaze

cheesecake-stuffed mocha zucchini cupcakes with mocha frosting and peanut butter glaze

Anyway. That was wild, wasn’t it? Making a totally squash-free—even *gasp* gluten-free—blueberry crisp? Ah yes. It’s good to be adventurous.

Now back to your regularly scheduled zucchini-infused content.

weird banana gif
Yay! source

I don’t really have anything to say today. Mostly because I am 1,000 words behind on mah berk, and that is making me sad and want to procrastinate even more.

In case you were wondering, no, I do not have any shame in regards to that recipe title. One thing just led to another, as they tend to do in my kitchen, and soon I was not only stuffing my chocolate mocha zucchini cupcakes with cheesecake, but also smearing on chocolate mocha frosting and drizzling on some peanut butter glaze. It began with the idea of oh! I should make mocha zucchini cupcakes! Then, oh! I should stuff them with cheesecake! And then I went and asked my mom if there was anything missing, and she said, “Peanut butter”, which, total genius, so of course I went ahead and added that.

The only issue is that I’m not sure if coffee and peanut butter go together. And if they do, in fact, go together, then why hasn’t anyone made a peanut butter-flavored latte yet? Dunkin Donuts, I am waiting.

the rich guys over at dunkin donuts corp are a bunch of motherfuckers with no taste
We already have cookie dough. WHY NOT PEANUT BUTTER, MOTHERFUCKERS?! source

Do know that I displayed a remarkable amount of restraint in not stuffing these cupcakes with cookie dough. Because June Baby does love her cookie dough.

It hardly matters, though, since the mocha frosting here is just incredible. So fluffy and easily pipeable and filled with chocolate espresso flavor, mmmm... I’m not really sure how any of it got on the cupcakes. Make it at your own risk.

Cheesecake-stuffed mocha zucchini cupcakes with mocha frosting and peanut butter glaze
Er. Meh. Gerd. Kerpkahks.

Okay. I’m done for today. Here’s the recipe.

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Cheesecake-stuffed mocha zucchini cupcakes

Ingredients

Cheesecake filling (adapted from Veg Angela)

226 grams • nondairy cream cheese (e.g. Tofutti), softened • 8 ounces

30 grams • fresh lemon juice • 2 tablespoons

Zest of half a lemon

Pinch salt

Cake batter (adapted from Speedbump Kitchen)

312 grams • all-purpose flour • 2 ½ cups

20 grams • cocoa powder • ¼ cup

4 grams • baking soda • 1 teaspoon

5 grams • baking powder • 1 teaspoon

3 grams • salt • ½ teaspoon

6 grams • espresso powder • 2 teaspoons

183 grams • nondairy milk • ¾ cup

5 grams • apple cider vinegar • 1 teaspoon

4 grams • vanilla extract • 1 teaspoon

113 grams • nondairy margarine (substitute up to half with coconut oil), softened • ½ cup

350 grams • granulated sugar • 1 ¾ cups

108 grams • vegetable oil • ½ cup

300 grams • zucchini, shredded and squeezed • 2/3 cup

80 grams • nondairy chocolate chips • ½ cup

Instructions

Preheat oven to 325 degrees F. Grease 24 cupcake tins and set aside.

To make cheesecake filling, simply beat ingredients in an electric stand mixer until fluffy and completely combined.

To make cake batter, start by whisking together all-purpose flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until combined. In a separate bowl, whisk together nondairy milk, apple cider vinegar, and vanilla.

In the bowl of an electric stand mixer, beat nondairy margarine and granulated sugar until lightened in color and fluffy. Add vegetable oil and milk mixture and beat until combined. Slowly add in flour mixture just until combined, then fold in zucchini and chocolate chips.

Fill each cupcake tin about a third of the way with batter. Add a spoonful of cheesecake filling, then add more batter until the tin is about two-thirds full. Bake for about 25 to 30 minutes until a toothpick comes out clean. Let cool for ten minutes before removing from tins. Let cool completely before frosting.

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Mocha frosting

Adapted from this cake I made

Ingredients

226 grams • vegan buttery spread, softened • 1 cup

54 grams• cocoa powder • 2/3 cup

400 grams • powdered sugar • 3 1/3 cups

80 grams • nondairy milk • 1/3 cup

8 grams • vanilla extract • 2 teaspoons

4 grams • espresso powder • 1 teaspoon

Instructions

Place vegan buttery spread in the bowl of a stand mixer and whip until light and fluffy. Add cocoa powder and mix well. On low speed, gradually add powdered sugar. Pour in milk, vanilla, and espresso powder and whip until light and fluffy. Slather on those cupcakes.

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Peanut butter glaze

Adapted from these pancakes I made

Ingredients

160 grams • maple syrup • ½ cup

128 grams • peanut butter (or other nut butter) • ½ cup

72 grams • coconut oil • 1/3 cup

10 grams • vanilla extract • 2 teaspoons

Sea salt to taste

Instructions

Combine all ingredients in a saucepan over medium heat. Whisk until ingredients are melted together, about three minutes. Remove from heat and let cool completely before using.
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Cheesecake-stuffed mocha zucchini cupcakes with mocha frosting and peanut butter glaze
Does you like my plates?

After making these kerpkahks, I am no longer so sure if cookie dough really is the superior cake stuffin’. Perhaps cheesecake is where we can find true love. Perhaps—oh, fuck it; I’m not getting tried for dessertion in the face of the enemy.

Cheesecake-stuffed mocha zucchini cupcakes with mocha frosting and peanut butter glaze
Haha geddit? DESSERTion? Just a little...?

In making these, you will not, however, be abandoning your true spiritual roots in the Church of Peanut Butter. No need to fear in that realm of dessertlandia.

Okay bitches, I’m out.

19 comments:

  1. Your photos make me want to eat that SO BAD!!!!!!!
    and yes, I love your plates hehe beautiful :)

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    1. Thanks so much! Glad you like the plates... and cupcakes :)

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  2. You are crazy girl! Procrastibaking like a boss! I wonder how you come up with all these things, but it sounds and looks like a killer combo - can I order some and pay by paypal? Haha :P I hope you have a productive Friday evening and enjoy your weekend! I had to do a bit of overtime in the kitchen at work today, and I'm working tomorrow - schock shock horror! Thankfully I am off on Sunday though, phew.... Have a guid'yin as they say here in Glasgow! x

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    1. And I appear to be incapable of writing today, shock* that was meant to be :P x

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    2. Haha thanks! I wish I could give everyone cupcakes over the internet...that would save a lot of the cupcake-eating *burden* from my family :P My theory about it is that whenever there is something important to do (writing, work, etc.) that one's baking creativity increases, which obviously means you have to drop everything and BAKE! Yay! :) Anyway hope you have a good weekend! :D

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    3. Dogecupcakes next? Cause in that case Imma gawna have to sign up! :D Weekend has been good, thankyouverrrrymuch, even had a friend make me dinner last night, which I much appreciate now when I spend ALL my days in the kitchen. Heading to Norway to visit the family on Saturday though, whoop! Cannot wait :D Hope you had a great weekend too! x

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    4. Norway sounds fun! And I will definitely have to try dogecupcakes :D

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  3. I am lost in the name only!! These sound so fancy and I bet they taste amazing!

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    1. Thanks, they do! I love fancy desserts like this :)

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  4. So glad I fished your comments on my blog out of that spam folder because now I have found your beautiful site. I am going to spend some time going through your recipes, everything looks beautiful and delicious and I can't wait to get more posts from you.

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    1. Thanks so much!! I'm glad you found my comments, as it seems like whenever I try to comment on wordpress blogs they always go to the spam folder, which is disappointing :( But I'm glad you found my site, that makes me so glad! :D

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  5. I need to get back in the kitchen and bake more. I've taken so much time off this summer--just been so lovely out. But first, the weekend. LOL
    This is one heck of a kicked up recipe!
    I was hoping someone would give me some zucchini!!

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    1. Ah, I wish I could give you some of ours through the internet! We still have a good few pounds left...more zucchini bread, I guess :P And glad you like the cupcakes! :)

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  6. I'm going to try to say this with as much dignity as possible but ghhhhrrrrrrrr (That's the sound of this: http://i373.photobucket.com/albums/oo171/wellis_/Emblemas%20cla/drooling-homer-simpson.jpg, and also of what is happening as I am reading this post).

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  7. OH MY - these look so good! Wish I could reach into my screen and have one for my breakfast! And I don't know why nobody has done a coffee-peanut butter latte!? The combo sounds divine!!

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    1. Thanks! Peanut butter shall be the next great latte flavor, I can see it now :)

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