Graduation Cupcakes

Peanut Butter Cupcakes with Chocolate Ganache and Peanut Butter Cup Caps.

Adapted from Vegan Cupcakes Take Over the World.

These cupcakes are in celebration of the Columbia Law School graduating class of 2009.  I wanted to surprise my husband, who just graduated, so I made these cupcakes with one of his favorite indulgences: Peanut Butter!!

I had everything planned out with my sister-in-law, who collaborated with me on this project.  We figured that he would attend his Bar prep class and be gone for about six hours, which would be MORE than enough time to get ingredients, bake and assemble the cupcakes.

 

However, given his lack of motivation to go to class that day, I almost gave up on the surprise idea. His decision from going to class, to not going became so unpredictable that I had to drag him out with the excuse of getting coffee.  I offered to go out with him and he gave in!! So we walked to the local Starbucks, ordered our drinks, and waited longer than usual because they accidentally threw out his drink and had to re-make it.  After that he FINALLY left for his class and I RAN to the local grocery shop to grab a few remaining ingredients.  :)

Once the ingredients were bought, I had exactly 1 hour to do everything. Here are the cupcake ingredients I used:  

• 3/4 cup soy milk
  
• 2 tsp apple cider vinegar
• 1/2 cup chunky peanut butter
• 1/3 cup canola oil
• 2/3 cup raw sugar
• 2 tbsp molasses
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

1. Preheat oven to 350 degrees.
2. Mix soy milk with vinegar and let curdle.
3. Mix first wet ingredients together.
4. Add soy milk mixture.
5. Combine dry ingredients.
6. Add dry ingredients to wet ingredients.
7. Fill cupcake liners 2/3rds full.  
8. Bake for 25 minutes

For the quick chocolate ganache, heat a quarter cup soy milk into a saucepan until gentle boil begins.  Remove from heat and add a large spoon of maple syrup and  four ounces of desired chocolate chips.  I used semisweet.  Mix the chips with a spatula until smooth.  Set to cool at room temperature OR do what I did and stick it in the fridge until the cupcakes are ready to be decorated.  It will turn into a nice and thick ganache that is very easy to work with.  

So, the cupcakes are baked.  YES!

And the ganache is done.  YES!

The final portion were the colorful caps.  I reached out into the grocery bag and pulled out the peanut butter cups.  I reached in again and.... Oops! Where are the peanut butter and chocolate bars??  Oh DAMN... it seems that "Ellen" from the grocery store had forgotten to bag one of the key ingredients of my caps.  Sigh...

I quickly walked back to the grocery store with a receipt and high hopes. Along the way I thought to myself... how the hell do you prove that you didn't receive a purchase?  There really is no way.  The best bet is to get back ASAP so that someone remembers you and your purchase. 

Unfortunately "Ellen" did not remember my purchase.  She remembered me, but that didn't do much good.  She called her manager, who thankfully believed me and allowed me to simply take my missing merchandise. Whew!!

My husband was on his way home as the caps were being made, so my sister-in-law thought of a quick pretense and asked him to pick up coffee for her on the way back.  She didn't really need the coffee or even want it, but given our efforts and the short timing, a trip to the local daily roasters isn't much to ask in return for a peanut buttery surprise.  And besides, there is always room for a tasty espresso beverage!  

He showed up fifteen minutes later.  It was just enough time to have a plate full of cupcakes finished.   Yay!!  He LOVED them.  

For the caps I used, Reese's Mini Peanut Butter cups, Ghirardelli's Milk Chocolate and Peanut Butter Bars, M&Ms and a snippet of Twizzlers. Vegan candy alternatives are also available at health food stores.