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.
