Amy's Vegan Day: Chocolate Peanut Butter Pretzel (Kale) Muffins/Cupcakes

I admittedly do not know whether to call these muffins or cupcakes. They're not super sweet but they have a ganache on top...what to do, what to do! Aaron's been loving the chocolate/peanut butter/pretzel combination lately and this was my loving attempt to sneak in some greens. I promise you can't taste the kale...just consider it a serving of vitamins.

Chocolate Peanut Butter Pretzel (Kale) Muffins/Cupcakes (makes 9)

1 cup soy milk, divided
1/2 tsp. apple cider vinegar
3 medium kale leaves
3/4 cup flour
1/4 cup cocoa powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 Tbls. PB2 (powdered peanut butter)
1/3 cup peanut butter
3/4 cup sugar
1/2 recipe chocolate ganache
1/2 cup crushed pretzels

Preheat the oven to 375 F. Mix together 1/2 cup of the soy milk and the vinegar. Set aside. It will curdle and become like buttermilk.

Chop the kale as small as you can get it. A food processor is golden for this if you have one.

In a large bowl combine the flour, sugar, cocoa power, salt, baking soda, baking powder, and PB2.

Melt the peanut butter in the microwave in a separate bowl (about 30 seconds). Stir in the sugar.

Add the soy milk/vinegar, peanut butter/sugar, and the remaining 1/2 cup of soy milk to the dry ingredients. Stir to combine, then stir in the kale.

Line 9 muffin wells with baking cups and divide the batter evenly amongst them. Bake for 20 minutes. Let cool completely on a wire rack before the next step.

When the muffins/cupcakes are fully cooled, make the chocolate ganache. Before you do anything else, find a tray or plate that is big enough to hold all of the muffins. Clear space in your freezer for the tray with the muffins on it.

Put the ganache in one small bowl and the crushed pretzels in another one. Dip the muffin tops into the ganache first, then the pretzels, and place on the tray.