I made these cupcakes for a vegan bride-to-be for her bridal shower this weekend. I planned to do a test run of these, and if I didn’t like them, she was getting normal egg-filled, buttercream-topped cupcakes. But. These are good. Really really good. (Adapted from the Curvy Carrot) For step by step photos go to: http://www.icancookthat.org/2013/07/vegan-dark-chocolate-cupcakes-with-peanut-butter-frosting.html —I Can Cook That
Add the 3/4 cup sunflower oil, 1 1/4 cups vanilla almond milk, 3/4 cup cinnamon applesauce, and 1 tablespoon vanilla extract to an alternate medium bowl and whisk to combine. (note: I used cinnamon applesauce because that’s what I had. Use any kind you want, sweetened or unsweetened).
Spoon the batter into your prepared cupcake tin, filling the tin 3/4 of the way full.
Bake for 20 minutes, or until a toothpick inserted into one of the center cupcakes comes out clean.
Allow to cool, and refrigerate (overnight if possible). These cupcakes are so moist that that need to be refrigerated to let them set.
To make the frosting, add the 1 cup peanut butter, 1/2 cup margarine, 2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 3 tablespoons almond milk to a bowl and mix until smooth, 1 to 2 minutes. You can adjust the consistency by adding more powdered sugar if it’s too thin, and adding more milk if it’s too thick.
To add the frosting to the cupcakes, add the frosting to a plastic ziplock bag, seal, and cut off one of the lower corners.
Squeeze the frosting onto the cupcakes in a circular motion, starting on the outside and working your way in. (You can decorate them however you want, I just find this to be an easy way.)