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Author Notes: 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
Makes 2 dozen cupcakes
- 2 cups all purpose flour (or cake flour)
- 1 1/2 cups sugar
- 1 tablespoon cream of tartar
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup dark chocolate cocoa powder
- 2 ounces vegan dark chocolate, finely chopped
- 3/4 cup sunflower oil
- 1 1/4 cups vanilla almond milk
- 3/4 cup cinnamon applesauce
- 1 tablespoon vanilla extract
- 1 tablespoon cider vinegar
- 1 cup creamy peanut butter
- 1/2 cup vegan margarine
- 3 tablespoons vanilla almond milk
- Preheat your oven to 350 degrees.
- Line a cupcake tin with cupcake liners.
- 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.)