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
Ingredients
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2 cups
all purpose flour (or cake flour)
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1 1/2 cups
sugar
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1 tablespoon
cream of tartar
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2 teaspoons
baking soda
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1/2 teaspoon
kosher salt
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3/4 cup
dark chocolate cocoa powder
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2 ounces
vegan dark chocolate, finely chopped
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3/4 cup
sunflower oil
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1 1/4 cups
vanilla almond milk
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3/4 cup
cinnamon applesauce
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1 tablespoon
vanilla extract
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1 tablespoon
cider vinegar
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1 cup
creamy peanut butter
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1/2 cup
vegan margarine
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3 tablespoons
vanilla almond milk
Directions
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Preheat your oven to 350 degrees.
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Line a cupcake tin with cupcake liners.
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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).
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Spoon the batter into your prepared cupcake tin, filling the tin 3/4 of the way full.
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Bake for 20 minutes, or until a toothpick inserted into one of the center cupcakes comes out clean.
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Allow to cool, and refrigerate (overnight if possible). These cupcakes are so moist that that need to be refrigerated to let them set.
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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.
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To add the frosting to the cupcakes, add the frosting to a plastic ziplock bag, seal, and cut off one of the lower corners.
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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.)
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