Vegan Dark Chocolate Cupcakes with Peanut Butter Frosting

July 31, 2013


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.htmlI Can Cook That

Makes: 2 dozen cupcakes

Ingredients

  • 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
In This Recipe

Directions

  1. Preheat your oven to 350 degrees.
  2. Line a cupcake tin with cupcake liners.
  3. 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).
  4. Spoon the batter into your prepared cupcake tin, filling the tin 3/4 of the way full.
  5. Bake for 20 minutes, or until a toothpick inserted into one of the center cupcakes comes out clean.
  6. Allow to cool, and refrigerate (overnight if possible). These cupcakes are so moist that that need to be refrigerated to let them set.
  7. 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.
  8. To add the frosting to the cupcakes, add the frosting to a plastic ziplock bag, seal, and cut off one of the lower corners.
  9. 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.)

More Great Recipes:
Cupcake|Chocolate|Dark Chocolate|Milk/Cream|Peanut Butter|Make Ahead|Serves a Crowd|Spring|Summer|Fall|Winter|Vegan

Reviews (1) Questions (0)

1 Review

Ca R. March 15, 2017
Who proofs these recipes? Thank heaven there was a link to the original ! There are several steps missing, no division of cake from frosting in the ingredients & no mention of powdered sugar in the ingredient list.