Vegan Chocolate Peanut Butter Cupcakes

It was my husband’s birthday last week so it seemed like the perfect time to experiment with some vegan cupcake recipes.  He loves chocolate and peanut butter so here is what I created.  The best part, by far, is the frosting!!!!  We ended up cutting the cupcakes and smearing on the frosting like it was butter on a muffin to try and cover every possible angle of the cupcake with the frosting!  Anyways, here’s to another year older and more gray hair!!!   Enjoy!

Set the oven to 350 degrees.  Mix the soy milk with the vinegar and set aside to let the mixture curdle a bit.  Next mix together the dry ingredients (not the sugar).

Separately, combine the sugar and the wet ingredients, adding in the soy/vinegar mixture.  Finally mix the wet into the dry and then scoop into baking paper cups in a muffin/cupcake pan.  Bake for 20 minutes and then cool on a wire rack.

For the frosting, mix together the softened vegan butter and peanut butter until well combined.  Next add in the vanilla, soy milk and slowly add in the powdered sugar until you reach the desired consistency.  Smear on the cupcakes and top with some festive sprinkles.  Happy Birthday, Husband!! <3

Vegan Chocolate Peanut Butter Cupcakes

Healthy vegan chocolate cupcakes with a delicious peanut butter frosting.

Ingredients

    Cupcakes:
  • 3/4 cup soy milk
  • 3/4 tsp apple cider vinegar
  • 1 cup whole wheat flour
  • 3/4 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 1/4 cup warm water
    Peanut Butter Frosting:
  • 1 stick vegan butter, softened
  • 1/2 cup peanut butter
  • 1/2 tsp vanilla
  • 2 cups powdered sugar (approx.)
  • 1 TBS soy milk

Instructions

  1. Set the oven to 350 degrees.
  2. Mix the soy milk with the vinegar and set aside to let the mixture curdle a bit.
  3. Next mix together the dry ingredients (not the sugar).
  4. Separately, combine the sugar and the wet ingredients, adding in the soy/vinegar mixture.
  5. Finally mix the wet into the dry and then scoop into baking paper cups in a muffin/cupcake pan.
  6. Bake for 20 minutes and then cool on a wire rack.
  7. For the frosting, mix together the softened vegan butter and peanut butter until well combined.
  8. Next add in the vanilla, soy milk and slowly add in the powdered sugar until you reach the desired consistency.
  9. Smear on the cupcakes and top with some festive sprinkles. Enjoy!

www.meatlessinthemountains.com

Happy Birthday, Daddy! (Sierra Marie, 8 months old)

This entry was posted in Dessert and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *