I baked these vegan chocolate peanut butter cupcakes for my friend’s birthday last month. The peanut butter and chocolate made the cupcakes rich, and she said they were the best birthday treat she had ever had.
This Vegan Chocolate Peanut Butter Cupcakes Recipe is perfect for anyone seeking a tasty vegan dessert that doesn’t compromise on flavor. They are simple to make and can impress even the non-vegan dessert lovers!
Vegan Chocolate Peanut Butter Cupcakes Recipe
These cupcakes feature a moist chocolate batter made with cocoa powder and non-dairy ingredients, topped with a luscious peanut butter frosting. The recipe yields 12 cupcakes and takes about 45 minutes to prepare and bake.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk or other non-dairy milk
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 2 tablespoons almond milk (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- Chopped peanuts for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely on a wire rack.
- Make the Frosting: In a bowl, beat together the peanut butter and softened vegan butter until smooth. Gradually add the powdered sugar, almond milk, and vanilla extract until well blended and creamy.
- Frost the Cupcakes: Once the cupcakes have cooled, use a piping bag to swirl the peanut butter frosting on top.
- Garnish: Sprinkle with chopped peanuts if desired. Serve and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 12 cupcakes
- Calories: 280kcal
- Fat: 12g
- Protein: 6g
- Carbohydrates: 42g
I store the cupcakes in the fridge for up to four days. The frosting sets firm, and I let cupcakes come to room temperature for fifteen minutes before serving.
