Home » Vegan Chocolate Cupcakes w/ Peanut Butter Frosting

Vegan Chocolate Cupcakes w/ Peanut Butter Frosting

My wife is normally the baker in our house, I’m more of a savory cook. She bakes often and makes some amazingly great treats, the vegan chocolate chip recipe here is hers and it’s hands down the best one I’ve had. So, after making a few batches the other day she wanted something different and asked me to make something.

What? Me bake?

I gave it a shot and here is what I came up with based on some recipes I found on pinterest. I manipulated the recipes to fit our needs and was SHOCKED at how tasty they came out. Here’s what you are going to need, followed by instructions at the bottom.

Cupcakes

Dry:
1 ½ cups all-purpose flour
1 cups brown sugar
½ tsp sea salt
1 tsp baking soda
¼ cup cocoa powder

Wet:
¼ cup canola oil
1 tbsp white vinegar
1 tsp vanilla extract
1 cup water

Frosting

¾ cup organic peanut butter
½ cup coconut oil
½ tsp vanilla
2 cups confectioners sugar
½ tsp salt
¼ cup almond milk (you can use any vegan milk, I prefer almond)
First get your oven cranked up to 350 and drop liners in your cupcake pan(s). You will yield 12 cupcakes.

Grab two bowls and add your dry ingredients to one and add your wet to the other. When they are both mixed well add them together and mix until they are almost bubbly. Evenly distribute into each cake liner and back for 25 minutes. (use a toothpick to check done-ness)

While the cakes bake add the peanut butter and coconut oil into a pot and melt down. Add everything else except the sugar and let it cool. I cheated and put the pot right into the freezer for 5-10 minutes. Add your confectioners sugar and add to a baggie or piping bag. I used a baggie as I’m not that pro just yet, it’s also why my cakes look a little ugly.

Once the cakes are cooled, ice em and eat em!

YUM!

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