VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

Tento příspěvek je dostupný i v Češtině

These Vegan Peanut Butter Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with delicious peanut butter frosting. Dairy-free, egg-free.

THESE PEANUT BUTTER CHOCOLATE CUPCAKES ARE

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• rich
• chocolaty
• so delicious
• easy to make
• topped with creamy peanut butter frosting

WHAT YOU NEED TO MAKE VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

You need the following ingredients to make these peanut butter cupcakes (the exact measurements are in the recipe card below):

• Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• All-purpose flour – keeps the cupcakes light and fluffy. Sift the flour to avoid lumps in the batter.
• Cocoa powder – Use good quality natural cocoa powder.
• Baking powder and baking soda – create a perfect rise in donuts.
• Ground coffee – deepens the chocolate flavor. You can also use espresso powder.
• Salt – balances the sweetness.
• Sugar – I recommend using organic white cane sugar.
• Oil – improves the texture and makes the cupcakes moist. I used sunflower oil, but you can use any oil neutral in flavor.
• Vegan yogurt – add moisture to the cupcakes. You can substitute it for applesauce.
• Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
• Peanut butter – I used natural unsalted creamy peanut butter.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.

Equipment you need:

• Cupcake (muffin) pan
• 12 cupcake liners
• 3 bowls
• Whisk
• Two large bowls
• Hand mixer (or stand mixer)
• Sifter
• Silicon spatula
• Cooling rack
• Piping bag and piping star tip

HOW TO MAKE THE BEST VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Make cupcake batter

In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee, and a pinch of salt.

In a separate bowl, whisk oil, vegan yogurt, and sugar. Add in vegan buttermilk and mix well. Sift in dry ingredients and whisk until no lumps remain.

4. Step: Bake the cupcakes

Divide the batter evenly among the 12 cupcake liners. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.

Transfer the cupcakes to a cooling rack and allow to cool completely before frosting them. If the cupcakes are still warm, the frosting will melt.

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until incorporated. Add in peanut butter mix until fully combined. Lastly, mix in vanilla extract and a pinch of salt.

6. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of peanut butter frosting onto each cupcake. Top with chopped peanuts if desired.

Serve immediately or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PEANUT BUTTER CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES LAST?

The cupcakes will last for about 4-5 days in the airtight container in the fridge.

CAN YOU FREEZE HOMEMADE PEANUT BUTTER CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then frost the cupcakes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Blackberry Chocolate Cupcakes
• Lotus Biscoff Cupcakes
• Strawberry Cupcakes
• Pastel Rainbow Cupcakes
• Pumpkin Cupcakes
• Chocolate Cupcakes Filled with Ganache

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

No ratings yet

These Vegan Peanut Butter Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with delicious peanut butter frosting. Dairy-free, egg-free.

Print Recipe Pin Recipe

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Course: Dessert

Cuisine: Vegan

Diet: Vegan

Yield: 12 cupcakes

Calories: 510kcal

Author: Plantiful Bakery

Ingredients

 

1x2x3x

Chocolate Cupcakes:

• ¾ cup oat milk, room temperature, or any plant-based milk
• 1 tbsp apple cider vinegar, or lemon juice
• 1 ½ cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground coffee, or espresso powder
• pinch salt
• ¾ cup granulated sugar
• ½ cup sunflower oil, or canola oil
• ½ cup unsweetened vegan yogurt, room temperature

Peanut Butter Frosting:

• 1 ½ cup unsalted vegan butter (75-80% fat), room temperature
• 1 1/3 cup powdered sugar
• 2/3 cup creamy peanut butter
• 1 tsp vanilla extract
• pinch salt

Instructions

Preheat the oven and prepare the pan

• Preheat the oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners. Set aside.

Make vegan buttermilk

• To oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.

Make cupcake batter

• In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee, and a pinch of salt.
• In a separate bowl, whisk oil, vegan yogurt, and sugar. Add in vegan buttermilk and mix well. Sift in dry ingredients and whisk until no lumps remain.

Bake the cupcakes

• Divide the batter evenly among the 12 cupcake liners. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
• Transfer the cupcakes to a cooling rack and allow to cool completely before frosting them.

Make peanut butter frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until incorporated. Add in peanut butter mix until fully combined. Lastly, mix in vanilla extract and a pinch of salt.

Assemble the cupcakes

• Using a piping bag with a star tip, pipe a swirl of peanut butter frosting onto each cupcake. Top with chopped peanuts if desired.
• Serve immediately or store in the fridge in an airtight container.

Notes

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cupcake | Calories: 510kcal

Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!

Want to save this recipe for later? Add it to your board on Pinterest!

Nutrition Facts

Serving: 1 cupcake / Calories: 510kcal / Total Fat: 37,1g / Saturated Fat: 12,3g / Cholesterol: 0mg / Total Carbohydrate: 42,1g / Fiber: 2,9g / Sugar: 25,0g / Protein: 5,9g / Sodium: 202mg / Potassium: 168mg / Iron: 1,6mg