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
Preheat the oven and prepare the pan
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.
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.
Serving: 1cupcake | Calories: 510kcal