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Chocolate cupcakes with peanut butter frosting

VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

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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.
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
 

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!