Dreamy cupcakes are always a treat. These vegan Peanut Butter Chocolate Cupcakes are perfect when you are craving a pb cup flavor. Made using creamy peanut butter, rich cocoa powder and more, these cupcakes are perfect for a special event or everyday baking project. Whip up some cupcakes and put a smile on your face!
Get two recipes, one with peanut butter frosting and chocolate cake – and vice versa!..
I realized my blog was very stingy on cupcake recipes, so I think that needed to be changed. And so I’m making my favorite cupcakes for you today peanut butter chocolate.
The cupcakes are made using my special “fruit blend” mixture to help thicken the batter a bit.
Fruit Puree. I actually used blackberries for these cupcakes! But you could use banana, strawberries, blueberries, really any soft fruit that meshes with chocolate-y flavors well. I took the berries, added them to my Vitamix with some soy milk and blended. The thick mixture is great as a sort of egg-replacer to add some body to the cupcakes.
This fruit mixture is similar to adding like a pumpkin puree to pumpkin muffins or apple sauce. But the trick is that you really can use a variety of fruit options – while “apple sauce” is kind of the traditional way to replace eggs. I really liked the blackberry puree. I think a basic banana would be super with the peanut butter flavor.
Chocolate Peanut Butter Cupcakes (two ways!)
vegan, makes 12 cupcakes (each recipe version)
Chocolate Cupcakes
1 ½ cups white flour, organic
1 cup sugar, organic
½ cup vegan butter, melted
½ cup non-dairy milk (soy milk)
⅓ cup water + 1 teaspoon flax seeds
1 teaspoon vanilla extract
⅓ cup cocoa powder
¼ teaspoon cinnamon
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon apple cider vinegar
½ cup blendable fruit (berries, banana, apple sauce)
*I used blackberries!
Peanut Butter Frosting
⅓ cup creamy peanut butter (salted)
⅓ cup vegan butter, chilled
1 cup powdered sugar, organic
a few drops vanilla extract
2-3 tablespoon non-dairy milk
(Switcheroo Version..)
Peanut Butter Cupcakes
1 ½ cups white flour, organic
¼ cup rolled oats
1 cup sugar, organic
1 tablespoon vegan butter, melted
⅓ cup peanut butter
½ cup non-dairy milk (soy milk)
½ banana, mashed
⅓ cup water + 1 teaspoon flax seeds
1 teaspoon vanilla extract
¼ teaspoon cinnamon
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon apple cider vinegar
Chocolate Frosting
2 tablespoon creamy peanut butter (salted)
¼ cup melted chocolate chips, vegan
⅓ cup vegan butter, chilled
¾ cup powdered sugar, organic
a few drops vanilla extract
2-3 tablespoon non-dairy milk, room temperature
Directions:
1. Preheat oven 350 degrees.
2. Fruit puree: In a blender, add the non-dairy milk and your fruit. (For fruit, you can use a variety of fruit options – banana, berries or even traditional apple sauce.) Blend until smooth.
3. In a large mixing bowl, add the dry cupcakes ingredients. Using a mixer, blend in the remaining ingredients including the fruit blend.
4. Grease or line your cupcake tins and fill with cupcake better.
5. Bake cupcakes at 350 for 16-20 minutes or until tops begin to toast up.
6. Cool cupcakes. Whip up the frosting.
7. Frost cooled cupcakes with a frosting tip to swirl. Serve!
