Vegan Peanut Butter Chocolate Cupcakes
Easy vegan cupcakes with a delicious peanut butter icing.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 ml plant milk (I used unsweetened oat milk. 150ml equals ⅔ cup)
- 2 tsp white wine vinegar (or other vinegar)
- 75 g dairy-free butter (75g equals ¼ cup and 1 tbsp)
- 45 g caster sugar (45g equals just under ¼ cup)
- 1 tsp vanilla extract
- 3 tbsp cocoa powder
- 85 g plain white flour (85g equals 1/2 cup plus 1 tbsp)
- 2 tsp baking powder
- 1 tbsp peanut butter (for in your main butter)
- 6 tsp peanut butter (1 tsp to go in each separate cupcake)
- 120 g dairy-free butter (120g equals ½ cup)
- 200 g icing sugar (200 g equals 2 cups )
- 8 tbsp peanut butter (smooth)
Instructions
- 1
Combine plant milk and vinegar to create vegan sour milk. Stir and set aside.
- 2
Mix melted dairy-free butter and sugar until smooth using a fork/spoon.
- 3
Add the butter mixture and vanilla to your sour milk. Mix well.
- 4
Sift all your remaining dry ingredients (cocoa, flour, baking powder).
- 5
Mix, then slowly pour your wet ingredients over your dry ingredients whilst stirring the mixture.
- 6
Mix until no more flour specks can be seen but do not overmix.
- 7
Add your peanut butter on top of the mixture and stir very briefly.
- 8
Pour your cupcake batter into your lined cupcake tin filling them almost all the way to the top (about 4/5 full).
- 9
Add a tsp of peanut butter to each cupcake. Create a swirl using a skewer, chopstick or a thin knife.
- 10
Bake at 180°C / 356°F (fan oven) for 20 minutes,
- 11
In the meantime, prepare your icing (instructions below).
- 12
Once baked, leave your cupcakes to cool on a cooling rack.
- 13
Once cool, fill a piping bag with your icing and start icing. Drizzle with sauce if desired.
- 14
Mix dairy-free butter, sugar and peanut butter using a fork (or an electric mixer if preferred - but not necessary).
- 15
Place in the fridge to set for about 10-15 minutes.