Vegan Chocolate Peanut Butter Cupcakes
Imagine the taste of a peanut butter cup in a cupcake form. Perfectly delicious and guess what, they’re vegan! If you’re eating healthier but still want a tasty treat, vegan cupcakes are a great way to go. Swapping out ingredients to cover for milk and dairy isn’t hard and a great alternative once in a while. Let’s face it, anything with chocolate and peanut butter and you can’t go wrong!
Vegan Chocolate Peanut Butter Cupcakes
Ingredients:
cupcake ingredients:
2-1/2 cups all-purpose flour
1/2 cup cocoa powder
1-1/2 teaspoon baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups sugar
2/3 cup vegetable oil
1 teaspoon vanilla
1 teaspoon apple cider vinegar
1/2 cup coffee
1/2 cup water
chocolate peanut butter frosting ingredients:
6 ounces chocolate chips
3/4 cup peanut butter
1 teaspoon vanilla
2-1/2 cups powdered sugar
1/2 cup water
Instructions:
Preheat the oven to 350 degrees. Prep cupcake pans with liners (24 total).
In a bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In the bowl of an electric mixer stir together the sugar, vegetable oil, vanilla and apple cider vinegar.
Alternate the flour mixture with the coffee and water until combined.
Pour the batter into the prepped cupcake liners and bake for 14-17 mins depending on your oven. Don’t over bake! Let cool on a wire rack.
While the cupcakes are cooling, start the frosting. Melt the chocolate chips in the microwave.
In the bowl of an electric mixer stir together the melted chocolate chips and the peanut butter.
Slowly add the powdered sugar alternating with the water. You might need 1 or 2 Tablespoons more of water to get the frosting to the right consistency.
Frost the cooled cupcakes and serve.
Hello! This recipe calls for 1/2 cup coffee. I’m assuming it’s coffee in liquid form and not grounds right? Just want to make sure. Thanks a bunch!