Dairy-Free Chocolate Peanut Butter Cupcakes
Indulge in the decadent delight of Dairy-Free Chocolate Peanut Butter Cupcakes—an irresistible treat that proves desserts can be rich and satisfying without a drop of dairy! These cupcakes boast a moist, chocolatey base made with almond milk, coconut sugar, and cocoa powder, creating a subtly sweet and guilt-free foundation. A creamy peanut butter filling, whipped to perfection with powdered sugar, hides inside each cupcake, offering a luscious surprise in every bite. Topped with a glossy drizzle of melted dairy-free chocolate, these cupcakes are a perfect balance of texture and flavor. Easy to whip up in under 40 minutes, this recipe is ideal for anyone seeking a dairy-free dessert that doesn’t skimp on indulgence. Whether you're treating your family or impressing a crowd, these chocolate peanut butter cupcakes are sure to steal the show!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Coconut sugar
- 1 cup Almond milk
- 0.25 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 1 tablespoon Apple cider vinegar
- 0.5 cup Dairy-free creamy peanut butter
- 0.5 cup Powdered sugar
- 0.5 cup Dairy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the coconut sugar to the dry ingredients and whisk until well combined.
In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, make the peanut butter filling by combining the peanut butter and powdered sugar in a small bowl. Mix until smooth and creamy.
Once the cupcakes are baked, allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake.
Fill each cupcake with the peanut butter mixture.
Melt the dairy-free chocolate chips in a small microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
Drizzle the melted chocolate over the filled cupcakes, or dip the tops into the chocolate for a more pronounced topping.
Allow the chocolate to set before serving. Enjoy your dairy-free chocolate peanut butter cupcakes!
Nutrition Facts
Calories |
3795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2329 mg | 101% | |
| Total Carbohydrate | 596.0 g | 217% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 375.0 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 633 mg | 49% | |
| Iron | 44.5 mg | 247% | |
| Potassium | 3217 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
