Vegan Chocolate Peanut Butter Cupcakes
Indulge in the decadent sweetness of these Vegan Chocolate Peanut Butter Cupcakes, a delightful treat that's as rich in flavor as it is in texture. Perfectly moist chocolate cupcakes are paired with a creamy, luscious peanut butter frosting, creating a harmonious balance between sweet, nutty, and chocolaty flavors. Made with simple, plant-based ingredients like almond milk, cocoa powder, and apple cider vinegar, this recipe is dairy-free and egg-free, making it ideal for vegans or anyone looking for a healthier dessert option. Whether you’re baking for a special occasion or satisfying a midday craving, these cupcakes come together in just 40 minutes and are sure to impress. Serve them at your next gathering or enjoy them as a guilt-free indulgence—either way, they’re a crowd-pleasing favorite! Keywords: vegan cupcakes, chocolate peanut butter dessert, dairy-free baking, plant-based recipes, easy cupcake recipe.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 1 cup almond milk
- 0.33 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 0.5 cup creamy peanut butter
- 0.5 cup vegan butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Add the granulated sugar to the dry ingredients and whisk to combine.
In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes cool, make the peanut butter frosting. In a bowl, beat together the creamy peanut butter and softened vegan butter until smooth and fluffy.
Gradually add the powdered sugar while continuing to beat the mixture.
Add the vanilla extract and almond milk, and beat until the frosting is light and fluffy, adding more almond milk if necessary to achieve desired consistency.
Once the cupcakes are completely cool, frost them with the peanut butter frosting using a piping bag or a knife.
Enjoy your Vegan Chocolate Peanut Butter Cupcakes!
Nutrition Facts
Calories |
4737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.3 g | 298% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 45.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3124 mg | 136% | |
| Total Carbohydrate | 649.7 g | 236% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 467.2 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 596 mg | 46% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1666 mg | 35% | |
*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.
