Peanut Butter Chocolate Cupcakes

The classic combo of peanutbutter and chocolate never fails to satisfy

These cupcakes are fantastic. B is a big peanut butter fan, so he is especially excited when I make these 🙂 Be sure to have a tall glass of rice milk on hand for maximum enjoyment.

Peanut Butter Chocolate Cupcakes
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS

For the Cupcake:
  • ¾ cup rice milk
  • 2 teaspoon apple cinder vinegar
  • ½ cup chunky peanut butter
  • ⅓ cup canola oil
  • ½ cup coconut palm sugar
  • 2 Tablespoons dark molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons flax meal
  • 1 cup, plus 2 Tablespoons whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
For the Frosting:
  • ¼ cup nonhydrogenated vegan margarine (EarthBalance) softened
  • ¼ cup nonhydrogenated shortening (EarthBalance) softened
  • ½ cup cacao powder
  • 2½ cups powdered evaporated cane sugar
  • 3 Tablespoons rice milk
  • 1½ teaspoons vanilla extract
  • Chopped peanuts for decorating
INSTRUCTIONS

For the Cake:
  1. Preheat the oven to 350 degrees. Line a muffin pan with 12 cupcake liners.
  2. Mix the rice milk and vinegar in a cup, set aside to curdle.
  3. In a large bowl cream the peanut butter, oil, coconut palm sugar, molasses, vinegar and flax meal. Add the rice milk mixture.
  4. In another bowl, mix the flour, baking powder, baking soda and salt. Add to the peanut butter mixture, mix well.
  5. Fill cupcake liners two thirds full. Bake for 25 minutes.
For the Frosting:
  1. Cream the margarine and shortening. Add the cacao powder, then the sugar, rice milk and vanilla. Beat until fluffy.
  2. Once the cupcakes have cooled, frost and top with chopped peanuts.

 

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