Vegan GF Chocolate Peanut Butter Cupcake
Ingredients
Cupcakes:
- 1 ½ cups all-purpose flour or gluten-free alternative if needed
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk or any plant-based milk
- ⅓ cup vegetable oil
- 2 tbsp apple cider vinegar
- 1 tsp vanilla extract
Peanut Butter Frosting:
- 1 cup vegan butter or solid coconut oil softened
- 1 cup creamy peanut butter
- 3 ½ cups powdered sugar
- 2-3 tbsp plant-based milk as needed
- Crushed peanuts and vegan chocolate drizzle for garnish
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Combine Wet & Dry: Pour the wet ingredients into the dry and mix until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
- Bake: Divide the batter evenly among the 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Make Frosting: Beat the vegan butter and peanut butter together until smooth. Gradually add the powdered sugar, beating until creamy. Add plant-based milk as needed to reach a smooth, spreadable consistency.
- Decorate: Frost the cooled cupcakes with the peanut butter frosting, then sprinkle with crushed peanuts and drizzle with vegan chocolate.
- Serve & Enjoy: Share and relish these delectable treats with friends and family!
