Oscar Hather / Good Housekeeping

Vegan chocolate and peanut butter cupcakes

Name: Vegan chocolate and peanut butter cupcakes
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 250 sweetened almond milk (we used Alpro); 1/2 tsp. white wine vinegar; 100 mL sunflower oil; 1 tsp. vanilla extract; 175 g caster sugar; 50 g cocoa powder; 150 g plain flour; 1/2 tsp. baking powder; 1/2 tsp. bicarbonate of soda; 150 g smooth peanut butter; 225 g vegan dairy-free butter or spread; 375 g icing sugar; 50 g dairy free chocolate; 50 g smooth peanut butter

Perfect for a birthday or celebration, these cupcakes are so good you won’t even know they’re vegan.

By Ailsa BurtPublished: 12 December 2018

Jump to recipe

Advertisement - Continue Reading Below

Yields:

12 serving(s)

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Cal/Serv:

499

Ingredients

250 sweetened almond milk (we used Alpro)
1/2 tsp. white wine vinegar
100 ml sunflower oil
1 tsp. vanilla extract
175 g caster sugar
50 g cocoa powder
150 g plain flour
1/2 tsp. baking powder
1/2 tsp. bicarbonate of soda

For the frosting

150 g smooth peanut butter
225 g vegan dairy-free butter or spread
375 g icing sugar

For the drizzle

50 g dairy free chocolate
50 g smooth peanut butter

Directions

1. Step 1Preheat the oven to 180°C (160°C fan) mark 4. Line a cupcake tin with cases. In a jug, stir together the almond milk and vinegar, it will start to curdle slightly. Whisk in the sunflower oil and vanilla. In a large bowl, stir together the sugar, cocoa powder, flour, baking powder and bicarbonate of soda with a large pinch of salt.
2. Step 2Make a well in the middle of the dry ingredients and slowly whisk in the wet ingredients, a bit at a time to ensure there are no lumps. Once fully combined, pour evenly between the cupcake cases. Put into the oven and bake for 20-25 minutes until a skewer inserted into the centre comes out clean. Remove to cooling rack, to cool completely
3. Step 3Meanwhile make the peanut butter frosting. Whisk together the peanut butter and vegan spread using a handheld electric whisk. Slowly add the icing sugar and whisk until light and fluffy. Put into a large piping bag and chill until needed.
4. Step 4For the drizzle, heat together the chocolate and peanut butter in a small saucepan over a low heat. Stir until fully combined and switch off the heat. Pipe swirls on top of the cooled cupcakes and spoon over some of the drizzle.