Dairy-Free Chocolate Peanut Butter Cupcakes

Indulge in the perfect harmony of rich chocolate and creamy peanut butter with these irresistible Dairy-Free Chocolate Peanut Butter Cupcakes! This crowd-pleasing recipe is completely dairy-free, making it a fantastic option for anyone with dietary restrictions or lactose intolerance. Moist chocolate cupcakes are baked to perfection and filled with a velvety peanut butter center, then topped off with a luscious drizzle of melted dairy-free chocolate. With simple ingredients like almond milk, coconut sugar, and dairy-free peanut butter, these cupcakes are as wholesome as they are indulgent. Ready in just under 40 minutes, they’re a delightful treat for birthdays, celebrations, or anytime you need a sweet pick-me-up. Whether you're catering to a dairy-free diet or simply love the classic flavor pairing of chocolate and peanut butter, this is a recipe you’ll return to again and again.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 3

Add the coconut sugar to the dry ingredients and whisk until well combined.

Step 4

In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.

Step 5

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 6

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

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.

Step 9

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.

Step 10

Once cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake.

Step 11

Fill each cupcake with the peanut butter mixture.

Step 12

Melt the dairy-free chocolate chips in a small microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.

Step 13

Drizzle the melted chocolate over the filled cupcakes, or dip the tops into the chocolate for a more pronounced topping.

Step 14

Allow the chocolate to set before serving. Enjoy your dairy-free chocolate peanut butter cupcakes!

Nutrition Facts

Serving size	(1133.9g)

Amount per serving	% Daily Value*
Calories	3795.2

Total Fat 164.6g	0%
Saturated Fat 48.6g	0%
Polyunsaturated Fat 34.2g
Cholesterol 0mg	0%
Sodium 2328.6mg	0%
Total Carbohydrate 596.0g	0%
Dietary Fiber 62.6g	0%
Total Sugars 375.0g
Protein 78.3g	0%

Vitamin D 78.1IU	0%
Calcium 632.7mg	0%
Iron 44.5mg	0%
Potassium 3217.2mg	0%

*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.

Source of Calories

Fat: 35.5%

Protein: 7.5%

Carbs: 57.1%