Vegan Chocolate Peanut Butter Cupcakes

Indulge your sweet tooth with these rich and decadent Vegan Chocolate Peanut Butter Cupcakes—a guilt-free treat that's perfect for any occasion! These moist, chocolatey cupcakes are made with simple, plant-based ingredients like almond milk, cocoa powder, and apple cider vinegar for a perfectly fluffy texture. Topped with a creamy, dreamy peanut butter frosting, these delightful treats offer the ultimate combination of chocolate and peanut butter flavors. Easy to make in just 40 minutes, they’re completely dairy-free and egg-free, making them a crowd-pleaser for vegans and non-vegans alike. Whether you’re looking for a show-stopping dessert or a fun baking project, these cupcakes are sure to impress!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

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

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 bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

Step 3

Add the granulated sugar to the dry ingredients and whisk to combine.

Step 4

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

Step 5

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

Step 6

Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.

Step 7

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

Step 8

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 9

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.

Step 10

Gradually add the powdered sugar while continuing to beat the mixture.

Step 11

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.

Step 12

Once the cupcakes are completely cool, frost them with the peanut butter frosting using a piping bag or a knife.

Step 13

Enjoy your Vegan Chocolate Peanut Butter Cupcakes!

Nutrition Facts

Serving size	(1277.7g)

Amount per serving	% Daily Value*
Calories	4737.2

Total Fat 232.3g	0%
Saturated Fat 50.3g	0%
Polyunsaturated Fat 45.2g
Cholesterol 0mg	0%
Sodium 3123.6mg	0%
Total Carbohydrate 649.7g	0%
Dietary Fiber 27.4g	0%
Total Sugars 467.2g
Protein 57.6g	0%

Vitamin D 87.8IU	0%
Calcium 596.3mg	0%
Iron 17.2mg	0%
Potassium 1666.0mg	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: 42.5%

Protein: 4.7%

Carbs: 52.8%