Chocolate Peanut Butter Cupcakes

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INGREDIENTS:

  • Cupcakes
  • 250 milliliters coconut milk
  • 172 grams castor sugar
  • 175 milliliters canola oil
  • 1 1/2 teaspoon apple cider vinegar
  • 160 grams all-purpose flour
  • 40 grams cocoa powder
  • 3/4 teaspoon bicarb soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Vegan Chocolate Sauce
  • 400gm good quality dark, vegan chocolate
  • 50 grams dairy free margarine
  • 50 grams brown sugar
  • 250 milliliters coconut milk or plant based milk
  • Vegan Peanut Butter Cups
  • 400gm good quality dark, vegan chocolate
  • 200 grams crunchy or smooth peanut butter
  • Frosting
  • 1 batch fluffy vegan buttercream frosting
  • 250 grams crunchy or smooth peanut butter


  • METHOD:

    Vegan choc sauce

    Add all the ingredients to a large microwave safe bowl.
    Microwave for 20 seconds at a time mixing each time until smooth.
    Set aside.

    Vegan Choc Peanut Butter Cups

    Line a cupcake tin with cupcake liners.
    Set aside

    Add chocolate to a large microwave safe bowl.
    Microwave for 20 seconds at a time mixing each time until smooth.
    Chill for 20 min.

    Add a layer of peanut butter and then cover with another teaspoon of melted chocolate.
    Chill for 30 min.

    Vegan peanut butter frosting.

    To prepare the vegan peanut butter frosting add peanut butter to frosting and mix until well combined.

    Cupcakes

    Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
    Line a cupcake tin with cupcake liners.

    In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar.
    Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).

    Next, add coconut milk, canola oil, apple cider vinegar in a jug and whisk until well combined.

    Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible.
    Scrape down the bowl and mix for another 20 seconds.

    Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
    Bake for 30-35 min or until a toothpick inserted comes out clean.
    Allow them to cool completely on a wire cooling rack before frosting.

    Core the centre of each cupcake and fill with chocolate sauce.

    Fit the end of a piping bag with a Wilton 6B tip and frost cupcakes in a swirl.
    Drizzle with chocolate sauce before you top with peanut butter cups.

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    COMMENTS / REVIEWS

    1. D

      Love it and thanks.

    2. M

      AMAZING!

    3. k

      Great option to make and take to lunch.

    4. M

      Delicious and ohhhh so beautiful! Thanks for the recipe :0)

    5. D

      I am currently eating it by the bucket

    6. C

      Hi there -- just wanted to say thanks for the recipe.

    7. j

      I loved it,I made it for a very dear friend and she was impressed

    8. D

      Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!

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