Sunday, 14 April 2019

Chocolate Peanut Butter Cupcakes



Two of my favourite things - chocolate and peanut butter mixed together oh wow. With the added bonus of peanut butter in the buttercream what could be better. I couldn't find many vegan options for peanut butter toppings, so Reeses Pieces really need to up their game. Instead I opted for some Trek Peanut and Chocolate protein bites which are really tasty and some chocolate covered seeds. But you could add peanuts or other vegan chocolatey bits if you wanted. 

Check out my other chocolate recipes for more inspiration!

Ultimate Chocolate Cake
Raspberry Brownies
Chocolate Orange Cupcakes


SAVE TO PINTEREST


Recipe

Prep: 15 minutes
Cook: 15-20 minutes
Serves: 12


Ingredients

Cupcakes
180g Self-raising flour
160g Caster Sugar
80g vegan butter melted
220ml Soya milk + 1tsp Apple Cider Vinegar
4 tbsp Cocoa powder
1 tsp Vanilla extract
4 tbsp Peanut butter (I use Pip and Nut)
1 tsp Baking soda
salt
Buttercream
250g Vegan butter
450g Icing sugar
3 tbsp Peanut butter



Method

✿Preheat your oven to 350℉/180℃ and line a cupcake tray with cases.
✿Add your ACV to the soya milk and allow to curdle for a few minutes. Melt your butter and leave to cool.
✿In a bowl, add your dry ingredients and mix till combined. ✿Add all of the wet ingredients and mix until you have a smooth batter. Pour into cupcake cases evenly and bake for about 20 minutes or until a knife inserted comes out clean.
✿Meanwhile make your buttercream. Using an electric mixer, whisk your butter until pale and creamy, about 5 minutes. 
✿Gradually add your icing sugar and then the peanut butter. Add more to your desired taste. Spoon into a piping bag and wait till the cupcakes have cooled before decorating. Enjoy!


Christina 
xx





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