Chocolate Peanut Butter Cupcakes
Happy Labor Day Weekend friends! Nothing screams Labor Day weekend like hanging out with your BBQ and these cupcakes OR relaxing while treating yourself with these cupcakes.
I really like chocolate. I also really like chocolate and peanut butter together. There’s no better combo in my mind than the pure decadence of chocolate and peanut butter in sweet dessert heaven. Yeah. If you don’t like peanut butter, feel free to use another type of nut butter…almond makes for a very decadent frosting. If you’re allergic to peanuts and tree nuts, feel free to use Sunbutter (which weirdly I LOVE more than peanut butter and have stocked in my house).
Here’s the process in photos. I sadly got carried away and missed a few photos. Don’t hate me!
For the cupcakes:
Mix all the wet ingredients in a stand mixer or with a hand mixer. Mix all of the dry ingredients in a separate bowl and toss into the wet mixture. Mix it until there are no lumps.
I like to use a 1/4 cup sized cookie scoop to scoop out the batter and put it into the cupcake papers. I use a cupcake pan lined with cupcake papers.
For the frosting:
Whip just the fats in a stand mixer or in a bowl with a hand mixer. I like to whip them until they are one uniform off white color. Then add the vanilla and whip until incorporated.
Next, add the peanut butter and whip until incorporated.
Then you should add one cup of powdered sugar at a time with a teaspoon or so of the soy milk (basically break up the 2 tbsp of milk for three rounds of sugar). So add one cup of sugar, a little milk and whip until mixed. Then so on.
Then you have frosting! You want it to be smooth and spreadable or be able to come out of a frosting bag but still hold it’s shape. If it feels a little stiff add a little more milk until you reach the desired texture.
Now decorate your cupcakes! I like to mix a tiny bit of canola oil with some peanut butter to get it the consistency for a nice drizzle for over the cupcake. You can melt chocolate and pour over or drizzle ganache, or just top it with some chocolate chips.
- 1 ½ cup flour
- ½ cup + 1/8 c cocoa powder
- 2 tsp baking powder
- ¾ tsp baking soda
- pinch sea salt (about 1/4 tsp)
- 1 ¾ soy milk
- 1 tbsp vinegar
- 1 ½ c sugar
- 1/3 c canola oil
- 1 tsp vanilla
- 1/2 cup organic shortening
- 1/2 cup earth balance or other vegan butter
- 1 tsp vanilla
- 3 cups organic powdered sugar
- 1/8-1/4 cup natural peanut butter
- GF cake: use 1 1/4c +1/8c white rice flour, 1/8 c tapioca starch, 1/2 tsp xanthan gum, and about 2 cups of milk to sub for flours and milk amounts.
- For the cupcakes: Preheat the oven to 350 degrees. Mix the wet ingredients in a stand mixer. Combine the dry ingredients in a separate bowl then add to the wet ingredients and mix until smooth. Take a standard 12 cupcake tin and line with cupcake papers. Use a 1/4 cup cookie scoop (fill it scant, so not quite full) to scoop out the batter and fill each cupcake paper. You should get about 16 cupcakes. Bake for 15 minutes, then turn (bring the back to the front of the oven) and bake for 15 minutes or until a knife test comes out clean.
- For the frosting: whip just the two fats until they are a uniform white color and very fluffy (takes about a minute). Then add the vanilla and whip until incorporated. Next, add the peanut butter and again, whip until incorporated. Then, add one cup of powdered sugar at a time with enough soy milk to get it moving. Whip until sugar is incorporated, repeat for the remaining two cups of sugar. You may need to add a little more milk at the end to reach your desired texture/softness. You want it to be soft enough to spread but still thick enough to hold shape.
- Once the cupcakes are cool, frost away!
- See the gf flour/milk ratios above at the bottom of the ingredients.
- Add the milk slowly into the frosting at the end so it doesn't become too thin. If this happens, add a little more powdered sugar.