Chocolate Peanut Butter Cupcakes

Recipes | September 4, 2016 | By

chocopbcupcakes 

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. 

 chococakebatter1

 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. 

 chococakebatterscoop

 

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. 

 frostingfats

Next, add the peanut butter and whip until incorporated. 

frostingfatswithpb

 

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.

 pbfrosting

 

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. 

 

Chocolate Peanut Butter Cupcakes
Serves 16
Chocolate cake topped with creamy peanut butter frosting
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
423 calories
63 g
15 g
19 g
3 g
6 g
92 g
86 g
41 g
1 g
12 g
Nutrition Facts
Serving Size
92g
Servings
16
Amount Per Serving
Calories 423
Calories from Fat 166
% Daily Value *
Total Fat 19g
29%
Saturated Fat 6g
31%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 15mg
5%
Sodium 86mg
4%
Total Carbohydrates 63g
21%
Dietary Fiber 2g
8%
Sugars 41g
Protein 3g
Vitamin A
4%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
Dry
  1. 1 ½ cup flour
  2. ½ cup + 1/8 c cocoa powder
  3. 2 tsp baking powder
  4. ¾ tsp baking soda
  5. pinch sea salt (about 1/4 tsp)
Wet
  1. 1 ¾ soy milk
  2. 1 tbsp vinegar
  3. 1 ½ c sugar
  4. 1/3 c canola oil
  5. 1 tsp vanilla
For the frosting
  1. 1/2 cup organic shortening
  2. 1/2 cup earth balance or other vegan butter
  3. 1 tsp vanilla
  4. 3 cups organic powdered sugar
  5. 1/8-1/4 cup natural peanut butter
  6. 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.
Instructions
  1. 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.
  2. 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.
  3. Once the cupcakes are cool, frost away!
Notes
  1. See the gf flour/milk ratios above at the bottom of the ingredients.
  2. 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.
beta
calories
423
fat
19g
protein
3g
carbs
63g
more
Vegan Sarah http://vegansarah.com/

My Ultimate Fudgy Brownie

Recipes | August 7, 2016 | By

brownie

 

This brownie is probably my favorite dessert.  It took about 13 different recipe formulations to get the one that was fudgy enough to meet my deep brownie desires.  I really like fudgy brownies and I do not think a cakey brownie is a brownie at all.  There, I said it.  I came out as a brownie snob.  It’s the only kind of snob to be honestly.  I like what I like, what can I say? 

Back to the brownie…..it’s fudgy and sweet but not teeth shattering.  It tastes amazing warmed up with some coconut ice cream on top, it’s yummy chopped up on top of banana ice cream (see my recipe here), and it’s just great to eat by itself.  

A couple of notes…this recipe is a fickle beast sometimes.  The chocolate MUST be melted just enough to make the batter just so, if it’s not melted enough the batter is super thick and may bake out fine BUT if the chocolate is starting to clump up and is becoming overmelted, you might have a problem.   Also, make sure the yogurt is watered down a little bit to get the right consistency for the batter.  And the most important note…make sure you use an actual liquid measuring cup for the oil.  Trust me it’s a little different.  I’ve had to teach several people over the years at the bakery this recipe and I had someone whose brownies just weren’t coming out the same.  Finally after watching them do it a couple of times, I realized they were using a little dry measuring cup to measure out the oil.  I had them use the liquid one afterwards and the brownies came out perfectly.  It really matters! 

liquid measuring cup vs dry measuring cups

liquid measuring cup vs dry measuring cups

Here’s the procedure with pictures! 

Mix the wet ingredients in a stand mixer or with a hand mixer.

 brownie1

 

Combine the dry ingredients in a bowl and stir to mix well.

brownie2

 

Melt the chocolate in a stainless steel pot over low heat.  Stir with a heat resistant spatula.  It should feel like stirring soft pudding when it is melted enough.  *Be sure that everything is dry because one little speck of water will make the chocolate seize up and you won’t be able to melt it.

 brownie5

 

Add the melted chocolate to the wet ingredients immediately.  Do not pass go, do not collect $200, do not dance, do it fast!  As soon as it starts cooling, it will thicken.  This is the touchy stage! 

 brownie6

 

Then add the dry to the wet ingredients immediately and mix very well.  Scoop it out with a rubberish spatula.  Sometimes there might be more liquid at the bottom of the bowl so just spread that out evenly with the batter.  Swoosh the top of the batter in the pan like you’re a fairy granting a wish, back and forth across until it’s an even height.

 brownie7

Bake them, let them cool, and enjoy. 

DSCN0495 

 

 

The recipe is below.  Make these and be excited about chocolate fudgy heaven. 

Be excellent to each other and to yourself.  XOXO

Fudgy Brownies
Serves 12
Soft, fudgy brownies with a crackly top.
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Prep Time
15 min
Cook Time
34 min
Total Time
1 hr
Prep Time
15 min
Cook Time
34 min
Total Time
1 hr
445 calories
64 g
7 g
20 g
5 g
6 g
118 g
51 g
47 g
0 g
14 g
Nutrition Facts
Serving Size
118g
Servings
12
Amount Per Serving
Calories 445
Calories from Fat 181
% Daily Value *
Total Fat 20g
31%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 7mg
2%
Sodium 51mg
2%
Total Carbohydrates 64g
21%
Dietary Fiber 3g
10%
Sugars 47g
Protein 5g
Vitamin A
1%
Vitamin C
0%
Calcium
10%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
wet
  1. 2 cups or organic sugar (evaporated cane juice)
  2. 2 tsp vanilla extract
  3. 2/3 cup canola oil
  4. 6 tbsp organic applesauce
  5. 1/2 cup plain coconut yogurt, make sure to add a little bit of water to make it so it runs off the spoon easily (use a dry 1/2c and fill it a little over 3/4 of the way and thin it out with water to fill)
dry
  1. 1 1/2 cups flour (GF version: 1 1/4 c white rice flour, 1/4 c tapioca starch, 1/2 tsp xanthan gum)
  2. 2 tsp baking powder
  3. 1/2 c dutch processed cocoa powder
  4. 2 pinches of sea salt (about 1/2 tsp)
melt
  1. 1 3/4 cups chocolate chips (wait to do this until the wet is together and the dry is mixed in its bowl so you watch it)
Instructions
  1. Mix wet ingredients (minus the melted chocolate) in a stand mixer or in a bowl with a hand mixer. Next, combine the dry ingredients in a bowl and mix well. Melt the chocolate on low in a small stainless steel pot, stirring with a rubber spatula. Once the chocolate is the texture of really soft pudding, all uniform in texture and very easy to stir, IMMEDIATELY add it to the wet ingredients and mix well but quickly. Then add the dry ingredients and mix well but quickly. Next use the rubber spatula to push the batter into a greased 9 x 13 inch rectangular pan. If there is some extra wet batter towards the bottom of the bowl just be sure to spread it around well with the thick batter to avoid weird baked spots. Spread the batter out by moving from left to right in a fun swoosh motion. Bake at 350 degrees for 34 minutes. Let cool in fridge thoroughly before cutting. EAT!
Notes
  1. *be sure to use a liquid measuring cup for the oil!
beta
calories
445
fat
20g
protein
5g
carbs
64g
more
Vegan Sarah http://vegansarah.com/

 

 

Chocolate Chip Blondies

Recipes | May 28, 2016 | By

blondies2

These are probably my second favorite baked good.  My first favorite are brownies.  Now I know what you’re thinking….”your first recipe isn’t your favorite?”.  Yes, but these are really freakin delicious so just go with me.  They are gooey, caramel-ish and chewy bars flecked with chocolate.  Eat them still warm or warm them up and top em off with some coconut cookie dough ice cream for a real decadent as fuck treat.  Bring these to a BBQ to impress your friends and feel like a total bomb ass vegan.   Now go make them and remember….be excellent to each other and to yourself.  XOXO

Chocolate Chip Blondies
Serves 12
Gooey and fudgy caramel bars bursting with chocolate chips
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Prep Time
10 min
Cook Time
26 min
Total Time
36 min
Prep Time
10 min
Cook Time
26 min
Total Time
36 min
398 calories
56 g
7 g
16 g
6 g
7 g
118 g
145 g
16 g
2 g
9 g
Nutrition Facts
Serving Size
118g
Servings
12
Amount Per Serving
Calories 398
Calories from Fat 145
% Daily Value *
Total Fat 16g
25%
Saturated Fat 7g
34%
Trans Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 7mg
2%
Sodium 145mg
6%
Total Carbohydrates 56g
19%
Dietary Fiber 2g
8%
Sugars 16g
Protein 6g
Vitamin A
10%
Vitamin C
0%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 Tbsp vegan margarine ( I use Earth Balance), melted
  2. 6 Tbsp plain yogurt ( I use So Delicious coconut) add a small amount of water to thin it out, must be slightly runny
  3. 1 cup organic sucanat
  4. 2/3 c organic evaporated cane juice (sugar)
  5. 2 tsp vanilla
  6. 2 flax eggs (2 tsp seeds ground with 6 Tbsp water)
  7. 4 Tbsp extra water
  8. 2 cups flour
  9. 2 pinches sea salt (about 1/4-1/2 tsp)
  10. 2 cups vegan chocolate chips
  11. ***for GLUTEN FREE blondies use 1 3/4c white rice flour, 1/4c tapioca starch, 1/2tsp xanthan gum for the dry mix and add 3-4 more Tbsp water to the wet. You want the batter to be a little runnier than the wheaty version.
Instructions
  1. Cream the wet ingredients( sugars, melted margarine, yogurt, vanilla and flax eggs) in a standing mixer, or use a hand mixer and large mixing bowl, until it just barely looks dark like caramel.
  2. Combine all the dry ingredients (flours, chocolate chips, salt) in a large mixing bowl. (GF dry mix would be rice flour, tapioca starch, xanthan gum, salt, and chocolate chips)
  3. Add the dry mixture to the wet one and mix until well combined.
  4. Oil a 9X13 inch baking pan with baking spray or coconut oil (whatever oil you desire) and pour batter into pan.
  5. Bake at 350 degrees for 26-30 minutes. Test with a fork or knife, if caramel batter comes out and it still seems goopy, bake for 5 more minutes.
  6. Let cool for 15-30 minutes before cutting.
beta
calories
398
fat
16g
protein
6g
carbs
56g
more
Vegan Sarah http://vegansarah.com/