5 from 1 vote
A small white cupcake stand holds one chocolate peanut butter cupcake with peanut butter frosting and pink sugar sprinkles.
Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting because THIS is the way to your Valentine's heart! Trust me, I promise! These cupcakes are light and fluffy and this frosting is like a little piece of heaven on your tongue.

Course: Cupcakes, Dessert
Cuisine: dairy free, egg free, soy free, vegan
Keyword: recipe for dairy free cupcakes, vegan cupcakes recipe, vegan frosting recipe
Servings: 12 people
Calories: 165 kcal
Author: Jenn Sebestyen
Ingredients
Peanut Butter Chocolate Cupcakes
Peanut Butter Frosting
  • 1 cup peanut butter (I prefer traditional peanut butter** here instead of the natural kind)
  • 3/4 cup vegan butter (I used Earth Balance)
  • 2 cups organic powdered sugar
  • 2-4 tbsp non-dairy milk (I used Almond milk)
Instructions
For the Cupcakes:
  1. Preheat the oven 350 degrees F. 

  2. In a medium mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Whisk until combined.

  3. In a large mixing bowl, whisk together the peanut butter, melted coconut oil, sugar, non-dairy milk, apple cider vinegar, vanilla, and espresso powder, if using, until smooth.

  4. Pour the dry into the wet while stirring until just combined.

  5. To bake using the Farm Table Chef Silicone Baking Pan (for baking directions in a metal pan, see notes): Place the 12-cavity silicone muffin pan onto a metal baking sheet. Pour the batter into the muffin pan, filling each cavity 3/4 of the way. 

  6. Bake for 18-22 minutes until a toothpick inserted in the middle comes out clean.

  7. Let cool completely in the pan on a wire rack, then take the cupcakes out of the pan by pressing up under each cavity and popping them out. Once they have popped slightly out of the cavity, you can pull them gently out from the top.

For the Frosting:
  1. In the  bowl of an electric mixer (or in a large bowl with a hand mixer), cream together the peanut butter, vegan butter, and powdered sugar. Add in the non-dairy milk 1 tbsp at a time until the desired consistency is reached.  If it's too thin, add a little more powdered sugar. If it's too thick, add a little more milk.

  2. Once the cupcakes have completely cooled, frost them however you wish.

  3. Enjoy!
Recipe Notes

*If baking in a metal baking pan - lightly spritz the pan with oil before filling with batter. Once baked, let the cupcakes cool in the metal pan on a wire rack for 10 minutes. Run a sharp knife around the edges of each one to make sure they are loose from the sides and lift them out. Continue to cool out of the pan on the wire rack. 

**If you choose to use natural peanut butter in the frosting - it will taste delicious, but will be heavier and have a more oily texture. Not as light and fluffy - so piping those perfect frosting peaks will be more difficult. 

~Since the amount of frosting per cupcake can vary based on personal preference or decorating choices, nutrition facts are calculated for cupcakes alone - not frosting.

 

 

 

 

 

 

Nutrition Facts
Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting
Amount Per Serving
Calories 165 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Sodium 130mg 5%
Potassium 1mg 0%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 13g
Protein 3g 6%
Vitamin A 1%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.