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Close up of peanut butter frosting piped on a chocolate cupcake.
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4.78 from 18 votes

Vegan Chocolate Peanut Butter Cupcakes

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Desserts & Sweet Treats
Cuisine: American
Diet: Vegan
Servings: 12 people
Calories: 169kcal

Ingredients

Peanut Butter Chocolate Cupcakes

  • 1 cup + 2 tablespoons all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup organic natural creamy peanut butter
  • ¼ cup grapeseed oil
  • ¾ cup organic cane sugar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon instant espresso powder optional
  • 1 cup water

For serving, optional

Instructions

For the Cupcakes:

  • Preheat the oven 350°F. Place cupcake liners in a 12-cavity cupcake pan and set aside.
  • In a medium mixing bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt until well combined.
  • In a large mixing bowl, whisk together the peanut butter, oil, sugar, apple cider vinegar, vanilla, and espresso powder, if using. Add the water and whisk well until smooth.
  • Pour the dry into the wet while stirring until just combined.
  • Fill each cavity of the cupcake pan ½ way (about ¼ cup of batter in each).
  • Bake for 18 to 22 minutes until a toothpick inserted in the middle comes out clean.
  • Let cool in the pan on a wire rack or about 10 minutes before removing the cupcakes from the pan. Let them continue to cool in the liners on the cooling rack.
  • Once the cupcakes have completely cooled, pipe the Vegan Peanut Butter Frosting, if using, onto each one. If desired, decorate with sprinkles, mini chocolate chips, chopped peanuts, or cacao nibs.

Notes

~ Use the spoon and level method to measure the flour. Otherwise you may end up with too much flour, making the cupcakes dense.
~ Whisk the batter until just combined and no visible white flour remains. Do not overmix.
~ Use cupcake liners in the pan to avoid sticking.
~ Fill each cavity about ½ full, which should be about ¼ cup of batter. A tablespoon or two over or under that amount is fine, but do not fill the cavities more than ¾th full.
~ Bake until a toothpick inserted into the center comes out clean.
~ Let the cupcakes cool in the pan on a wire cooling rack for about 10 minutes, until they are cool enough to handle. Then, take the cupcakes out of the pan and continue cooling on the wire rack.
~ Ensure the peanut butter cupcakes are completely cool before frosting them.

Storage/Freezing
~ Store cupcakes on the counter in a container with a tight fitting lid for 3 to 4 days.
~ You can also freeze them. Wrap unfrosted cupcakes individually with plastic wrap and transfer to a freezer-safe plastic bag. They will keep for 3 to 4 months. When ready to serve, unwrap them and defrost on the counter for an hour or two.

Nutrition facts
~ 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

Calories: 169kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 182mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g