A delicious vegan chocolate cupcake topped with a rich peanut butter frosting, treat your sweetheart to something decadent this Valentine’s Day with these Vegan Chocolate Cupcakes!
I won’t lie to you guys, I’m kind of glad this series is getting ready to wrap up. Seeing each and every one of these delicious chocolate creations each day has me craving each one all over again. And that spells bad news for my thighs. Granted some of them are actually good for you [I’m looking at you Chocolate Chia Pudding!], but some, like these vegan chocolate cupcakes, are just far too delicious for their own good.
Vegan Chocolate Cupcakes
Want to know what really didn’t help my thighs? These vegan chocolate cupcakes. Holy smokes guys, I could not stop eating them for the life of me! It’s a good thing that this recipe only makes a 12 cupcake batch, or else I could have been in some serious trouble.
But really, can you blame me here?
Now I’ve never been that big of a fan of cupcakes. The ones sold at stores and even bakeries typically come with far too little frosting for my liking, which is why I tend to reach for cake rather than cupcakes. I mean, shouldn’t cupcakes be just like a mini-cake? Where the heck is the good stuff here people!
But I guess people try to use cupcakes as portion control. You know, because some people can’t just eat one slice of cake, they have to go and ruin it for the rest of us. Portion control, people! Will power, guys!
Kidding – I’ve eaten half of a cake by myself in one night [it was one of those nights]. Who am I to judge?
Which funnily enough, these vegan chocolate cupcakes did nothing to help me with my will power issue seeing as how I work from home and they sat on the counter taunting me all.day.long. I need to make some friends so that I can get this stuff out of my house.
Either that or I need to become the “cupcake for one” baking queen. Any tips?
Fun fact – these cupcakes were actually my first attempt at baking with a gluten-free flour mix. So far I have been using either oat flour or a combination of coconut and almond flour, but I wanted to ensure that these cupcakes ended up light and fluffy – just like a cupcake should.
Mom#2 actually attempted to make gluten-free cupcakes for me a while back using a boxed gluten-free mix and it was an epic fail. While the flavor was good, the cupcakes came out dense and hard as a rock. My family joked that I could probably kill someone if I chucked one of the cupcakes hard enough at them.
I definitely didn’t want these cupcakes to end up like that!
As for the frosting – well that magical goodness is made of all the simple, good stuff. Peanut butter, butter, powerdered sugar, vanilla and of course, just a touch of almond milk. I don’t mess with the goodness that is frosting folks. I need the real, sugar-filled stuff.
Mom#2 already has plans for a birthday cake for me this weekend, but if she didn’t I would most definietly be whipping up a batch of these vegan cupcakes. Who can say no to the delicious pairing of chocolate and peanut butter?
- 1 cup almond milk
- 1 teaspoon apple cider vinegar or lemon juice
- 3/4 cup white sugar
- 1/3 cup coconut oil, softened
- 1 teaspoon vanilla extract
- 1 cup all purpose gluten-free flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup all natural peanut butter
- 1/3 cup non-dairy butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons almond milk
- Preheat oven to 350 degrees. Line a cupcake pan with liners.
- Wisk together the milk and acv. Let sit for 5 minutes.
- Mix together almond milk mixture, sugar, coconut oil and vanilla.
- In the same bowl, add the flour, cocoa powder, baking soda, baking powder and sea salt.
- Mix until there are no lumps.
- Spoon batter into muffin liners and fill 3/4 full.
- Bake for 18 to 20 minutes.
- Blend together the peanut butter and butter until smooth.
- Add remaining ingredients and blend until smooth.
- Frost the cupcakes with frosting once they are cool.
- Sprinkle with cocoa powder or chocolate shavings.
Gluten-free bakers – what’s the key to fluffy baked goods?
Cupcakes or cake?