Thursday, February 14, 2013

Vegan Peanut Butter Cup Cupcakes

there are no words. just make these. trust me.
Vegan Peanut Butter Cup
The Easiest Vegan Chocolate Cake Recipe
Vegan frosted peanut butter cup cupcakes. Does it get better than this??
Everyone has an opinion on cupcakes these days. I personally find the whole trend kind of annoying. Not because I dislike cupcakes per se (what am I, some sort of monster??) but because of just how very hard it still is to find a GOOD vegan cupcake. There are few culinary disappointments that cut quite so deeply as a bad cupcake. The problem is that they always LOOK so good, all frost-y and pretty, but one bite will tell you whether you've got a good one or a poorly baked sugar-bomb. With very few exceptions, store bought vegan cupcakes usually fall into the latter sugar-bomb category. When craving cupcakes I save myself some money, shield myself from potential disappointment and go for homemade.
These peanut butter cup cupcakes are something special, folks. They look crazy over-the-top fancy, but are a snap to make. The cake recipe is incredibly simple, only a handful of ingredients, and can be used for both cupcakes and regular cake recipes. File it away, you'll be using it again.

Chocolate cupcakes, out of the oven and cooling down before frosting. 
Cupcakes topped with peanut butter buttercream frosting. 
Vegan Peanut Butter Cup Cupcakes:

*I recommend mixing the cake batter by hand,
but you will need a sturdy mixer for the frosting.

Chocolate Cupcakes:
(makes one dozen)

1 1/4c all purpose flour
3/4c organic sugar
1/2c unsweetened cocoa powder
1tsp baking soda
1/4tsp salt
1c warm water
or brewed coffee
(for a richer flavored)
1 1/2tsp vanilla extract
1/3c melted vegan butter
1tsp apple cider vinegar

Peanut Butter Buttercream Frosting:
1/2c vegan shortening
1/3c vegan butter
1/3c creamy peanut butter
3 1/2c organic powdered sugar
2tsp vanilla extract
1/4c light coconut milk

Chocolate Drizzle (optional) 
1/2c non dairy chocolate chips
1tbsp vegan shortening

Preparing the cupcakes:
Preheat oven to 350 degrees
Fill a muffin tin with 12 cupcake liners

Combine all flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
Whisk to combine and break up any lumps.
Add water (or coffee), melted vegan butter, apple cider vinegar and vanilla.
Mix until well combined, about 2 minutes.

Fill cupcake liners about 2/3 full.
Bake for 12-15 minutes, or until cake tester inserted into center comes out clean.
Remove from oven and allow to cool completely before frosting.

Preparing the frosting:
In a stand mixer, cream together shortening, margarine and peanut butter
for 2-3 minutes until well incorporated.
Add powdered sugar, coconut milk and vanilla.
Mix for 3-5 more minutes, until light and fluffy.

This frosting is the perfect texture for either a piping bag or hand-frosting.
Any leftover frosting will keep for several weeks in the fridge.
Use about 3tbsp of frosting per cupcake.

Once you have frosted the cupcakes, let sit for 10 minutes. 
This will allow the frosting to set up a bit. 

Preparing the chocolate drizzle:

In a microwave safe bowl combine chocolate chips and shortening.
Cook for 45 seconds on high, or until melted.
Mix together welland use a dinner fork to drizzle melted chocolate
over the top of frosted cupcakes.

Allow to set for 10-15 minutes then eat!
And eat, and eat, and eat...
You know you want one.

1 comment:

  1. beautiful!!! I love the way these look and they seem quick to put together. thanks so much for sharing your recipe. : ) I'll be trying this drizzle in the near future.