Vegan Chocolate Cupcakes with Peanut Butter Frosting
This chocolate cake recipe I've made to so many times, I know it by heart. It's so easy and delicious. The cake is light and moist with a great crust. I used peanut butter frosting but any frosting would workgreat. Perfect for kids with dairy allergies. Print Recipe!
Vegan Dark Chocolate Cupcakes with Peanut Butter Frosting
Makes 12 cupcakes
Preheat oven to 350
Dry Ingredients
1 1/2 cup AP Flour
1 cup Sugar
6 Tbsp. Unsweetened Cocoa
1 tsp. Baking Soda
1/8 tsp. Salt
Wet Ingredients
1 cup Brewed Coffee, cooled
1/4 cup Vegetable Oil
1 Tbsp. White Vinegar
2 tsp. Vanilla
- Sift all the dry ingredients with a metal strainer into a large bowl. In a medium bowl mix wet ingredients and then pour over dry ingredients and mix until combined.
- Line a muffin pan with cupcake wrappers
- Fill ¾ of the way with filling.
- Bake 18- 20 minutes, until cupcakes are finished baking. Cakes will be puffed and toothpick comes out clean.
Peanut Butter Frosting
½ Cup Tofutti Cream Cheese, room temp.
1 Cup Peanut Butter, creamy
3 Tbsp. Soy or Almond Milk
1 tsp. Vanilla
- Put everything in a large bowl with hand mixer blend until smooth. Careful not to over mix! The peanut butter can give the frosting an oily look if blended to long. I like a pastry bag with a large star tip to ice.
Here's how I did it!
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| all ingredients |
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| Dry ingredients |
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| Wet ingredients |
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| mix until just combined |
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| Fill 3/4 of the way up with batter |
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| Bake at 350 for 18-20 minutes, cool cupcakes on rack before frosting |
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