Vegan Chocolate Cupcakes
Vegan Chocolate Cupcakes with Peanut Butter Icing
Rated 5.0 stars by 1 users
Category
Kids
Servings
16 cakes
Prep Time
20 minutes
Cook Time
25 minutes
This recipe is SUPER EASY and you will only need common ingredients you already have in your cupboard.
Author:Whitworths Sugar
Ingredients
All-purpose Flour - 180g
Unsweetened Cocoa Powder - 65g
Baking Soda - 4 tsp
Kosher Salt - ½ tsp
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Olive Oil - 120ml
Water(At room temperature) - 315ml
Pure Vanilla Extract - 10ml
Apple Cider Vinegar - 14ml
Chopped Dark Chocolate - 55g
Unsweetened Cocoa Powder - 4 tsp
Kosher Salt - ½ tsp
Whitworths Light Soft Brown - 100g
Vegan Butter - 110g
Creamy Peanut Butter - 60g
Pure Vanilla Extract - 5ml
Salt - to taste
Almond Milk - 1 tsp
Ingredients for Cupcakes
Ingredients for Peanut Butter icing
Directions
For the chocolate cupcakes
Preheat your oven to 180 C. Line your muffins tins with 16 paper liners. And put aside.
Whisk the ingredients in a mixing bowl until combined – flour, cocoa, baking soda, salt and sugars.
Then slowly add the olive oil, water and vanilla.
Whisky all these ingredients until the batter is well combined.
Drizzle the apple cider vinegar – the vinegar will react with your batter, making it light and frothy.
Pour the mixture into your cupcake tins.
Bake for 21 minutes and set aside to rest and cool down before icing.
For the peanut butter chocolate buttercream
Melt the chocolate. Set aside to cool.
Mix the sugar, cocoa powder, softened butter and peanut butter until the mixture is combined.
Then beat until the mixture is light and fluffy for 5 minutes.
Drizzle the chocolate, vanilla, milk and salt. Mix again.
Once your cupcakes are cooled down, fill a pipping bag with your Peanut Butter Icing to decorate.