by Chloe Coscarelli
These moist vegan cupcakes beg for a special occasion. And what's more special than Mother's Day?
Made with dairy-free chocolate and topped with a swirl of organic peanut butter frosting, no one would ever guess they were made without eggs or butter.
Doesn't your mom (or you!) deserve a treat?
Peanut Butter Chocolate Cupcakes
Makes 40 mini or 14 regular cupcakes
1 ½ cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
½ cup canola oil
2 tablespoons white or apple cider vinegar
2 teaspoons pure vanilla extract
1 cup creamy organic peanut butter
1 cup powdered sugar
1 teaspoon pure vanilla extract
4 to 6 tablespoons soy, almond, or rice milk
¼ cup semisweet chocolate chips (dairy-free)
2 tablespoons soy, almond, or rice milk
Chopped dairy-free chocolate for garnish (optional)
Preheat the oven to 350 degrees F. Line 40 cups in mini cupcake pans or 14 cups in regular cupcake pans with greased paper cupcake liners.
In a large bowl, sift or whisk together the flour, sugar, cocoa, baking soda, and salt. In a medium bowl, mix water, oil, vinegar, and vanilla until combined. Pour the wet mixture into the dry mixture and mix with a fork or whisk until well combined. Divide the batter evenly among the prepared cupcake liners; the cups should be filled about two-thirds full. Bake until a toothpick inserted in the center comes out clean, about 10 to 12 minutes for the mini cupcakes and about 18 to 20 minutes for the regular cupcakes. Cool the cupcakes in the pans for 5 minutes; then transfer to a rack to cool completely.
Using a handheld or stand mixer, beat the peanut butter on high speed for 1 minute. Add powdered sugar and vanilla, and beat to incorporate. With the mixer running, add 1 tablespoon of nondairy milk at a time, until it reaches the desired frosting consistency. Be patient and let the frosting beat for a minute or two between the additions of nondairy milk. Beat on high for 3 more minutes until fluffy. Adjust proportions to taste. Add more powdered sugar for a sweeter flavor, more nondairy milk for a creamier consistency, or a pinch of salt for a more intense flavor.
Using a microwave or double boiler, heat the chocolate chips and nondairy milk until chocolate is melted. Whisk until smooth.
Frost cupcakes with peanut butter frosting and garnish with the chocolate drizzle, using a fork or squeeze tube. Top with chocolate chunks, if desired.
Chloe Coscarelli, author of Chloe’s Kitchen, is an award-winning vegan chef who is taking the culinary world by storm with her creative, easy-to-make vegan recipes. She first earned national attention after winning first place on the Food Network’s Cupcake Wars with her vegan cupcakes. She lives in California with her family and adopted dogs.