Peanut Butter Chocolate Cupcakes | SO VEGAN

Omg, how good do these peanut butter chocolate cupcakes look?

It has been a while since we shared a cupcake recipe. Perhaps too long!

We can’t sing the praises for these cupcakes enough! The cake mixture is light, fluffy and chocolatey, while the frosting is sweet, salty and very indulgent!

The pretzels is a cheeky touch, but the saltiness does goes really well with the cupcake, we promise!

As always, make sure you check the manufacturer of the sugar because not all brands are vegan.

We hope you enjoy!

Roxy & Ben

– Ingredients –

For the cupcakes:
3 tbsp ground flax seeds
260 g plain flour
40 g cocoa powder
3 tsp baking powder
180 g white granulated sugar
150 g vegan margarine (melted)
150 g almond milk
1 tsp vanila extract

For the frosting:
1/2 cup smooth peanut butter
1/2 cup vegan margarine
1 tbsp almond milk
3 cups icing sugar

For decoration:
peanuts
pretzels

– Method –

1. Preheat the oven to 180°C or 350°F, then line a 12 hole muffin tray with cupcake cases. We use 2” (50mm) cases.

2. Melt the margarine in a saucepan on a low heat, then add to a mixing bowl with the remaining cake ingredients. Gently mix the cupcake ingredients until fully combined.

3. Spoon 2 tbsp of mixture into each cupcake case or, if using different sized cases, fill until each case is roughly 3/4 full.

4. Bake in the preheated oven for 22-24 minutes or until a skewer comes out clean.

5. Remove the muffin tray from the oven and transfer the cupcakes to a cooling rack. Leave the cakes to cool completely.

6. Meanwhile, prepare the frosting by transferring the frosting ingredients to a mixing bowl and combining all the ingredients until smooth. If the frosting is too thick, add more milk a small amount at a time. Then transfer the frosting to a piping bag.

7. Pipe a generous amount of frosting onto the cupcakes and top with a sprinkling of crushed peanuts and pretzels. Finish with a single pretzel on top of each cupcake.

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