Vegan Chocolate and Peanut Butter Cupcakes

Join my
VEGAN
MAILING LIST
Get your FREE Vegan Cookbook that I wrote PLUS a FREE Egg Replacement Guide!
JOIN TODAY

 

 

Vegan Chocolate and Peanut Butter Cupcakes
Serves 12
Vegan substitutes are getting better and better, especially when it comes to delectable desserts. My Vegan Chocolate and Peanut Butter Cupcakes contain one of my favourite substitutes of all - the amazing GoMaxGo Cleo's Peanut Butter Cups. I must warn you, however, that these treats are not for the faint hearted, and are maxed out with peanut butter, chocolate, coconut and, well, more chocolate. Check out www.crueltyfreeshop.com.au to buy the peanut butter cups and chocolate flakes used in this recipe, or to view the rest of their fabulous range. Happy binging!
Write a review
Print
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Ingredients
  1. 180ml coconut milk
  2. 20ml apple cider vinegar
  3. 165g self raising flour
  4. 1/2 tsp xanthan gum
  5. 1/4 tsp baking powder
  6. 160g brown sugar
  7. 50g cocoa
  8. 80ml coconut oil, melted
  9. 1 tsp vanilla essence
  10. 12 GoMaxGo Cleo's Peanut Butter Cups (vegan)
  11. 75g shortening
  12. 75g vegan butter
  13. 3 cups vegan icing sugar
  14. 50g smooth peanut butter
  15. 1tbs soy milk
  16. 1 cup coconut cream
  17. 1/2 cup cocoa
  18. 1/2 cup maple syrup
  19. 1 tsp arrowroot
  20. 3/4 cup Plamil Chocolate Flakes
  21. 1/2 cup crushed peanuts
Instructions
  1. Preheat oven to approximately 180 degrees Celsius, and line a cupcake tin with 12 cupcake cases
  2. Combine coconut milk and apple cider vinegar in a jug and leave for ten minutes
  3. Meanwhile, sift flour, xanthan gum, baking powder, brown sugar and cocoa into a large bowl
  4. Add coconut oil, vanilla essence and coconut milk mixture to the bowl, and carefully fold until ingredients are just combined
  5. Place a vegan peanut butter cup at the bottom of each cupcake case, and spoon mixture on top
  6. Bake for approximately 20 minutes, or until cupcakes bounce bake when pressed
  7. Meanwhile, to make icing, beat shortening and butter until smooth
  8. Add icing sugar 1 cup at a time, beating well after each addition
  9. Add peanut butter and soy milk and beat for 30 seconds, or until icing is stiff and well mixed
  10. To make chocolate sauce, combine coconut cream, cocoa and maple syrup in a saucepan over a low heat
  11. Once melted, remove from heat and stir in arrowroot. Place in the fridge to thicken for 1/2 an hour
  12. To assemble cupcakes, pipe icing onto each cupcake, top with chocolate flakes and peanuts, and drizzle over chocolate sauce (I poured mine into a baking syringe which worked really well!)
Sweetlancey http://sweetlancey.com/

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Join my
VEGAN
MAILING LIST
Get your FREE Vegan Cookbook that I wrote PLUS a FREE Egg Replacement Guide!
JOIN TODAY
Sign Up
Subscribe to all my new recipes
Subscribe
Join 24K+ followers!