Vegan Chocolate and Peanut Butter Cupcakes

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!

Ingredients

  • 180ml coconut milk
  • 20ml apple cider vinegar
  • 165g self raising flour
  • 1/2 tsp xanthan gum
  • 1/4 tsp baking powder
  • 160g brown sugar
  • 50g cocoa
  • 80ml coconut oil, melted
  • 1 tsp vanilla essence
  • 12 GoMaxGo Cleo's Peanut Butter Cups (vegan)
  • 75g shortening
  • 75g vegan butter
  • 3 cups vegan icing sugar
  • 50g smooth peanut butter
  • 1tbs soy milk
  • 1 cup coconut cream
  • 1/2 cup cocoa
  • 1/2 cup maple syrup
  • 1 tsp arrowroot
  • 3/4 cup Plamil Chocolate Flakes
  • 1/2 cup crushed peanuts

Instructions

  • Preheat oven to approximately 180 degrees Celsius, and line a cupcake tin with 12 cupcake cases
  • Combine coconut milk and apple cider vinegar in a jug and leave for ten minutes
  • Meanwhile, sift flour, xanthan gum, baking powder, brown sugar and cocoa into a large bowl
  • Add coconut oil, vanilla essence and coconut milk mixture to the bowl, and carefully fold until ingredients are just combined
  • Place a vegan peanut butter cup at the bottom of each cupcake case, and spoon mixture on top
  • Bake for approximately 20 minutes, or until cupcakes bounce bake when pressed
  • Meanwhile, to make icing, beat shortening and butter until smooth
  • Add icing sugar 1 cup at a time, beating well after each addition
  • Add peanut butter and soy milk and beat for 30 seconds, or until icing is stiff and well mixed
  • To make chocolate sauce, combine coconut cream, cocoa and maple syrup in a saucepan over a low heat
  • Once melted, remove from heat and stir in arrowroot. Place in the fridge to thicken for 1/2 an hour
  • 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!)

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