Sweet Vegan Chocolate Cupcakes Recipe Video

Watch and learn how to make cruelty-free chocolate peanut butter self-frosting cupcakes that are out of this world! These cupcakes are guaranteed to impress even the most carnivorous friends, and are a perfect treat to bring to parties or bake sales–or gobble up yourself. This recipe is from Hannah Kaminsky’s My Sweet Vegan baking book, which is one of my faves.

Summary

Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings12
CuisineCourse
TasteFeel
MethodDish
VegetarianInterest Group

Ingredients

 Vanilla soy milk2 Cup (32 tbs)
 Apple cider vinegar1 Teaspoon (Braggs Organic, Raw)
 Flaxseed meal2 Tablespoon
 Water4 Tablespoon
 Granulated sugar8 Tablespoon (about 1/2 cup)
 Vanilla extract1 Teaspoon
 Peanut butter8 Tablespoon (organic, all natural, about 1/2 cup)
 Apple sauce8 Tablespoon, unsweetened (about 1/2 cup, organic)
 All purpose flour1 Cup (16 tbs)
 Baking powder1 Teaspoon
 Baking soda1 Teaspoon
 Salt1 Teaspoon
 Soy milk4 Tablespoon (For the Frosting)
 Cocoa powder4 Tablespoon (For the Frosting)
 Smooth peanut butter8 Tablespoon (For the Frosting)
 Caster sugar/Powdered sugar6 Tablespoon (For the Frosting)

Nutrition Facts

Serving size

Calories 280 Calories from Fat 104

% Daily Value*

Total Fat 12 g19%

Saturated Fat 2.4 g12.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 429.1 mg17.9%

Total Carbohydrates 39 g12.9%

Dietary Fiber 4.1 g16.5%

Sugars 22.2 g

Protein 8 g16.9%

Vitamin A 0% Vitamin C 0.28%

Calcium 6.5% Iron 11.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Combine the soy milk and the apple cider vinegar in a large size bowl. Let stand for 5 minutes.
2. Combine flaxseed meal and water in a small bowl; let sit for 15 minutes or until it becomes a jelly.
3. Grease a 12 tin cupcake pan with oil.
4. Preheat the oven to 350 degree F.

MAKING
5. To the soy milk-vinegar mixture, add the flax seed jelly, the sugars, peanut butter, apple sauce, and vanilla extract. Beat well using a hand mixer or stander mixer.
6. Combine the dry ingredients; flour, baking powder, soda and salt. Add this to the peanut butter mixture. And mix lightly and quickly. Set aside and make the filling.
7. To make the filling, in a bowl, combine the peanut butter, cocoa, sugar, and soy milk. Beat until smooth and creamy.
8. To assemble, in the cupcake pan, spoon equal amounts of the cupcake batter into each of the 12 cups.
9. Spoon a big dollop of the decadent peanut butter chocolate frosting on top of each. Swirl it around so that it covers the top.
10. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
11. Remove from the oven and cool slightly before serving.

SERVING
12. Enjoy these cupcakes warm.
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