Vegan Chocolate-Peanut Butter Cupcakes
Peanut butter was first introduced as a health food in the early 1900s and gained popularity as a sandwich spread during World War II.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Vegan Chocolate-Peanut Butter Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a separate bowl, mix together the coconut oil, maple syrup, almond milk, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
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Fill cupcake liners with the batter, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool completely.
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In a small bowl, mix together the peanut butter and powdered sugar until smooth.
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Frost the cooled cupcakes with the peanut butter mixture.
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Sprinkle with vegan chocolate chips and crushed peanuts.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.