Description
Delight in these rich and moist chocolate cupcakes topped with a creamy and vegan peanut butter cream cheese frosting, finished with a sprinkle of chocolate chips for an extra touch of indulgence. Perfect for any occasion, these cupcakes combine the classic flavors of chocolate and peanut butter in a deliciously dairy-free treat.
Ingredients
Peanut Butter Cream Cheese Frosting
- 6 oz Vegan Cream Cheese
- 2 tbsp + 1 tsp Peanut Butter
- 1/2 tsp Vanilla Extract
- 1 1/4 cups Powdered Sugar
Cupcakes
- 1 1/2 cups Unbleached All-Purpose Flour
- 3/4 cup + 1 tbsp Sugar
- 1/2 cup Cocoa Powder
- 1 tsp Baking Soda
- Pinch of Salt
- 1 cup Ice-Cold Water
- 1/4 cup Unsweetened Applesauce
- 1 tbsp White Vinegar
- 1 tsp Vanilla Extract
Instructions
- Prepare Frosting: Place the vegan cream cheese and peanut butter in a medium-sized bowl and cream together using a mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar to the mixture, about a third of a cup at a time, mixing continuously until fully incorporated and smooth.
- Chill Frosting: Place the frosting in the refrigerator to chill while you prepare the cupcakes to help it firm up.
- Prep Cupcake Pan: Line a 12-count cupcake pan with cupcake liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt ensuring even distribution.
- Mix Wet Ingredients: In a separate medium bowl, combine the unsweetened applesauce, white vinegar, vanilla extract, and ice-cold water.
- Combine Wet and Dry: Slowly pour the wet ingredients into the dry ingredients, whisking gently to combine. Be sure to mix until no dry flour pockets remain for a smooth batter.
- Preheat Oven: Set the oven to 350ºF (175ºC) to preheat while you finish preparing the batter.
- Fill Cupcake Liners: Pour the batter into each cupcake liner until it is about 3/4 full, leaving about one centimeter from the top for expansion during baking.
- Bake: Bake the cupcakes for 15 to 20 minutes, with around 18 minutes being ideal. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool Cupcakes: Once baked, allow the cupcakes to cool completely; placing them in the freezer for 15 minutes helps speed this up and improves frosting application.
- Frost and Decorate: Spread the chilled peanut butter cream cheese frosting generously over each cupcake and sprinkle with chocolate chips to garnish.
Notes
- Using ice-cold water helps to activate the baking soda properly and improve the texture of the cupcakes.
- Freezing cupcakes briefly before frosting makes the process easier and prevents the frosting from melting.
- The frosting is vegan-friendly, making this recipe suitable for those avoiding dairy and eggs.
- You can substitute the vegan cream cheese with regular cream cheese if you are not vegan.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend of equal measure.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
