Chocolate Peanut Butter Cupcakes Recipe

Name: Chocolate Peanut Butter Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup Unbleached White Flour; 1 cup Unbleached Sugar; 1/3 cups Unsweetened Cocoa Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/3 cups Expeller Pressed Oil (I Use Sunflower); 1 cup Water At Room Temperature; 1 teaspoon Pure Vanilla Extract; 1 Tablespoon Apple Cider Vinegar; _____; FOR THE FROSTING:; 1/4 cups Non Dairy Butter (I Use Earth Balance Organic Whipped); 1/4 cups Palm Shortening (Spectrum); 2 teaspoons Pure Vanilla Extract; 1/3 cups Creamy Peanut Butter; 2 cups Powdered Sugar; 2 Tablespoons Rice Milk Or Other Non Dairy Milk; 1 package Chocolate Sprinkles (2.5 Ounce Package, Or As Needed For Decorating)

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup Unbleached White Flour
1 cup Unbleached Sugar
1/3 cups Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
1/3 cups Expeller Pressed Oil (I Use Sunflower)
1 cup Water At Room Temperature
1 teaspoon Pure Vanilla Extract
1 Tablespoon Apple Cider Vinegar
_____
FOR THE FROSTING:
1/4 cups Non Dairy Butter (I Use Earth Balance Organic Whipped)
1/4 cups Palm Shortening (Spectrum)
2 teaspoons Pure Vanilla Extract
1/3 cups Creamy Peanut Butter
2 cups Powdered Sugar
2 Tablespoons Rice Milk Or Other Non Dairy Milk
1 package Chocolate Sprinkles (2.5 Ounce Package, Or As Needed For Decorating)

1
Use organic ingredients whenever possible.
2
For the cupcakes:
3
Preheat your oven to 350u00b0.
4
Put the flour, sugar, cocoa, baking soda and salt into a bowl and whisk well to combine. (You can do this step in an 8x8 pan if you don't want cupcakes).
5
Mix the oil, water, vanilla, and vinegar together in a measuring cup or bowl as best you can.
6
Pour the liquid mixture over the dry ingredients and stir until just blended.
7
Line a cupcake tin with paper liners. Fill each one 3/4 of the way full. Bake for 18 - 20 minutes or until a toothpick comes out clean. (Bake for 30 minutes if you're using an 8x8 pan)
8
For the frosting:
9
Beat the non dairy butter and palm shortening with a hand-held mixer on medium speed until smooth.
10
Add the vanilla and peanut butter and beat until very smooth. Add the sugar and beat again until combined.
11
With the beater still running, dribble in the rice milk, a little at a time until the frosting is fluffy.
12
Using a pastry bag and large tip, decorate the cupcakes when they have cooled completely. Decorate with chocolate sprinkles if you want to. Enjoy!!

1241

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup Unbleached White Flour, 1 cup Unbleached Sugar, 1/3 cups Unsweetened Cocoa Powder, and more.

Yes, Chocolate Peanut Butter Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peanut Butter Cupcakes

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