Dark Chocolate Cupcakes With Peanut Butter Frosting (Vegan) Recipe

Name: Dark Chocolate Cupcakes With Peanut Butter Frosting (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup All-purpose Flour; 6 Tablespoons Unsweetened Cocoa; 1 teaspoon Baking Soda; 1/8 teaspoons Salt; 1 cup Sugar; 1 cup Brewed Coffee, Cooled; 1/4 cups Vegetable Oil; 1 Tablespoon White Vinegar; 2 teaspoons Vanilla; FOR THE FROSTING:; 1/2 cups Tofutti Cream Cheese; 1 cup Creamy Peanut Butter; 3 Tablespoons Dairy Free Milk; 1 teaspoon Vanilla; 2 cups Confectioners Sugar

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup All-purpose Flour
6 Tablespoons Unsweetened Cocoa
1 teaspoon Baking Soda
1/8 teaspoons Salt
1 cup Sugar
1 cup Brewed Coffee, Cooled
1/4 cups Vegetable Oil
1 Tablespoon White Vinegar
2 teaspoons Vanilla
FOR THE FROSTING:
1/2 cups Tofutti Cream Cheese
1 cup Creamy Peanut Butter
3 Tablespoons Dairy Free Milk
1 teaspoon Vanilla
2 cups Confectioners Sugar

1
For the cupcakes:
2
Preheat oven to 350 F.
3
Into a large bowl sift together (with a sifter or metal strainer) the flour, cocoa powder, baking soda and salt. Add sugar and mix the dry ingredients together.
4
In a medium bowl mix wet ingredients: coffee, vegetable oil, vinegar and vanilla. Pour wet ingredients over the dry ingredients and mix until combined.
5
Line a 12-count muffin pan with cupcake wrappers. Fill each wrapper 3/4 of the way full with filling.
6
Bake 18-20 minutes or until cupcakes are finished baking. Cakes are done when they are puffed and a toothpick inserted into the center of one comes out clean. Remove pan from oven and set on a rack. Cool cupcakes before frosting.
7
For the frosting:
8
In a large bowl using a hand mixer combine Tofutti cream cheese, peanut butter, dairy free milk and vanilla and mix until just combined. Add in sifted confectioners' sugar and mix until combined. Be careful not to over mix! The peanut butter can give the frosting an oily look if mixed to long.
9
Put frosting onto the cooled cupcakes using your preferred method. I like to pipe it using a pastry bag with a large star tip.

1329

kcal

Calories

Fat

196

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 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup All-purpose Flour, 6 Tablespoons Unsweetened Cocoa, 1 teaspoon Baking Soda, and more.

Yes, Dark Chocolate Cupcakes With Peanut Butter Frosting (Vegan) 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.

Dark Chocolate Cupcakes With Peanut Butter Frosting (Vegan)

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