Chocolate Peanut Butter Cupcakes

Chocolate and peanut butter. Together in a cupcake. Divine.

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These are some of the tastiest cupcakes, and a must try if you are a peanut butter lover like me. 🙂

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Chocolate Peanut Butter Cupcakes

Adapted from TLC Cooking

  • 1/3 cup vegan butter
  • 1/3 cup peanut butter
  • 1/2 cup cane sugar
  • 1/4 cup brown sugar
  • 2 “flax eggs” (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
  • 1 tsp vanilla extract
  • 1 3/4 cups whole wheat flour
  • 1 1/2 tsp baking soda
  • pinch of sea salt
  • 1 1/4 cups almond milk
  • 2 tbsp cocoa powder

Icing:

  • 1/2 cup cocoa powder
  • 3 cups icing sugar
  • 1/3 cup vegan butter
  • 1 tsp vanilla
  • 1/3 cup almond butter

Preheat the oven to 350 degrees.

In a large bowl, mix together the butter and peanut butter with a mixer to ensure it is creamy.

Once smooth and combined, mix in the sugar.

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Then add the flax eggs and vanilla.

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Next, add the flour alternatively with the milk, making sure you begin and end with adding the four. Add the baking powder and salt. Mix until smooth.

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Once smooth, pour the batter into muffin cups.

Place in the oven for 22-25 minutes, or until a toothpick inserted into the cupcakes comes out clean.

Once cooked, remove from the oven and allow to cool.

When cupcakes are fully cooled, you can ice then however you wish!

I added all the icing ingredients together into a large bowl and mixed until smooth. I piped a decorating bag full of icing and used a large star tip to decorate the cupcakes.

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Nutrition information per cupcake in a 12 cupcake recipe (without icing):

  • Calories: 189
  • Fat: 8.4g
  • Sodium: 149mg
  • Carbohydrates: 27.6g
  • Fiber: 3.2g
  • Sugar: 13g
  • Protein: 4.6g

Per cupcake with 2 tbsp icing:

  • Calories: 286
  • Fat: 11g
  • Sodium: 174.7mg
  • Carbohydrates: 46.7g
  • Fiber: 3.9g
  • Sugar: 30.6g
  • Protein: 5g 

What is everybody’s favourite flavour of cupcake?

Have a great day!

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