Chocolate Peanut Butter Cupcakes

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



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


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


  • 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.


Then add the flax eggs and vanilla.


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.



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.





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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