Vegan Chocolate and Peanut Butter Cupcakes
45 min Prep, 25 min Cook
Vegan substitutes are getting better and better, especially when it comes to delectable desserts. My Vegan Chocolate and Peanut Butter Cupcakes contain one of my favourite substitutes of all - the amazing GoMaxGo Cleo's Peanut Butter Cups. I must warn you, however, that these treats are not for the faint hearted, and are maxed out with peanut butter, chocolate, coconut and, well, more chocolate.
Preheat oven to approximately 180 degrees Celsius, and line a cupcake tin with 12 cupcake cases.
Combine coconut milk and apple cider vinegar in a jug and leave for ten minutes.
Meanwhile, sift flour, xanthan gum, baking powder, brown sugar and cocoa into a large bowl.
Add coconut oil, vanilla essence and coconut milk mixture to the bowl, and carefully fold until ingredients are just combined.
Place a vegan peanut butter cup at the bottom of each cupcake case, and spoon mixture on top.
Bake for approximately 20 minutes, or until cupcakes bounce bake when pressed.
Meanwhile, to make icing, beat shortening and butter until smooth.
Add icing sugar 1 cup at a time, beating well after each addition.
Add peanut butter and soy milk and beat for 30 seconds, or until icing is stiff and well mixed.
To make chocolate sauce, combine coconut cream, cocoa and maple syrup in a saucepan over a low heat.
Once melted, remove from heat and stir in arrowroot. Place in the fridge to thicken for 1/2 an hour.
To assemble cupcakes, pipe icing onto each cupcake, top with chocolate flakes and peanuts, and drizzle over chocolate sauce (I poured mine into a baking syringe which worked really well!)
Serving Size 299.5 g
|Amount Per Serving|
|Calories 1162.8 cals||58%|
|% Daily Value*|
|Kilojoules 4869.8 kJ||58%|
|Fat 64.4 g||99%|
|Sodium 853.7 mg||37%|
|Carbohydrate 121.2 g||40%|
|Protein 19.3 g||39%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|