Chocolate Cupcakes & Peanut Buttercream Frosting..

So, I found Catherine’s book Vegan Cupcakes Take Over the World last night and I couldn’t help but try out a new recipe. I was going to make a shredded coconut frosting but the peanut butter jar was calling my name and I couldn’t resist it. Together, with their powers combined, peanut butter and chocolate rule the World.. seriously…


Makes 12 cupcakes

1 cup coconut/soy/rice milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat over to 350 and line muffin pan with paper liners or lightly grease the pan.

2. Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).

3. Pour into liners or tin, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick comes out clean. Transfer to a cooling rack and let cool completely.


1/4 cup margarine, softened
2 tablespoons shortening (Earth Balance sticks are the best for this)
1/3 cup creamy peanut butter
1 tablespoon molasses
1 1/2 teaspoons vanilla extract
1 1/4 cup confectioners’ sugar, sifted
1 to 2 tablespoons coconut milk, rice milk, or soy milk

1. With electric handheld mixer, cream together margarine and shortening at medium speed till smooth. Add peanut butter, molasses, and vanilla, and beat until very smooth, 2 to 3 minutes. Beat in sugar, mixture will be very stiff. Dribble in rice milk a little at a time, beating continuously till frosting is pale tan and very fluffy. Frost or fill cupcakes.


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