I told you guys I had more chocolate in store. This is all I’ve got lined up for now. I promise, in the coming weeks, to demonstrate the delectability of some amazing sweets sans chocolate. For now, all I’ve got to say is sorry, but I was invited to a party and just had to offer dessert. I can’t pass up an opportunity like that, and of course, I wanted to bring a crowd pleaser, so…
Of course, cupcakes are always a crowd pleaser. Chocolate cupcakes…even better. Add some peanut butter and you’ve got a sure thing. We’ll, let me back track. I was trying for a sure thing, but these cupcakes actually took two attempts. I started out trying to adapt this recipe. It was voted, like the best chocolate cupcake recipe in all of history, so I couldn’t ignore it, right?! Anyhow, I had to do some planning, because I wanted to veganize it, and as you can see by that long list of ingredients, I had some work cut out for me. Sour cream, egg yolks… I had to figure out subs for all of that, so what I ended up with was a far cry from the original recipe, and yielded me a batch of absolutely delicious, delicate, chocolatey cupcakes, which completely sunk in the middle and crumbled as soon as you removed them from the wrappers. Fortunately, I was able to send them to work with my boyfriend, who assured me that his coworkers were perfectly happy to dispose of any delicious chocolate cupcakes, regardless of how crumbly or unaesthetically pleasing.
But for the party I needed something capable of retaining frosting on top, not to mention something pretty and stable enough so as to not disappoint a crowd of strangers, or fall apart in their hands, resulting in a crowd of sad faces. So, back to the drawing board I went, and ended up doing an adaptation of this much simpler recipe. I also went with a much simpler way of adapting, subbing flax eggs and nut milk, whereas before I was engaging in all kinds of kitchen shenanigans involving vegan yogurt and fancy flours. What I finally baked up was a batch of beautiful, chocolatey cupcakes, with perfect, springy round tops. Apparently, they did well at the party, because I’ve been asked since then (1) to make them again, and (2) when they would be posted. Here they are 🙂
15 minPrep Time
18 minCook Time
33 minTotal Time
- 1 cup sugar
- 1/4 cup vegan margarine, softened
- 2 tsp. vanilla extract
- 1/4 cup milk of choice + 2 tbsp. ground flax seeds, whisked together and allowed to sit for 10+ minutes
- 1 cup milk of choice
- 3/4 cup cocoa powder
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/3 cups all purpose flour
- 1/2 cup vegan margarine, softened
- 1 cup creamy peanut butter
- 1/4 cup milk of choice
- 2 cups confectioner's sugar
- 1 tsp. vanilla extract
- Preheat oven to 350.
- Line muffin tin(s) with 16 papers.
- Using mixer on high speed, beat sugar and margarine, until creamy.
- Add vanilla and flax mixture, and continue to beat until well blended.
- Add milk, and again continue to beat until well blended.
- Add cocoa powder, baking powder, salt, and about a third of your flour.
- Beat until blended.
- Add another third of flour, blend, then add last third.
- Distribute batter evenly among muffin cups.
- Bake 15-18 minutes, or until toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool while you whip up your frosting.
- Blend everything with mixer on high speed until light and fluffy, adding the confectioner's sugar in increments so as not to take a shower in it.
I wouldn't suggest using natural peanut butter here, as it might make your frosting a bit oily. You could go for standard or one of the "no stir" varieties that are made with palm or coconut oil.