5 from 1 vote
Four Chocolate Peanut Butter Cupcakes with a Coffee Cup in the Background
Vegan Chocolate Peanut Butter Frosted Cupcakes
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins

Studded with sweet chocolate chips and topped with rich and creamy peanut butter buttercream frosting, you'd never guess these luscious chocolate peanut butter cupcakes are totally vegan!

Course: Dessert
Cuisine: American
Keyword: cake, chocolate, cupcakes, peanut butter
Servings: 16
Calories: 397 kcal
Author: Alissa Saenz
For the Cupcakes
  • 1 1/4 cups unflavored soy or almond milk, divided
  • 2 tablespoons ground flaxseeds
  • 1 cup organic granulated sugar
  • 1/3 cup vegan butter, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup mini vegan chocolate chips (optional)
For the Frosting
  • 1/2 cup vegan butter, room temperature
  • 1 cup creamy peanut butter
  • 1/4 cup unflavored soy or almond milk
  • About 2 cups organic powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt (or to taste - less if using salted peanut butter)
To Make the Cupcakes
  1. Whisk 1/4 cup of milk and flaxseed together in a small bowl and allow the mixture to sit for about 10 minutes to gel.

  2. While the flax mixture sits, preheat the oven to 350° and line a 16 cavity muffin tin (or a couple of tins) with papers.

  3. Using mixer on high speed, beat the sugar and butter together in a large mixing bowl, until creamy.

  4. Add the vanilla and flax mixture, and continue to beat until well blended.

  5. Add the remaining cup of milk, and again continue to beat until well blended. You might notice some separation at this point. This is normal and nothing to worry about.

  6. Add about 1/3 of your flour, and the cocoa powder to the bowl. Sprinkle the baking powder and salt on top of the flour and/or cocoa, and then beat the mixture just until blended.

  7. Add another third of flour, beat until blended, then beat in the last third.

  8. Use a spatula to fold in the chocolate chips, if using.

  9. Distribute the batter evenly among the muffin cups.

  10. Bake for 15-18 minutes, or until toothpick inserted into the center of a cupcake comes out clean. 

  11. Remove the tin(s) from the oven and allow the cupcakes to cool while you prepare the frosting.

Make the Frosting
  1. Blend everything with mixer on high speed until light and fluffy, adding the confectioner's sugar in increments to avoid taking a shower in it.

To Finish
  1. Once the cupcakes have cooled completely, top them with the frosting.

Recipe Notes

This recipe makes a nice big batch of frosting. If you have any leftover, seal it up for later! The nutrition information assumes you are using the whole batch.

Nutrition Facts
Vegan Chocolate Peanut Butter Frosted Cupcakes
Amount Per Serving (1 cupcake)
Calories 397 Calories from Fat 194
% Daily Value*
Fat 21.6g33%
Saturated Fat 7.2g36%
Sodium 347mg14%
Potassium 332mg9%
Carbohydrates 47.7g16%
Fiber 3.1g12%
Sugar 34.3g38%
Protein 6.9g14%
Calcium 70mg7%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.