Vegan Chocolate Cupcakes with Peanut Butter Frosting | PC.ca
  • Home
  • Recipes

  • Vegan Chocolate Cupcakes with Peanut Butter Frosting

Vegan Chocolate Cupcakes with Peanut Butter Frosting

A big round plate filled with Vegan Chocolate Cupcakes with Peanut Butter Frosting

PC Plant Based Butter Alternative Salted

Vegan Chocolate Cupcakes with Peanut Butter Frosting

Plant-based baking hasn’t always been easy, but the game changes with our PC® Plant Based Butter Al...

Plant-based baking hasn’t always been easy, but the game changes with our PC® Plant Based Butter Alternative, Salted. Frosting in particular is a challenge for plant-based bakers, for two reasons: Butter lends that smooth, creamy texture, and icing sugar – which is not always considered vegan (animal products can sometimes be used in processing) – gives it body and structure. After several rounds of testing, we found that delicious plant-based frosting is possible (and actually pretty easy!) when you mix together our creamy PC® Plant Based Butter Alternative, Salted thick natural peanut butter and a touch of agave for sweetness.

  • Level: Easy
  • Preparation: 30 mins
  • Ready in: 1 hr 29 mins
  • Serves: 12
  • Dish Type: Canadian, American, Vegan
  • Season: Fall, Winter, Spring, Summer
  • Course: Dessert, Cupcakes
  • Main Ingredient: Plant Based Butter Alternative

  • Amount Per Serving

  • Serving Size

    1 cupcake

  • Sodium

    370 mg

  • Sugars

    18 g

  • Protein

    8 g

  • Calories

    420

  • Total Fat

  • Dietary Fibre

    3 g

Vegan Chocolate Cupcakes with Peanut Butter Frosting

A big round plate filled with Vegan Chocolate Cupcakes with Peanut Butter Frosting

PC Plant Based Butter Alternative Salted

  • Amount Per Serving

  • Serving Size

    1 cupcake

  • Sodium

    370 mg

  • Sugars

    18 g

  • Protein

    8 g

  • Calories

    420

  • Total Fat

  • Dietary Fibre

    3 g

How to make

Ingredients

  • 1 cup (250 mL)all-purpose flour
  • 1 tsp (5 mL)each baking powder and baking soda
  • 1 cup (250 mL)unsweetened plant-based milk (such as oat milk, almond milk or soy milk)
  • 3/4 cup (188 mL)PC® Organics Sugar from Crystallized Organic Cane Syrup
  • 1/3 cup (83 mL)cocoa powder
  • 1/3 cup (83 mL)PC® Plant Based Salted Butter Alternative, melted
  • 1 tbsp (15 mL)cider vinegar
  • 1 cup (250 mL)PC® Plant Based Salted Butter Alternative, softened
  • 1/2 cup (125 mL)smooth natural peanut butter, chilled
  • 1/4 cup (60 mL)pure maple syrup or agave syrup

How to make

  • Step 1Cupcakes: Preheat oven to 350ºF (180ºC). Line 12-cup muffin tin with paper liners.
  • Step 2Whisk together flour, baking powder and baking soda in large bowl; set aside. Whisk together milk, sugar, cocoa powder, melted butter alternative and vinegar in separate bowl until smooth and sugar is dissolved. Add milk mixture to flour mixture; whisk until smooth and no lumps remain.
  • Step 3Divide among wells of prepared muffin tin. Bake until toothpick inserted in centres comes out clean, about 20 minutes. Let cool in tin 5 minutes. Transfer cupcakes directly to rack to cool completely.
  • Step 4Frosting: Beat softened butter alternative with cold peanut butter in separate large bowl using electric hand mixer on medium speed until smooth, about 30 seconds. Scrape down side of bowl. Add half of the maple syrup; beat on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in remaining maple syrup until smooth.
  • Step 5Pipe or spread frosting over cupcakes. Serve immediately or refrigerate until ready to serve.
  • Try this: Top frosted cupcakes with sliced fresh strawberries, raspberries or a drizzle of jam for a peanut butter and jelly vibe.

Similar recipes