Chocolate Peanut Butter Swirl Cupcakes | Vegan + GF

Chocolate Peanut Butter Swirl Cupcakes

This chocolate cake has officially bumped up to the number one spot in my recipe folder! It totally booted my other beloved chocolate cake recipe… & IT’S VEGAN/GF! WHAT?! I’ve made it 3x in one week. I think I may have a slight addiction. It’s by far the most fudgy & moist chocolate cake you will ever bite into! That’s a promise. It puts all other cakes to shame. This is my new GO-TO chocolate cake recipe. My new love.

 

These cupcakes are frosted in a smooth & creamy chocolate/peanut butter swirl! I mean, WOW. JUST WOWWW!

 

How beautiful is that two-toned frosting?! Check out my video & see how YOU can create the two-tone swirl as well 😊! You guys will be experts in no time. It’s all in the practice, guys! You should have seen me try to frost a cupcake my first day on the job. You know those funny memes where cupcakes look like they’re frosted in poo? *raises hand* Those were mine. We all start somewhere!

 

I’m happy to say I’m going to start testing more vegan recipes—I know it’s been a frequently asked question! Ask & you shall receive, lovelies! I have tried paleo… but I’m not going to lie, the no sugar thing wasn’t working out for me ☹ I HAVE NO WILLPOWER & I’m the first to admit it.

I. LOVE. SUGAR.

 

This cake is probably the easiest recipe I have on my blog. One bowl. One whisk. That’s it!

You should definitely give this cake a chance to show you what you’re missing in your life. I can guarantee it’ll be the newest addition to your recipe folder, too! C’mon, let’s bake some GOOD shit! 😉

 

 


Serves: 15 cupcakes

Prep Time: 35(ish) minutes

Recipe adapted from: https://lovingitvegan.com/vegan-chocolate-cupcakes/

 

SHIT YOU’LL NEED:

|  VEGAN CHOC. CUPCAKES  |

1/3 cup white rice flour

2/3 cup brown rice flour

¼ cup + 1 Tbsp tapioca starch

½ tsp xanthan gum

½ cup unsweetened cocoa powder

½ cup granulated sugar

½ cup brown sugar

1 tsp baking soda

½ tsp kosher salt

1 cup soy milk

2 tsp vanilla extract

1/3 cup vegetable oil

3 Tbsp applesauce

1 Tbsp white vinegar

 

|  VEGAN CHOC. BUTTERCREAM  |

¾ cup (12 Tbsp) vegan butter (I prefer Earth Balance)

3 cups powdered sugar

¾ cup unsweetened cocoa powder

1 tsp vanilla extract

¼ tsp kosher salt

2-3 Tbsp soy milk

 

|  VEGAN PEANUT BUTTER BUTTERCREAM  |

1 cup creamy peanut butter, like SKIPPY (**NOTE: not the natural stuff. Not even the no stir stuff. The oil/sugar content is different & your frosting WILL separate. Take my advice? Ok, take my fail. Haha!)

½ cup vegan butter (I prefer Earth Balance. It is the only one that doesn't get "oily" & separate in the buttercream. Trust me on this!!)

2 cups powdered sugar

½ tsp vanilla extract

3 Tbsp soy milk

 

HOW TO DO THE SHIT:

|  VEGAN CHOC. CUPCAKES  |

1.    Preheat oven to 350F. Line cupcake tins with liners.

2.    Sift the white rice flour, brown rice flour, tapioca starch, xanthan gum, baking soda & salt together. Add in the granulated sugar & brown sugar & whisk together.

3.    Add the soy milk, vanilla, oil, applesauce & vinegar. Whisk in until there are no big lumps & the batter is smooth (just a minute or so).

4.    Divide the cupcake batter evenly among the cupcake liners. (I use a full, 2 oz cookie scoop to ensure even cupcakes)

5.    Bake in the oven for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes & then remove the cupcakes from the cupcake tray & let cool completely before frosting.

 

|  VEGAN CHOC. BUTTERCREAM  |

1.    Using a handheld electric mixer at low speed, mix the vegan butter, powdered sugar, cocoa powder, vanilla & salt. Gradually increase the speed & add in the soy milk slowly, only adding as much as needed to get the right consistency.

2.    Make sure you whip your frosting well in between each addition (Tbsp) of soy milk. You want a nice fluffy frosting, & that is how! Adding too much soy milk can make your frosting break, while adding too little can result in a stiff frosting that tastes like butter. Find the balance! You got this <3 

 

|  VEGAN PEANUT BUTTER BUTTERCREAM  |

1.    Using a handheld electric mixer, beat the vegan butter for a few minutes until soft.

2.    Add the peanut butter & beat for a few minutes until light & fluffy. Scrape the bowl a couple times & mix.

3.    On low speed, slowly add the powdered sugar until it’s all incorporated. Add in the vanilla.

4.    One tablespoon at a time, add the soy milk. Make sure you whip your frosting well in between each addition of soy milk! Once you get the consistency right, beat your frosting for another few minutes to achieve a light & fluffy frosting!

 

|  ASSEMBLY  |

1.    Get your frostings in your piping bag! (check out my video to see how you can achieve the beautiful swirl action <3)

2.    Pipe your cupcakes & NOM the fuuuuudge out of them!!

 

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

vegan choc pb

 

 


 

Add new comment