Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes

Omg, how good do these peanut butter chocolate cupcakes look?

It has been a while since we shared a cupcake recipe. Perhaps too long!

We can’t sing the praises for these cupcakes enough! The cake mixture is light, fluffy and chocolatey, while the frosting is sweet, salty and very indulgent!

The pretzels is a cheeky touch, but the saltiness does goes really well with the cupcake, we promise!

As always, make sure you check the manufacturer of the sugar because not all brands are vegan.

We hope you enjoy!

Roxy & Ben

Peanut Butter Chocolate Cupcakes

Print Recipe
Peanut Butter Chocolate Cupcakes
Peanut Butter Chocolate Cupcakes
Servings
12 cupcakes
Ingredients
For the cupcakes
  • 3 tbsp ground flax seeds
  • 260 g plain flour
  • 40 g cocoa powder
  • 3 tsp baking powder
  • 180 g white granulated sugar
  • 150 g vegan margarine (melted)
  • 150 g almond milk
  • 1 tsp vanila extract
For the frosting
  • 1/2 cup smooth peanut butter
  • 1/2 cup vegan margarine
  • 1 tbsp almond milk
  • 3 cups icing sugar
For decoration
  • peanuts
  • pretzels
Servings
12 cupcakes
Ingredients
For the cupcakes
  • 3 tbsp ground flax seeds
  • 260 g plain flour
  • 40 g cocoa powder
  • 3 tsp baking powder
  • 180 g white granulated sugar
  • 150 g vegan margarine (melted)
  • 150 g almond milk
  • 1 tsp vanila extract
For the frosting
  • 1/2 cup smooth peanut butter
  • 1/2 cup vegan margarine
  • 1 tbsp almond milk
  • 3 cups icing sugar
For decoration
  • peanuts
  • pretzels
Peanut Butter Chocolate Cupcakes
Instructions
  1. Preheat the oven to 180°C or 350°F, then line a 12 hole muffin tray with cupcake cases. We use 2” (50mm) cases.
  2. Melt the margarine in a saucepan on a low heat, then add to a mixing bowl with the remaining cake ingredients. Gently mix the cupcake ingredients until fully combined.
  3. Spoon 2 tbsp of mixture into each cupcake case or, if using different sized cases, fill until each case is roughly 3/4 full.
  4. Bake in the preheated oven for 22-24 minutes or until a skewer comes out clean.
  5. Remove the muffin tray from the oven and transfer the cupcakes to a cooling rack. Leave the cakes to cool completely.
  6. Meanwhile, prepare the frosting by transferring the frosting ingredients to a mixing bowl and combining all the ingredients until smooth. If the frosting is too thick, add more milk a small amount at a time. Then transfer the frosting to a piping bag.
  7. Pipe a generous amount of frosting onto the cupcakes and top with a sprinkling of crushed peanuts and pretzels. Finish with a single pretzel on top of each cupcake.

Jammy Heart Biscuits

Jammy Heart Biscuits

Love is in the air! We wanted to make something using ingredients most of you will already have in your kitchen. These Jammy Biscuit Hearts will be a great surprise for any valentine. Enjoy!

Makes 6 biscuits.

Ingredients

1/2 cup vegan margarine
1/2 cup vegan icing sugar (plus more for decorating)
1 tsp vanilla extract
1 1/2 cup plain flour
12 tbsps raspberry jam

Note: organic icing sugar is usually vegan but make sure you check the label.

Jammy Heart Biscuits

Method

1. Preheat oven to 180°C.

2. Combine margarine and sugar until light and fluffy, then stir in the vanilla.

3. Slowly add the flour and mix together.

4. Shape the dough into a ball, wrap with cling film and place in the fridge for 30 minutes.

5. Remove dough from the fridge, discard the cling film and place on well floured surface, then roll using a well-floured rolling pin until the dough is just under half a centimetre thick.

6. Using a large heart cutter, cut out as many hearts as possible and gently place each one on a baking tray lined with greaseproof paper.

7. Using a smaller heart cutter, cut out hearts from the middle of half the large hearts to create the top layer of the biscuits. Reuse the smaller heart dough, adding it to the leftover dough and rolling it out again to create more large hearts. Flour the surface each time you roll out the dough.

8. Continue steps 4 and 5 until you have used all the dough. We usually have enough to create 6 base layers and 6 top layers.

9. Bake all the large hearts for 10-12 minutes, until the biscuits are just about to brown.

10. Remove from the oven and leave to cool completely.

11. Dust the top hearts with icing sugar and spoon 1-2 teaspoons of raspberry jam onto each base heart.

12. Assemble the jammy biscuit heart by placing one top heart on top of a base heart and repeating for each biscuit.

Enjoy!

#SoVegan

Black Bean Brownies

Vegan Black Bean Brownies

‘Huh? Black beans and avocado in a brownie recipe?’ you might be asking. But don’t fret. One of the things we love about vegan food is experimenting with strange combinations, and this totally works! The black beans help bind all the ingredients together and the avocado is a great way to bolster the fatty content in the brownies.

Trust us! Give these scrumptious brownies a go and you won’t turn back. This recipe makes 12 delicious gluten-free brownies.

Black Bean Brownies

Print Recipe
Black Bean Brownies
Black Bean Brownies
Servings
12 brownies
Ingredients
  • 1 can black beans (240g drained weight)
  • 1/2 avocado
  • 1 cup brown sugar (suitable for vegans)
  • 3 tbsp cocoa powder
  • 1/2 cup walnuts
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil (plus more for greasing)
  • large pinch of salt
  • 150 g dark chocolate (suitable for vegans)
Servings
12 brownies
Ingredients
  • 1 can black beans (240g drained weight)
  • 1/2 avocado
  • 1 cup brown sugar (suitable for vegans)
  • 3 tbsp cocoa powder
  • 1/2 cup walnuts
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil (plus more for greasing)
  • large pinch of salt
  • 150 g dark chocolate (suitable for vegans)
Black Bean Brownies
Instructions
  1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.
  2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.
  3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.
  4. Combine ingredients in the food processor for 1-2 minutes.
  5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).
  6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.
  7. Finely chop the remaining walnuts and sprinkle over brownies.
  8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).
  9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.

#SoVegan