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Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes

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Prep Time 20 mins
Cook Time 24 mins
Servings 12 cupcakes

Ingredients

For the cupcakes:

  • 150 g (5.3 oz) vegan margarine, melted
  • 3 tbsp ground flaxseeds
  • 260 g (9.2 oz) plain flour
  • 40 g (1.4 oz) cocoa powder
  • 3 tsp baking powder
  • 180 g (6.3 oz) granulated sugar
  • 150 ml (5.1 fl.oz) plant-based milk
  • 1 tsp vanila extract

For the frosting:

  • 1/2 cup smooth peanut butter
  • 1/2 cup vegan margarine
  • 1 tbsp plant-based milk
  • 3 cups icing sugar

For decoration:

  • peanuts
  • pretzels

Method

  • Preheat the oven to 180°C fan / 400°F, then line a 12 hole muffin tray with cupcake cases. We use 50 mm (2") cases.
  • 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.
  • Spoon 2 tbsp of mixture into each cupcake case or, if using different sized cases, fill until each case is roughly 3/4 full.
  • Bake in the preheated oven for 22-24 minutes or until a skewer comes out clean.
  • Remove the muffin tray from the oven and transfer the cupcakes to a cooling rack. Leave the cakes to cool completely.
  • 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.
  • 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.