VEGAN CHOCOLATE CUPCAKES WITH PEANUT BUTTER ICING

Prep time: 20 minutes

Cooking time: 25 minutes

Difficulty: Easy

16 cupcakes, 6 people.

ONCE YOU’VE TRIED THEM, YOU WILL NEVER GO BACK

Ingredients for the cupcakes
All-purpose flour180 g
Unsweetened Cocoa Powder65 g
Baking Soda4 tsp
Kosher Salt1/2 tsp
Golden Caster Sugar140 g
Whitworths Light Soft Brown100 g
Olive Oil120 g
Water, at room-temperature315 g
Pure Vanilla Extract10 g
Apple Cider Vinegar14 g
Ingredients for peanut butter icing
Chopped Dark Chocolate55 g
Whitworths Icing Sugar240 g Sifted
Unsweetened Cocoa Powder4 tsp
Kosher Salt1/2 tsp
Whitworths Light Soft Brown100 g
Vegan Butter110 g
Creamy Peanut Butter60 g
Pure Vanilla Extract5 g
Salt to taste1 g
Dairy Free Milk1 tsp

PREPARATION METHOD

For the chocolate cupcakes:

  1. Preheat your oven to 180 C. Line  your muffins tins with 16 paper liners. And put aside.
  2. Whisk the ingredients in a mixing bowl until combined – flour, cocoa, baking soda, salt and sugars.
  3. Then slowly add the olive oil, water and vanilla.
  4. Whisky all these ingredients until the batter is well combined.
  5. Drizzle the apple cider vinegar – the vinegar will react with your batter, making it light and frothy.
  6. Pour the mixture into your cupcake tins.
  7. Bake for 21 minutes and set aside to rest and cool down before icing.

For the peanut butter chocolate buttercream:

  1. Melt the chocolate. Set aside to cool.
  2. Mix the sugar, cocoa powder, softened butter and peanut butter until the mixture is combined.
  3. Then beat until the mixture is light and fluffy for 5 minutes.
  4. Drizzle the chocolate, vanilla, milk and salt. Mix again.
  5. Once your cupcakes are cooled down, fill a pipping bag with your Peanut Butter Icing to decorate.