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Dark Chocolate Cupcakes with Peanut Butter Frosting (Vegan)

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Level: Easy

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Description

This is a chocolate cake recipe I’ve made to so many times that I know it by heart. It’s so easy and delicious. The cake is light and moist with a great crust. I used peanut butter frosting but any frosting would work great. Perfect for kids with dairy allergies.

Ingredients

  • FOR THE CUPCAKES:
  • 1-½ cup All-purpose Flour
  • 6 Tablespoons Unsweetened Cocoa
  • 1 teaspoon Baking Soda
  • ⅛ teaspoons Salt
  • 1 cup Sugar
  • 1 cup Brewed Coffee, Cooled
  • ¼ cups Vegetable Oil
  • 1 Tablespoon White Vinegar
  • 2 teaspoons Vanilla
  • FOR THE FROSTING:
  • ½ cups Tofutti Cream Cheese
  • 1 cup Creamy Peanut Butter
  • 3 Tablespoons Dairy Free Milk
  • 1 teaspoon Vanilla
  • 2 cups Confectioners Sugar

Preparation

For the cupcakes:
Preheat oven to 350 F.

Into a large bowl sift together (with a sifter or metal strainer) the flour, cocoa powder, baking soda and salt. Add sugar and mix the dry ingredients together.

In a medium bowl mix wet ingredients: coffee, vegetable oil, vinegar and vanilla. Pour wet ingredients over the dry ingredients and mix until combined.

Line a 12-count muffin pan with cupcake wrappers. Fill each wrapper ¾ of the way full with filling.

Bake 18-20 minutes or until cupcakes are finished baking. Cakes are done when they are puffed and a toothpick inserted into the center of one comes out clean. Remove pan from oven and set on a rack. Cool cupcakes before frosting.

For the frosting:
In a large bowl using a hand mixer combine Tofutti cream cheese, peanut butter, dairy free milk and vanilla and mix until just combined. Add in sifted confectioners’ sugar and mix until combined. Be careful not to over mix! The peanut butter can give the frosting an oily look if mixed to long.

Put frosting onto the cooled cupcakes using your preferred method. I like to pipe it using a pastry bag with a large star tip.

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