The Pioneer Woman Tasty Kitchen
Profile Photo

Chocolate Peanut Butter Cupcakes

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Egg- and dairy-free chocolate cupcakes topped with peanut butter frosting. A winner with kids everywhere.

Ingredients

  • FOR THE CUPCAKES:
  • 1-½ cup Unbleached White Flour
  • 1 cup Unbleached Sugar
  • ⅓ cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • ⅓ cups Expeller Pressed Oil (I Use Sunflower)
  • 1 cup Water At Room Temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 Tablespoon Apple Cider Vinegar
  • _____
  • FOR THE FROSTING:
  • ¼ cups Non Dairy Butter (I Use Earth Balance Organic Whipped)
  • ¼ cups Palm Shortening (Spectrum)
  • 2 teaspoons Pure Vanilla Extract
  • ⅓ cups Creamy Peanut Butter
  • 2 cups Powdered Sugar
  • 2 Tablespoons Rice Milk Or Other Non Dairy Milk
  • 1 package Chocolate Sprinkles (2.5 Ounce Package, Or As Needed For Decorating)

Preparation

Use organic ingredients whenever possible.

For the cupcakes:
Preheat your oven to 350°.

Put the flour, sugar, cocoa, baking soda and salt into a bowl and whisk well to combine. (You can do this step in an 8×8 pan if you don’t want cupcakes).

Mix the oil, water, vanilla, and vinegar together in a measuring cup or bowl as best you can.

Pour the liquid mixture over the dry ingredients and stir until just blended.

Line a cupcake tin with paper liners. Fill each one 3/4 of the way full. Bake for 18 – 20 minutes or until a toothpick comes out clean. (Bake for 30 minutes if you’re using an 8×8 pan)

For the frosting:
Beat the non dairy butter and palm shortening with a hand-held mixer on medium speed until smooth.
Add the vanilla and peanut butter and beat until very smooth. Add the sugar and beat again until combined.
With the beater still running, dribble in the rice milk, a little at a time until the frosting is fluffy.

Using a pastry bag and large tip, decorate the cupcakes when they have cooled completely. Decorate with chocolate sprinkles if you want to. Enjoy!!

No Comments

You must be logged in to post a comment.

2 Reviews

You must be logged in to post a review.

Profile photo of tamborine36

tamborine36 on 2.6.2011

These are fantastic cupcakes! They are very easy to make…I made them with my 4 year old son and 11 year old daughter. They had a blast!

One thing I liked about these cupcakes is that the peanut-butter is not overwhelming. The frosting is fluffy and not too sweet. The chocolate cupcake is moist and I was impressed with how much they raised without using eggs! Great recipe!

Profile photo of purplepants

purplepants on 8.2.2010

Very moist, fluffy, easy, tasty, perfect cupcake.

Related Recipes

Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Bake Peanut Butter Cups
Profile Photo by AD Kitchen in Desserts
A perfect dessert for all peanut butter fans! No-Bake Peanut Butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegan Funfetti Cupcakes with Vanilla Buttercream Frosting
Profile Photo by Green Eatalia in Desserts
You can now have your (vegan) cake and eat it too!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Lemon Cupcakes with Blackberry Buttercream
Profile Photo by Amy McCauley in Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy