Let’s firstly send a huge thank you to The Viet Vegan for the delicious peanut butter cup recipe that made these cupcakes possible.
I have made this recipe three times consistently, and it is pretty reliable. I would love to have shared it with you all earlier, but they were just so good that we kept eating them all…
Even with this batch, I made 12 and told Mitch that I needed at least 8 for pictures. The next morning, I had six left. The morning after that (the day I finally had time to take some pictures), I had four sad little spared cupcakes.
Perhaps I will have to make some more for better pictures in the future. More chocolate peanut butter cup cupcakes to consume? If you insist.
We made a batch of the cupcakes for a potluck at Mitch’s work, and the boss said that they were “wicked good,” so that always helps us feel good about the recipe. Once you try it, let me know what you think! Apollo thinks they are great. He scales up the dining room chairs, jumps over to the counter, and crawls over the stove just to hope for a sniff of them. He is truly an evil little kitty, though I’m sure Cupid would try to eat them too if he were small enough. The one piece of training that seems to have resonated with Cupid is to stop climbing on the counters, so he might bark at you until he just falls over from exhaustion, but he will leave these beautiful cupcakes intact. And that is a small success, people. I am proud of it.
Thanks so much for stopping by, and let me know how they taste on Instagram, Pinterest, Twitter, or Facebook!
- ♥ 12 vegan peanut butter cups: Visit The Viet Vegan for Lisa’s delicious recipe
- ♥ 12 mini peanut butter cups: Cut Lisa’s recipe in half, and use mini cupcakes for these ones (You will want to prepare these all in advance for the cupcakes)
- ♥ 1 cup unsweetened vanilla almond milk
- ♥ 1 tablespoon vinegar
- ♥ 1/2 cup coconut sugar
- ♥ 1/4 cup Stevia in the Raw
- ♥ 1/3 cup coconut oil
- ♥ 1 teaspoon vanilla extract
- ♥ 1 cup flour of choice (all-purpose used for pictures)
- ♥ 1/4 cup cacao powder
- ♥ 2 teaspoons baking powder
- ♥ 1/2 cup Follow Your Heart cream cheese
- ♥ 1/3 Earth Balance butter
- ♥ 3 cups powdered sugar
- ♥ 3/4 cup peanut butter
- Preheat your oven to 375 degrees.
- In a small mixing bowl, mix the almond milk and vinegar to form a sort of buttermilk, and let it sit while you mix the dry ingredients.
- In a medium mixing bowl, cream together the coconut sugar, stevia, and coconut oil.
- Mix the vanilla extract with the “buttermilk,” and pour the mixture into the creamed sugar in the medium bowl. Combine well.
- Add in the flour, cacao powder, and baking powder, and mix well.
- Break the large peanut butter cups into three-four pieces each, and fold them into the cupcake batter.
- Fill cupcake cup liners 3/4-full and bake for 18-20 minutes, until a toothpick comes out clean.
- While they are baking, mix together in the small mixing bowl the cream cheese, butter, powdered sugar, and peanut butter until frosting is formed.
- Fill a zip-lock bag with the frosting, and cut a small hole in the bottom corner of the bag.
- Allow the cupcakes to cool, and frost them evenly using the zip-lock bag.
- Put a mini peanut butter cup on the top of each cupcake.
- Eat them all before somebody else does.
- ♥ You can make the peanut butter cups in advance and it will save you a bit of time the day-of.
- ♥ The cupcakes will last on the counter at least 3 days.
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