If a Butterfinger sweet turned a cupcake, this is able to be it! These decadent peanut butter chocolate cupcakes mix our moist gluten-free chocolate cake combine with a wealthy, FLUFFY vegan peanut butter frosting for a drool-worthy cupcake combo!
Simply 7 substances and easy strategies required! Let’s make cupcakes, associates!
This recipe begins with our NEW Chocolate Cake + Cupcake Combine! Have you ever tried it but?
We labored so laborious to good this vegan, gluten-free combine that additionally occurs to be naturally sweetened and tremendous straightforward to make!
To the combination, merely add oil, water, and vanilla and whisk! Then, take a second to understand how silky, wealthy, and attractive your chocolate cake batter is. We’ll wait.
As soon as baked, let cool and transfer on to the frosting!
We discovered it’s actually laborious to infuse pure peanut butter into frosting due to the pure oil separation that happens.
Nonetheless, after some trial and error, we found that whipping the peanut butter with powdered sugar first stabilizes the peanut butter and lets you obtain mild, fluffy peanut butter frosting. It’s magic!
Whip into fluffy peanut butter clouds of bliss. We received’t blame you for sampling just a few finger-fulls (we definitely did).
All that’s left to do is marry essentially the most completely matched taste mixture of all time: CHOCOLATE + PEANUT BUTTER (amiright?).
Frost your cupcakes generously with the peanut butter frosting and garnish with some chopped roasted peanuts for a salty crunch.
Then it’s formally sampling time! Put together your self for an eyes-roll-back-in-head sort of second.
These cupcakes are the right deal with for Halloween events, though we’d argue they deserve a spot at events year-round.
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Servings 12 (Cupcakes)
- 1/4 cup creamy pure peanut butter (guarantee it solely has one ingredient: peanuts)
- 1 cup powdered sugar (guarantee natural for vegan-friendly)
- 1/2 cup softened vegan butter (salted // we used Miyoko’s)
- 1/4 cup finely chopped roasted salted peanuts
CUPCAKES: Put together chocolate cupcakes in response to bundle directions. Let cool fully.
FROSTING: To a medium mixing bowl add pure peanut butter and powdered sugar. Whip properly with an electrical mixer so the powdered sugar totally absorbs the peanut butter’s oil. This ensures the oil won’t separate from the peanut butter sooner or later! It’ll look crumbly at this level, which is regular.
Add the softened vegan butter to the peanut butter combination. Whip beginning on a low velocity and slowly working as much as excessive. Whip for 1 minute till mild and fluffy with no peanut butter flecks remaining.
If utilizing instantly, you’ll be able to depart the frosting at room temperature for as much as 1 hour. Or, for later use, place in an hermetic container and retailer within the fridge so it doesn’t soften. When prepared to make use of, let it stand at room temperature for half-hour and provides it a superb stir earlier than frosting your cupcakes.
To frost the cupcakes, use a small cookie scoop (we like this one) or tablespoon to scoop out ~1 ½ – 2 Tbsp of frosting and place on a cupcake. Repeat till every cupcake is topped with frosting. If there’s any further within the bowl, you’ll be able to divide it evenly between the cupcakes. Use an offset spatula or knife to softly push the frosting to the perimeters of the cupcakes and easy out the tops. You too can give it a bit of swirl in case you’d like!
TOPPING: Prime every cupcake with ~1 teaspoon of finely chopped peanuts. Take pleasure in at room temperature or retailer within the fridge for as much as 2-3 days, though they’re finest eaten inside 24 hours! Unfrosted cupcakes could be saved within the freezer for as much as 1 month.
*The peanut butter frosting could be scrumptious on any chocolate cake recipe or combine you select to make use of. We’d counsel this recipe for GF + vegan and this recipe for simply vegan.
*Prep time consists of cooling the cupcakes.
*Diet data is a tough estimate calculated with our packaged Chocolate Cake Combine and substances used to arrange it.
Serving: 1 cupcake Energy: 355 Carbohydrates: 37.1 g Protein: 5.8 g Fats: 22.7 g Saturated Fats: 10.6 g Polyunsaturated Fats: 2.8 g Monounsaturated Fats: 6.6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 358 mg Potassium: 210 mg Fiber: 4.1 g Sugar: 24.4 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 102 mg Iron: 1.2 mg