Chocolate and Peanut Butter - Cupcakes and Frosting

First time posting in a long while but these cupcakes just need to be shared. They are AMAZING - I made both the chocolate and the peanut butter, as well as both kinds of frosting, and mixed and matched. Enjoy!


Chocolate Cupcakes with Peanut Butter Frosting (and vice versa!)

Ingredients for chocolate cupcakes:

-1 1/2 cups flour
-1 cup sugar
-1/2 cup + 1 tbsp. vegan butter, melted
-1/2 cup  + 1 tbsp. non-dairy milk (I used cashew milk)
-1/3 cup water + 1 tsp flax seeds
-1 tsp vanilla extract
-1/3 cup cocoa powder
-1/8 tsp cinnamon
-1 tbsp baking powder
-1/2 tsp salt
-1/4 tsp apple cider vinegar

Ingredients for PB cupcakes:

-1 1/2 cups flour
-1/4 cup rolled oats
-1 cup sugar
-1 tbsp vegan butter, melted
-1/3 cup creamy peanut butter
-1/2 cup non-dairy milk (I used cashew milk)
-1/2 banana, mashed
-1/3 cup water + 1 tsp flax seeds
-1 tsp vanilla extract
-1/8 tsp cinnamon
-1 tbsp baking powder
-1/2 tsp salt
-1/4 tsp apple cider vinegar

Ingredients for chocolate frosting:

-2 tbsp creamy peanut butter
-1/4 cup cocoa powder
-1/3 cup vegan butter, chilled
-3/4 cup powdered sugar
-a few drops vanilla extract
-2-3 tbsp non-dairy milk

Ingredients for PB frosting:

-1/3 cup creamy peanut butter
-1/3 cup vegan butter, chilled
-1 cup powdered sugar
-a few drops vanilla extract
-2-3 Ttsp non-dairy milk

Method:

1. For each cupcake recipe, combine the dry ingredients in a large bowl with a whisk.

2. Combine wet ingredients well in another bowl.

3. Pour wet mixture into the dry and mix well with a hand mixer.

4. Pour into a lined cupcake/muffin tin and bake about 20-22 minutes at 350F. A toothpick should come out clean (I found that the PB cupcakes needed a minute or two longer than the chocolate ones).

5. Once the cupcakes are completely cool, you can frost them: make each frosting by beating the ingredients together with a hand mixer. You can tailor to your preferred consistency by adding a couple of teaspoons of non-dairy milk or more powdered sugar.