gluten free vegan chocolate peanut butter cupcakes

Fluffy chocolate cupcakes with a creamy peanut butter frosting. These gluten free vegan chocolate peanut butter cupcakes are a PB + chocolate lovers dream!

Father’s Day is tomorrow and I was trying to think of a dessert that I know my husband would appreciate. He doesn’t have a huge sweet tooth, but there are certain sweets that I know he loves. I could go with something pumpkin {his fave} or maybe lemon or even a cheesecake with fresh berries. What to make, what to make?

Chocolate and peanut butter come to the rescue in these gluten free vegan chocolate peanut butter cupcakes! The chocolate cupcakes are tender, fluffy and are my go-to recipe. It took me a few tries to get the peanut butter frosting just right. I wanted a strong peanut butter flavor, one that balanced well with the chocolate cupcakes. I think the final recipe is a sweet success.

Wether you are saying, “Happy Father’s Day!” or just making a batch for some friends, these gluten free vegan chocolate peanut butter cupcakes are sure to bring a smile to anyones face. For a peanut allergy, using sunflower seed butter would be a fabulous swap. I hope you all enjoy this new cupcake recipe as much as my family and I do!

gluten free vegan chocolate peanut butter cupcakes

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: cupcakes

SERVES: 12-14

INGREDIENTS

chocolate cupcakes

• 1 1/4 cups Sarah’s gluten free flour blend
• 1/2 cup cocoa powder
• 3/4 cup cane sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup unsweetened almond milk or coconut milk beverage
• 1/2 cup water
• 1/3 cup sunflower seed oil or grape seed oil
• 1 tablespoon white vinegar
• 1 teaspoon pure vanilla extract

peanut butter frosting

• 1/2 cup creamy peanut butter {I used the no-stir peanut butter*}
• 1/4 cup non-hydrogenated shortening {such as Nativa}
• 2 1/2 cups sifted powdered sugar
• 4-6 tablespoons unsweetened almond milk or coconut milk
• 1 teaspoon pure vanilla extract
• chocolate sprinkles {optional}

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line cupcake pan with paper liners.
2. In large mixing bowl, whisk together flour, cocoa powder, sugar, brown sugar, baking powder, baking soda and salt. Set aside.
3. Stir together almond milk, water, oil, vinegar and vanilla in separate bowl. Add to flour mixture and mix batter until combined.
4. Divide batter evenly into prepared cupcake pan. Bake cupcakes 20-22 minutes, until center is set. Place on cooling rack to cool completely.
5. To make peanut butter frosting, place peanut butter and shortening in bowl of stand mixer, beat 1-2 minutes. Add powdered sugar, almond milk and vanilla. Beat until creamy {add additional almond milk if needed}.
6. Place frosting in pastry bag with star tip. Pipe onto cupcakes. Top with chocolate sprinkles.

NOTES

*No-stir creamy peanut butter helps in the texture of the frosting. For a peanut allergy, you could use sunflower seed butter.

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