Peanut Butter Choc Chip Cupcake Recipe

 

Recipe Posted 05/05/18

 
This recipe is for our delicious Peanut Butter Choc Chip Cupcakes with a scrumptious chocolate hazelnut frosting.
 
This recipe takes about 40 minutes to prepare and cook.
Makes 18 cupcakes
 
vegan cinnamon drop cookie
 
Ingredients
 
Cupcake Mix
3 1/4 cups plain flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon cinnamon
2 cups soy milk
2/3 cup rice bran oil
1/2 cup water
1/4 cup smooth peanut butter
2 tablespoons apple cider vinegar
1 tablespoons lemon juice
2 tablespoons vanilla extract
1 teaspoon almond extract
100 grams vegan chocolate chips
 
Chocolate Hazelnut Frosting
2 cups icing sugar
4 tablespoons cocoa
2 1/2 tablespoons soy milk
100 grams Nuttelex
1/2 teaspoon vanilla extract
1/2 teaspoon hazelnut extract
 
 
Cooking Instructions
1. Preheat oven to 180C.
2. add 18 cupcake paper baking cups to a muffin pan(use two pans if needed)
3. In a mixer bowl, combine all dry ingredients (except chocolate chips) until mixed thoroughly.
4. Add all wet ingredients and continue to mix until batter is free of any lumps.
5. Add chocolate chips to batter and mix thoroughly.
6. Fill each cupcake paper baking cup to 3/4 from top with cupcake batter.
7. Bake for 12-15 minutes until you can insert a toothpick into the middle of a cupcake and it comes out clean.
8. Let cupcakes cool for at least 30 minutes before adding frosting.
8. Add all frosting ingredients together in a mixer bowl.
8. Mix on low speed until frosting is smooth with no lumps.
10. Once cupcakes have cooled, add frosting to cupcakes using a piping bag. Optional - add vegan sprinkles to cupcakes.
 
Cupcakes are now ready to serve, enjoy.