Prep Time: 20 minutes
Cook Time: 30 minutes
Just lately my baking bug has come back in full swing. Over the weekend I made a chocolate cake, vegan banana split cupcakes and a raw, sugar free, gluten free blueberry and cardamom cheesecake (all recipes to follow shortly!) and then last night I made these vegan chocolate and peanut butter cupcakes.
I have decided to share these first as they got the most attention and the most requests for the recipe.
I have made a variation of these before and they were really good. These were extra good and everyone that had one seemed to agree.
It was a last minute decision to make the peanut brittle. I wanted to top them with something and this seemed to work. And there was plenty left over to snack on.
Recipe taken from Vegan Cupcakes Take Over The World.
- 245ml soya milk
- 1tsp cider vinegar
- 150g granulated sugar
- 75g rapeseed oil
- 1tsp vanilla extract
- 1/2 tsp chocolate extract (or more vanilla extract)
- 140g plain flour
- 35g cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 180C and add cupcake cases to a muffin tin.
- Whisk the soya milk and cider vinegar together in a large bowl. Set aside to curdle.
- Add the sugar, oil, vanilla extract and chocolate extract to the soya milk mixture and beat until foamy.
- In a separate bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt.
- Add half the dry ingredients to the wet ingredients and mix. Add the remainder of the wet ingredients and beat until there are no large lumps.
- Divide the mixture into the cupcake liners (I use an ice cream scoop to do this) filling three quarters of the way.
- Bake for 18-20 minutes.
- Transfer to a cooling rack to cool completely before frosting.
- 60g soya margarine
- 2 tbsp vegetable shortening (trex)
- 80g creamy peanut butter
- 1 tbsp barley malt syrup (optional)
- 1.5tsp vanilla extract
- 200g icing sugar
- 1 tbsp soya milk
- Cream together the margarine and shortening at a medium speed of a freestanding mixer until smooth.
- Add the peanut butter, barley malt syrup and vanilla extract and beat until smooth (this can take up to 3 minutes).
- Beat in the icing sugar.
- Dribble in the soya milk, beating until the frosting is pale and fluffy.
Recipe adapted from Waitrose.
- 250g caster sugar
- 100ml water
- 250g roasted peanuts – roughly chopped
- 100g dark chocolate
- Lightly oil a baking sheet and line with parchment paper.
- Place the sugar and water in a heavy based saucepan and heat gently until the sugar has dissolved. Stir occasionally and gently.
- Bring to the boil and then boil for roughly 10 minutes until the syrup has turned a deep amber coloured caramel.
- Remove from the heat and immediately stir in the peanuts.
- Tip the mixture out onto the parchment paper and spread thinly. Leave to harden.
- Melt the chocolate and spread over the peanut mixture. (If you want a neater look, turn the brittle over so you put the chocolate on the flat side)
- Leave to set before breaking into pieces.
If you’re a peanut butter lover you cannot miss out on these. I’m not vegan, but the cake is so light and fluffy I would make these over regular chocolate cupcakes every time.