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Vegan Chocolate Peanut Butter Cupcakes with Peanut Brittle

April 5, 2016 by rachel Leave a Comment

Vegan Chocolate Peanut Butter Cupcakes With Peanut Brittle
Vegan Chocolate Peanut Butter Cupcakes With Peanut Brittle
By Rachel Howard on 04/05/2016
A light and fluffy chocolate sponge topped with a creamy peanut butter frosting. All topped off with some home made peanut brittle.

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 12

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.

Vegan Chocolate Peanut Butter 2

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.

Vegan-Chocolate-Peanut-Butter-Cupcakes-web

Recipe taken from Vegan Cupcakes Take Over The World.

Ingredients for the chocolate cake:
  • 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

Method:

  • 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.

Vegan Chocolate Peanut Butter 4

Ingredients for the peanut buttercream:
  • 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

Method:

  • 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.

Peanut Brittle

Ingredients for the peanut brittle:

Recipe adapted from Waitrose.

  • 250g caster sugar
  • 100ml water
  • 250g roasted peanuts – roughly chopped
  • 100g dark chocolate

Method:

  • 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.

Vegan Chocolate Peanut Butter 5

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.

 

Filed Under: Chocolate, Cupcake, Vegan

« Low Sugar Recipe – Chocolate Chip Hot Cross Buns
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Welcome to Sunday Baking! I started this blog at the start of 2013 and it's taken me on a wonderful journey. A lot has changed in the last few years and you will now see more refined sugar free recipes (although don't worry....if you have a sweet tooth I will still be featuring regular sweet stuff too!).
I no longer post every Sunday, but the recipes I do post are 100% worth trying - if you sign up below I will email you every time I add a new recipe!
Happy Baking!
Rachel x

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Vegan Raw Chocolate Peanut Butter Brownie with Butterscotch and Chocolate Sauce

I have no idea what to call this, but I know it’s good! It’s like a good version of a snickers bar..wonderfully chocolatey with a deep nutty flavour and smothered with creamy butterscotch and topped with chocolate sauce. And absolutely no one would know that this was a Raw Vegan recipe with no refined sugar….

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