You can't go wrong with these cupcakes! They are so tasty and very sickly! I can't even finish a whole one most of the time!
Love peanut butter even more than most? Why not add a little extra peanut butter to really get that flavour through! Careful not to make them too dry, and in the words of my husband "careful not to stick your mouth together", he does make me chuckle.
You can make 12 large delicious cupcakes with this recipe.
Ingredients
Frosting;
1 Cup (200g) Chocolate Chips
4 tbsp Agave Nectar
8 0z (226g) Cream Cheese
1/2 Cup (128g) Smooth Peanut butter
Cake;
1 1/4 Cup (295ml) Oat Milk - Or any milk that you like to use
1 tbsp Rice Vinegar -You could also use apple cider vinegar, or really any vinegar that you enjoy.
1 Cup (256g) Smooth Peanut Butter
2/3 Cup (133g) Granulated Sugar
2 tsp Vanilla Essence - I usually add a little more than this, but it's about your own personal tastes!
1 1/2 Cups (188g) Plain flour
4 tsp Baking Powder
2/3 Cups Chocolate Chips
Frosting;
* Melt the chocolate and agave nectar in a bowl, over a saucepan.
* Add the cream cheese and peanut butter, stirring well.
* Put in the fridge to chill, until needed.
Cake;
* Preheat the oven to 180C
* Line a muffin tray
* In a medium bowl mix the oat milk and vinegar.
* Set aside. This will create a buttermilk affect which makes these cupcakes even better.
* In a large bowl combine the peanut butter, sugar, vanilla essence and the milk/vinegar mix. Mix until smooth.
* Sift the flour and baking powder into your mix. Stir in well.
* Mix in your chocolate chips.
You can add a bit more milk if you think your mixture isn't runny enough.
* Transfer your mix into your cupcake cases and bake for 22 minutes, or until golden brown.
* Let cool completely and then add your frosting.
Serve
Enjoy!
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