PB & C

These cupcakes are pretty much the opposite of reese's peanut butter cups - chocolate on the inside, delicious PB on the outside. And best of all - completely vegan. There's no wrong way to eat them, I heard. While I did use actual sugar this time, it was the raw stuff - which is a slightly better option than white sugar since it is less processed. But I'd urge everyone to try breaking the addiction to sugar (and it seriously is an addiction! Hello sweet tooth!). However, since it is Phil's birthday week, I thought I'd splurge a little on these cupcakes. He's getting a lot of celebrations in a row - birthday, then his stag do (bachelor party this weekend), then of course - our wedding!

This may very well be my last blog post until I'm a married woman!!! It depends if i need a little kitchen stress relief between now and then :)


Vegan Peanut Butter Chocolate Cupcakes

Makes 12 cupcakes; based on a recipe from vegan cupcakes take over the world

The particulars:

  • 3/4 cup almond milk
  • 2 tsp apple cider vinegar
  • 1/2 cup natural chunky peanut butter
  • 1/3 cup canola oil
  • 2/3 cup raw coconut sugar
  • 2 tbsp sweet freedom or molasses
  • 1 tsp vanilla extract
  • 2 tsp ground flaxseed
  • 1 cup plus 2 tablespoons plain spelt flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp pink himalayan salt
  • 1/4 cup dark chocolate chips or chunks
  • 1/4 cup unsalted natural peanuts, chopped and toasted
  1. Heat oven to 350F. Line muffin pan with cupcake liners.
  2. Mix almond milk and vinegar in a measuring jug and set aside to curdle.
  3. In a large mixing bowl, cream the peanut butter, oil, sugar, molasses/syrup, vanilla, and ground flaxseed until well combined. Add the milk mixture and mix until incorporated.
  4. Sift the flour, baking powder, baking soda, and salt into a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.
  5. Fill cupcake liners 2/3 full with the batter. Bake for 23-26 minutes.
  6. Remove from oven and transfer to cooling racks. While still warm, press 2-3 chocolate chips/chunks into each cupcake until just below the surface. Allow to melt down into the cupcake. Once melted, sprinkle a few peanuts on each one. Allow to cool and harden completely.