cooking Time
0:30
serves
12
preparation Time

Choc Chip Peanut Butter Cupcakes

Perfect for a celebration, my Choc Chip Peanut Butter Cupcakes are sweet, soft, moist, rich and totally delicious. They're easy to whip up and look fantastic as part of a morning tea or party platter, and in addition to being egg free, dairy free and vegan, can easily be made gluten free too. Once baked they can be frozen until ready to serve, or stored at room temperature in an airtight container.

Ingredients for the cupcakes

  • 250ml soy milk
  • 1 tsp apple cider vinegar
  • 120g vegan butter
  • 1 tsp vanilla extract or vanilla bean paste
  • 1/4 tsp hazelnut extract
  • 150g caster sugar
  • 1 tsp baking powder
  • 275g self-raising flour
  • 50g vegan chocolate chips

Ingredients for the peanut butter buttercream and decorations

  • 150g vegan butter
  • 350g icing sugar
  • 1 tbs soy milk
  • 1.5 tbs smooth peanut butter 
  • 100g chocolate, melted
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Instructions for the cupcakes

  • Preheat oven to approximately 190 degrees Celsius and line a 12 cup baking tray with cupcake cases.
  • Place soy milk and vinegar into a medium sized jug, mix to combine and set aside for at least 15 minutes.
  • In a stand mixer or using a bowl and a handheld mixer, blend butter, and extracts until smooth.
  • Add sugar, powder and flour and milk mixture and beat until combined. Add chocolate chips with a spatula.
  • Spoon batter evenly into prepared cases and bake for approximately 30 minutes, or until cupcakes start to brown and spring back when touched. 
  • Remove from the oven and leave to cool completely. 

Instructions for the peanut butter buttercream and decorations

  • Beat butter, sugar, milk and peanut butter in a large bowl until smooth.
  • Place buttercream into an icing bag fitted with an icing tip of your choice. Ice cupcakes, top with melted chocolate and decorations of your choice!

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