Soft, peanut butter cupcakes topped with rich, creamy dark chocolate frosting. These vegan peanut butter cupcakes with dark chocolate frosting combine the best two flavors in mini, personal cake form! Healthy, gluten free and naturally sweetened.
Hey there, cupcake. Happy Monday!
With Easter is rapidly approaching, we’ve been in no short supply of fun, fruity, Easter-perfect recipes around here (with another coming Thursday!). Any and all of those would be a great choice for your Easter brunch, but I feel like there should ALWAYS be a chocolate option, no matter the season.
As a result, these vegan peanut butter cupcakes with dark chocolate frosting were born. They showcase this beloved flavor combination in the best way.
We’re doing it in cupcake form, because, cupcakes are the BEST!
And these…these are like a freaking Reese’s egg in CUPCAKE FORM. Hello, I’ll take 12.
First of all, the base for the peanut butter cupcakes is similar to other cupcakes I’ve posted recently – the combination of almond and coconut flour is legit. It give the cakes the perfect amount of structure but keeps the texture nice and soft.
For the wet ingredients, you’ll need some flax eggs for binding, date paste for totally natural, fruit sweetness, and of course, peanut butter! One full cup of natural, unsweetened, smooth and creamy heaven. These cakes are unmistakably peanut buttery. So, your house will smell AMAZEBALLS while they bake. Like a peanut butter factory.
Is that a thing? If so, let’s candle-ize the smell, please.
Once your batter is ready, it’s ready for the pan. Guys, do you see my cupcake liners?! Please pretend you noticed. If not, they’re PEEPS. Yes, peeps cupcake liners.
While the thought of eating (or even smelling, really) a peep makes me gag, nobody can deny their sheer cuteness. They epitomize Easter, in the cutest, sweetest, pastel-iest way. I love looking at them. Definitely not eating, but looking.
So, instead of consuming the sugar bombs, I wrapped my healthy cupcakes in peeps liners.
These vegan peanut butter cupcakes with dark chocolate frosting take about 50 minutes in my oven – but watch them closely! The tops get a little darker, to the point that it made me nervous, but they were not burnt or crusty. I think it’s just the color and peanut butter baking.
Anyway, they’re done when they’re nice and golden on top and pretty firm to the touch – you don’t want any jiggle in the middle with these gems!
While the cupcakes are baking, it’s time for their lovely crown – dark chocolate frosting. I am OBSESSED. I posted the recipe a few months back, and every time I make this frosting, I moan and groan and cannot believe that it’s literally just four ingredients and one of them is beans. I’ve eaten it off of a spoon on multiple occasions.
Anyway, my point is that this frosting is so rich and thick and fudgy and perfect on top of these cupcakes. Simply blend the chickpeas, almond milk, dates, and cocoa powder until it has a thick, frosting consistency. Pipe or spread onto the cooled cupcakes with a spatula, and try not to eat 4 in one sitting.
These vegan peanut butter cupcakes with dark chocolate frosting are everything you could want from a dessert. From the soft, rich peanut butter cake to the creamy, fudgy frosting on top, and all healthy, gluten free and naturally sweetened.
I just can’t, guys. You NEED these!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!