Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

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.

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

Hey there, cupcake. Happy Monday!

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

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.

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

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!

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

And these…these are like a freaking Reese’s egg in CUPCAKE FORM. Hello, I’ll take 12.

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

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.

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

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.

The end.

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

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!

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

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.

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

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!

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

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!

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 12 cupcakes

Ingredients

  • Peanut butter cupcakes:
  • 1 1/4 c almond flour
  • 1 1/4 c coconut flour
  • 1 flax egg - 1 tbsp ground flaxseed in a small bowl with 3 tbsp water, set in the fridge for 15 minutes
  • 1 c date paste - I use 16 medjool dates blended with 1 c hot water then measure out 1 c paste
  • 1 c natural, unsweetened creamy peanut butter
  • 2 c almond milk
  • Chocolate frosting:
  • 2 cans chickpeas, drained
  • 16 medjool dates
  • 1/4 c cocoa powder
  • 1 c almond milk

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix together the almond and coconut flour.
  3. Add the flax egg, date paste and peanut butter and stir to combine as thoroughly as possible.
  4. Add 1 cup of almond milk and stir until it's thoroughly incorporated.
  5. Add the second cup of almond milk and stir the batter together.
  6. Use a 1/3 c measuring cup and spoon the batter into 12 lined cupcake tins.
  7. Bake for 50 minutes.
  8. To make the frosting, combine all the ingredients in a food processor and blend until thick and creamy. If you're using a blender, you may have to split the amounts in half and make two batches (so it'll fit in the cup!)
  9. Once the cupcakes are totally cool, pipe or spread the frosting on top and enjoy!
http://beamingbanana.com/cakes-and-cupcakes/vegan-peanut-butter-cupcakes-dark-chocolate-frosting/

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting