Vegan chocolate cupcakes ingredients
- 2-1/2 cups flour
- 1/2 cup cocoa powder
- 1-1/2 teaspoon baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups white sugar
- 2/3 cup vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1/2 cup coffee
- 1/2 cup water
Chocolate peanut butter frosting ingredients
- 6 ounces chocolate chips
- 3/4 cup peanut butter
- 1 teaspoon vanilla
- 2-1/2 cups powdered sugar
- 1/2 cup water
Directions
- Preheat the oven to 350 degrees. Prep cupcake pans with liners (24 total).
- In a bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- In the bowl of an electric mixer stir together the sugar, vegetable oil, vanilla and apple cider vinegar.
- Alternate the flour mixture with the coffee and water until combined.
- Pour the batter into the prepped cupcake liners and bake for 14-17 mins depending on your oven. Don’t over bake! Let cool on a wire rack.
- While the cupcakes are cooling, start the frosting. Melt the chocolate chips in the microwave.
- In the bowl of an electric mixer stir together the melted chocolate chips and the peanut butter. Slowly add the powdered sugar alternating with the water. You might need 1 or 2 Tablespoons more of water to get the frosting to the right consistency.
- Frost the cooled cupcakes and you have a deliciously Vegan chocolate peanut butter treat!
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