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Vegan Chocolate Cupcakes with Chocolate Peanut Butter Ganache Frosting

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Decadent, delightful, delicious vegan chocolate cupcakes with a rich chocolate peanut butter ganache frosting! Perfect for feeding a crowd (or yourself over a few days :) ).

Ingredients

CUPCAKES:

  • 1/2 cup + 1/3 cup all-purpose flour
  • 6 tablespoons cocoa powder, sifted
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 cup + 1/3 cup raw cane sugar
  • pinch salt
  • 1 teaspoon apple cider vinegar
  • 1/2 cup almond milk, at room temperature (I used unsweetened vanilla)
  • 1/4 cup melted refined coconut oil
  • 1/4 cup unsweetened dairy free yogurt
  • 1/2 cup strong hot coffee

FROSTING:

  • 10 ounces full-fat coconut milk
  • 10 ounces vegan semi-sweet chocolate chips
  • 2 ounces peanut butter
  • Optional: additional peanut butter for swirling

Instructions

  1. CUPCAKES: Preheat your oven to 350 degrees F. Line a 12-cup cupcake pan with liners and set aside.
  2. In a large bowl, add your flour, sifted cocoa powder, baking powder, baking soda, cane sugar, and salt, and whisk well to combine.
  3. Add apple cider vinegar to a liquid measuring cup. Then pour room temperature almond milk to the 1/2 cup line. Mix to combine. This is your vegan buttermilk! Set aside for a sec.
  4. Add your melted coconut oil, yogurt, and coffee to a small bowl and whisk to combine. Add in your vegan buttermilk, and whisk again to combine.
  5. Add your wet ingredients to your dry and mix well with a silicone spatula.
  6. Divide batter into your 12 lined cupcake cups, filling each cup 3/4 of the way full.
  7. Bake for 20-25 minutes, or until the cake springs back when poked. Remove from the oven and allow to cool completely in the pan on a cooling rack.
  8. FROSTING: Heat your coconut milk until hot but not boiling.
  9. Pour your hot milk over a heat-safe bowl filled with your chocolate chips and peanut butter. Cover and allow to sit for 5 minutes.
  10. After 5 minutes, mix until it’s creamy and your chocolate is completely melted.
  11. Allow the mixture to sit at room temperature until cool and firm, about 2 hours.*
  12. Once it’s thick and firmed, whip the mixture with a stand mixer or a hand mixture until lightened in color and fluffy.
  13. ASSEMBLE: Frost your cupcakes and drizzle/swirl with additional peanut butter. I like storing these in the fridge and eating them chilled! I think the cake texture is superior when cold. :)

Notes

* You can expedite this by popping the cooled mixture in the fridge. You’ll just want to make sure to mix it so it hardens evenly in the fridge.

Find it online: https://www.fooduzzi.com/2022/12/vegan-chocolate-cupcakes/

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