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Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting

Delightful chocolate cupcakes topped with a creamy peanut butter frosting, perfect for celebrations and satisfying sweet cravings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Frosting
  • 6 oz. Vegan Cream Cheese Smooth and creamy base for the frosting.
  • 2 T. Peanut Butter Rich and nutty flavor for the frosting.
  • 1/2 tsp. Vanilla Extract Adds warmth and enhances flavor.
  • 1 1/4 C. Powdered Sugar Ensures frosting is silky and sweet.
For the Cupcakes
  • 1 1/2 C. Unbleached All-Purpose Flour Essential for structure.
  • 3/4 C. Sugar Sweetens the batter.
  • 1 T. Sugar
  • 1/2 C. Cocoa Powder Provides intense chocolate flavor.
  • 1 tsp. Baking Soda Leavening agent for rise.
  • Pinch Salt Enhances flavors.
  • 1 C. Ice-Cold Water Keeps batter light and airy.
  • 1/4 C. Unsweetened Applesauce Acts as a natural moistener.
  • 1 T. White Vinegar Activates baking soda.

Method
 

Prepare the Frosting
  1. Start by placing the vegan cream cheese and peanut butter into a medium-sized mixing bowl.
  2. Using a mixer, cream these together until they achieve a smooth and well-blended consistency.
Add the Sweetness
  1. Gradually add the powdered sugar to the bowl, about a third of a cup at a time, ensuring that each addition is fully incorporated before adding more.
  2. Once mixed, place it in the fridge to chill while you prepare the cupcakes.
Set Up for Cupcakes
  1. Prep a 12-count cupcake pan by placing liners in each cup.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the unbleached all-purpose flour, sugar, cocoa powder, baking soda, and a pinch of salt.
Mix Wet Ingredients
  1. In a separate medium bowl, mix together the unsweetened applesauce, white vinegar, vanilla extract, and ice-cold water.
Combine Wet and Dry
  1. Carefully mix the wet ingredients into the dry mixture, utilizing a whisk to avoid any dry pockets or chunks.
Preheat and Bake
  1. Preheat your oven to 350ºF (175ºC).
  2. Pour the batter into each cupcake liner until it is approximately 3/4 full.
  3. Bake for approximately 15-20 minutes, until a toothpick inserted into the center comes out clean.
Cool and Frost
  1. Once the cupcakes are baked, allow them to cool.
  2. For quicker cooling, place the tray in the freezer for about 15 minutes.
  3. Once adequately cooled, generously frost each cupcake with the chilled peanut butter cream cheese frosting.
  4. Sprinkle a few chocolate chips on top for a delightful presentation.

Notes

Use high-quality cocoa powder and pure vanilla extract to enhance the flavor. Ovens can vary, so keep a close eye on the cupcakes in the last few minutes of baking. Chill the frosting for better consistency.