Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting

Friday. I’m a day late with this post, but I have a good reason! I’ve been working on a pretty sweet project for Vegan Cuts that’s due to come out next month and it is awesome. But, look what I’ve made for you! Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting. Hell to the yes.

The first time I made these cupcakes was for my friend’s birthday, a couple of months ago. I think that I’ve mentioned them since then, but have not unleashed the perfection that is this addictive cream cheese frosting. I even made the cupcakes oil-free to balance out the indulgence that lies atop its chocolate-y throne.

 

To put it bluntly, the birthday boy said that these were some of the “best cupcakes that I’ve ever had”. Now, you can enjoy them yourself! They’re super easy to make and are a total people pleaser. Just make sure to save one for yourself if you make them for a group, I almost totally missed out on trying them because they went so fast.

One Year Ago: Baked Zucchini Sticks with Spicy Queso

Two Years Ago: Cocoa Hazelnut Banana Pan-Cake

Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Chocolatey cake topped with insanely good Peanut Butter Cream Cheese Frosting! Plus, some chocolate chips for good measure.
Ingredients
Peanut Butter Cream Cheese Frosting
  • 6 oz. Vegan Cream Cheese
  • 2 T. + 1 tsp. Peanut Butter
  • ½ tsp. Vanilla Extract
  • 1¼ C. Powdered Sugar
Cupcakes
  • 1½ C. Unbleached All-Purpose Flour
  • ¾ C. + 1 T. Sugar
  • ½ C. Cocoa Powder
  • 1 tsp. Baking Soda
  • Pinch of Salt
  • 1 C. Ice-Cold Water
  • ¼ C. Unsweetened Applesauce
  • 1 T. White Vinegar
  • 1 tsp. Vanilla Extract
Instructions
Peanut Butter Cream Cheese Frosting
  1. Place the cream cheese and peanut butter into a medium-sized mixing bowl, and cream together with a mixer.
  2. Slowly add the powdered sugar to the bowl, about a ⅓ C. at a time, until it is fully incorporated.
  3. Place in the fridge to chill, then make cupcakes.
Cupcakes
  1. Prep one 12-count cupcake pan with liners.
  2. In a large bowl whisk together flour, sugar, cocoa, baking soda, and sea salt. In a medium bowl mix together apple sauce, vinegar, vanilla extract, and water.
  3. Then, mix the wet ingredients into the dry slowly using a whisk, making sure to not leave any dry pockets or chunks.
  4. Preheat the oven to 350ºF. Pour batter into each liner until it is about ¾ full or a centimeter from the top of the liner.
  5. Then bake for approximately 15-20 minutes (18 always works great for me), check with a toothpick to see when they are finished.
  6. Wait for the cupcakes to cool down, placing them in the freezer for 15 minutes works wonders. Then frost them and sprinkle a few chocolate chips on top for decoration.

Mmm.. Peanut butterrr…

Have a great weekend, everyone! :)

21 Comments

Filed under Holidays, Sweet Recipes

21 Responses to Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting

  1. Definitely yummy!!!!!!!

  2. I like that your cookie sheets have the “been used a thousand times” look. That’s the sign of a true chef/baker!

    • Jackie @ Vegan Yack Attack!

      That baking sheet has been in my family for many years! I’ll have to steal it when I leave. :)

  3. Elsie

    Hi Jackie, I so enjoy your enthusiasm and it always brings a smile to my face when i see your emails. I was looking for chocolate cupcakes for my next family gathering
    and wont tell them they are vegan. Cant wait to try them. May God bless you richly. Elsie from South Africa.

    • Jackie @ Vegan Yack Attack!

      Elsie! I’ve actually been having a rough past couple of days, so to hear you say that brings a smile to MY face. I can’t begin to tell you how much I appreciate your comment. :)

      I’ve gotten a lot of really good feedback on them, so I hope that your family likes them as much as mine!

  4. this cupcake is absolutely perrrrfect:) CPB!

  5. Oh, don’t mind me. Just popping in to [grabs entire tray of cupcakes and runs]…

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  7. Delish! I made these for a cookout this weekend and they were a huge hit with the omnivores and plant-lovers alike! I sub’d almond butter for the peanut butter, and the frosting was still awesome. Thanks for the great recipe!

    • Jackie @ Vegan Yack Attack!

      Yay!! I’m glad that it turned out great for you. I have a serious crush on these cupcakes, so I’m stoked that I can share the love. :)

  8. These are AMAZING. Changed my life, changed my sort-of-vegan friend at work’s life, about to change the lives of everyone I know. I will be super confident to serve these to non-vegan friends because they are SO yum! :D

  9. Very lovely looking cupcakes!

  10. ZooVegan

    Is there a reason you use cold water? I’ve seen some recipes that use soy , coconut or almond milk.Could I use soy milk instead or do half ice water half soy? I think I might also try and reduce the sugar by using stevia. I plan to make these for a cookout this weekend.

  11. Those look so good! Can’t believe those are vegan.

  12. Send some over, please:)

  13. karen

    Best cupcakes we ever had! I made these for my husbands birthday, he loves peanut butter. This is a very good recipe. Thank you.

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