Probably, if I mention cupcakes, your first thought is “chocolate cupcakes”. Of course, they are very delicious, but with time simple chocolate cupcakes can become boring as a sweet treat. But that doesn’t mean that you need to invent something extraordinary. Sometimes it’s enough to add some extra ingredients to the dough and to decorate the cupcakes with a delicious cream in order to obtain a spectacular result! And my vegan chocolate and peanut cupcakes are exactly that – simple, yet spectacular!
Obviously, nuts and chocolate are a well-known combination. I’d say that all the nuts taste great together with chocolate. But at the same time each type of nuts has its own specific flavor. Peanuts, for example, have a barely noticeable salty aftertaste. You might think that salt and chocolate don’t go together, but actually they do! The amount of salinity of the peanuts is so small that it creates just the right equilibrium between all the flavors. To my vegan chocolate and peanut cupcakes I added also a bit of coffee, which makes the chocolate flavor be even more powerful. So, at the end the result of this recipe is a pleasant explosion of different flavors in your mouth.
How to prepare vegan chocolate and peanut cupcakes
The preparation process of these vegan chocolate and peanut cupcakes is not that different from any other type of cupcakes. You start by sifting flour, baking powder and cacao powder in a big bowl. Then add sugar and mix everything together. After that in a glass mix instant coffee powder with hot water and then add it to the dry ingredients together with plant-based milk and oil. Mix everything well until you get a homogenous dough. Then mix in the toasted peanut pieces. Fill your cupcake forms with the prepared dough and bake your cupcakes in 170°C/340°F for about 20 – 25 minutes. Or until a toothpick inserted in the middle of a cupcake comes out clean.
While the cupcakes are cooling, prepare the cream by whipping together the white solid part of full fat coconut milk, cold peanut butter and caster sugar. It’s important that all the ingredients are cold so that they create a thick cream that holds well together. Decorate your cupcakes with the cream, sprinkle over some toasted peanut pieces and some dark chocolate, et voilà! Your vegan chocolate and peanut cupcakes are ready!
Delicious vegan cupcakes and vegan sweets
If you like the combination of chocolate and nuts, you’ll also appreciate my vegan cranberry and walnut muffins. Or, if you desire cupcakes that don’t have any connection with chocolate, you should try my ginger and mango oatmeal mini muffins. But if you’re a chocoholic like me, you must at least once try my vegan Bounty bars and my Dalgona coffee cups. All these sweets are so good that you won’t want to share them with anyone, so that you can eat them all by yourself! Just like Specky did, when I gave to him and Vanilla a carrot, but Specky decided not to share it. Despite the fact that Specky stole Vanilla’s food, he’ll always remain in our hearts as the best bunny boy ever!
Once again with this recipe I have proved that to create something vegan and really delicious, you don’t need to spend hours and hours in kitchen by using strange ingredients that you have never seen before! These chocolate and peanut cupcakes are perfect for a lazy Sunday afternoon because they are:
-
vegan
- easy to make
- flavorful
- creamy
- chocolaty
- dairy free
- nutty
- nourishing
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more: snap a picture of your masterpiece and post it on Instagram by tagging @vegan_bunnymommycooks or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 20 min |
| Cook Time | 20 min |
| Servings |
cupcakes
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- 200 g of flour
- 1 1/2 teaspoons of baking powder
- 30 g of unsweetened cacao powder
- 75 g of sugar
- 1 teaspoon of instant coffee powder (optional)
- 2 tablespoons of hot water (necessary only if using coffee)
- 200 ml of plant-based milk (I used soy, but you can also use any other)
- 50 ml of oil (I used sunflower oil)
- 75 g of toasted peanuts
- 230 g of the white solid part of full fat coconut milk (refrigerated overnight before use)
- 180 g of cold peanut butter
- 10 g of caster sugar
- 10 g of dark vegan chocolate (optional)
- a few toasted peanuts (optional)
Ingredients
For the cupcakes:
For the peanut cream:
For decoration:
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- heat the oven to 170°C/340°F;1) heat the oven to 170°C/340°F;
- in a big bowl sift flour, baking powder and cacao powder. Add sugar and mix everything together;
- in a glass mix instant coffee powder with hot water and then add it to the dry ingredients together with plant-based milk and oil. Mix everything well until you get a homogenous dough;
- chop in tiny pieces toasted peanuts (or, to save time, use food processor for this step) and mix them in the dough;
- fill about 2/3 of each cupcake form with the dough and bake the cupcakes in a preheated oven for 20 – 25 minutes. Cupcakes are ready when a toothpick, inserted in the middle, comes out clean. If necessary, bake the cupcakes for some extra minutes. When the cupcakes are ready, take them out from the oven and let them cool completely.
- in a bowl whip together white solid part of full fat coconut milk, cold peanut butter and caster sugar until a thick cream is obtained. It’s important to whip not too long to avoid that the cream gets warm and starts to melt.
- important – decorate your cupcakes only when they are cold! Fill a pastry bag with the prepared cream and decorate each cupcake with it;
- if used, sprinkle over each cupcake pieces of toasted peanuts and dark chocolate.
