Vegan Chocolate Peanut Butter Cupcakes
Rich, fudgy chocolate cupcakes crowned with a cloud of creamy peanut butter frosting — this batch of twelve is the kind of dessert that disappears fast at any gathering. The batter comes together with pantry staples like unsweetened cocoa powder, organic cane sugar, and a splash of apple cider vinegar stirred into dairy-free milk, which creates a light, tender crumb without a single egg or drop of dairy. That little vinegar trick is the secret weapon here — it reacts with the leaveners to give the cupcakes a beautiful rise and soft texture that rivals any conventional recipe. The peanut butter frosting is whipped from creamy peanut butter, softened vegan butter, and sifted powdered sugar until it's genuinely fluffy and pipeable, not dense or greasy. Everything on the ingredient list is straightforward and easy to find, so you're not hunting down specialty products just to pull off an impressive bake. Finish them with a scatter of vegan chocolate chips if you want that extra chocolate hit on top. Whether you're baking for a crowd or just treating yourself, these cupcakes prove that skipping animal products doesn't mean skipping indulgence.
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup dairy free milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 1 tbsp apple cider vinegar
- ⅓ cup neutral oil (such as canola or sunflower)
- 1 tsp vanilla extract
For the frosting
- ½ cup creamy peanut butter
- ¼ cup vegan butter, softened
- 1 ½ cups powdered sugar, sifted
- 2–3 tbsp dairy free milkChef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
- ¼ tsp salt
For serving
- vegan chocolate chips, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
Combine the dairy free milk and apple cider vinegar in a large mixing bowl and let sit for 2 minutes until slightly curdled. Whisk in the oil and vanilla extract.
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