Peanut Butter Chocolate Cupcakes from Decadent Gluten-Free Vegan Baking

Ingredients

Dry
• 1 1/2 cups Cara’s All-Purpose Blend
• 3/4 cup cocoa powder
• 1/2 cup lightly packed brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt

Wet
• 1 cup nondairy milk
• 1/2 cup hot water
• 1/2 cup vegetable oil
• 2 tablespoons flaxseed meal plus 6 tablespoons water—thickened for 5 minutes
• 1 tablespoon apple cider vinegar (or lemon juice)
• 1/2 teaspoon vanilla extract

Nutter Butter Frosting
• 1/2 cup vegan butter, softened
• 1/4 cup creamy peanut butter
• 3 cups powdered sugar
• 3 tablespoons nondairy milk
• 1 teaspoon vanilla extract

Instructions

Make the cupcakes
1. Preheat oven to 350°F. Grease or line a muffin pan.
2. In a large bowl, whisk together the dry ingredients. In a medium bowl, combine the wet together until well mixed. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined.
3. Pour into the muffin pan and bake for 17 to 20 minutes. Remove cupcakes from pan and allow to cool on a wire rack. Frost with Nutter Butter Frosting and drizzle with melted nondairy chocolate. Feeling even crazier? Top with chocolate-covered peanuts.

Make the frosting
1. With an electric mixer, cream the vegan butter on medium speed until fluffy. Beat in the peanut butter, and then gradually add in the powdered sugar. Add the nondairy milk and vanilla extract until light and fluffy.

Notes