Chocolate Peanut Butter Vegan Cupcake Recipe

Chocolate Peanut Butter Cupcake


2 1/2 cups flour
1 cup peanut butter
2 cups brown sugar
1 1/2 cups almond milk
1/2 cup non-dairy margarine
1/4 cup non-dairy cocoa
2 Ener-G egg replacer
2 teaspoons cream of tartar
1 teaspoon vanilla
1 teaspoon baking soda
dash of salt


Heat oven to 350.
Mix wet ingredients well then add in dry ingredients, blending until smooth.
Fill muffin cup about 2/3 full.
Bake until golden brown, about 15 minutes – until a toothpick inserted comes out clean
Makes 24.

Try pairing them with Vegan Buttercream Frosting!

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