Peanut-Butter-Filled Fudge Vegan Cupcake Recipe

Peanut-Butter-Filled Fudge Cupcake


Batter: 1 cup unbleached flour
1 cup (packed) organic unbleached brown sugar
1/4 cup molasses
1/3 cup cocoa powder; sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegan margarine (80% fat is best); softened
1/3 cup soy milk (or other non-dairy milk)
1/4 cup non-dairy yogurt
1/4 cup applesauce

Filling Ingredients

4 oz fat-free vegan cream cheese – softened
1/4 cup peanut butter
1 tablespoon agave nectar
1 tablespoon soy milk (or other non-dairy milk)
2 teaspoons pure vanilla extract


Preheat oven to 375.
Prepare 12 muffin cups with cooking spray and flour; set aside.
In a mixing bowl, combine flour, brown sugar, cocoa powder, baking soda, and salt.
In another mixing bowl, combine margarine, 1/3 cup soy milk, soy yogurt, and applesauce.
Mix dry ingredients with wet ingredients just until moistened; set aside.
In a smaller mixing bowl, combine vegan cream cheese, peanut butter, agave nectar, remaining soy milk, and vanilla extract.
Place 2 tablespoons batter into prepared cups.
Spoon rounded teaspoon of vegan cream cheese mixture into center of each.
Fill cup half full with remaining batter, 1 tablespoon each.
Bake for 20 minutes.
Perfect with Vegan Chocolate Frosting

Comments are closed.