Peanut Butter Fudge Vegan Cupcake Recipe

Peanut Butter Fudge Cupcake


1 cup unbleached flour
1 cup vegan brown sugar
1/3 cup cocoa powder; sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate soy milk
1/4 cup molasses
1/4 cup vegan margarine (80% fat is best), softened
1/4 cup chocolate vegan 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 chocolate soy milk
2 teaspoons pure vanilla extract


Preheat oven to 350F. Line cupcake tins with paper cupcake liners. Gather all ingredients and supplies. In large mixing bowl, sift dry ingredients. In small mixing bowl, mix wet ingredients. Pour wet ingredients into the dry ingredients bowl and mix. Spoon cupcake batter into liners, add filling on top, then add another spoonful of cupcake batter to the top. Fill cupcake liners 1/2 to 2/3 full. Bake 15-20+ minutes or until toothpick comes out clean. Keep watching the oven after 15 minutes. Let cool another 20 minutes, then add icing.