My birthday is this week!
To celebrate, I wanted to go see family in Los Angeles. Holly’s family and I had way too much fun trick or treating last year for me to miss it…
And this year, our mom and brother are going to join us! Besides getting to celebrate Halloween, we are celebrating something else very, very special. There is another birthday in the family-Holly’s third little girl was born this week!
This October has given us a lot to celebrate.
So we celebrate with cupcakes. Naturally sweet, vegan cupcakes. Oh my.
I didn’t miss a single egg or trace of dairy in these dense little cakes. Actually, after the first bite, I completely forgot they were healthier! I didn’t think these cupcakes puffed up as well as other cupcakes I’ve tried, but I didn’t care when they were moist, richly chocolatey and going to be topped with buttercream anyway. I hope you won’t care either.
The best part about these cupcakes is the combination of dark chocolate and peanut butter. Enough words have been said about how brilliant those two flavors are together. However, there can never be enough pictures to illustrate it!
Have a wonderful last few days of October, everyone!
Chocolate Cupcakes with Peanut Butter Frosting (vegan)
1 cup Spelt Flour
3/4 cup plus 2 Tablespoons Cocoa Powder
1/4 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Sea or Pink Salt
3 Tablespoons Earth Balance Butter, softened
1/4 cup Applesauce
2 Tablespoons Ground Flax
1 1/4 cups Coconut Sugar
2 teaspoons Pure Vanilla Extract
1 cup unsweetened Vanilla Almond Milk
In a small bowl, mix the applesauce and flax together. Set aside. Line a cupcake pan with liners. Preheat the oven to 350 degrees. In a mixing bowl, sift together the flour, cocoa, baking powder, baking soda and salt in a medium sized bowl. Set aside.
In a large bowl, add butter, applesauce and flax mixture and coconut sugar. Mix until well combined. Add the vanilla and mix. Add the dry ingredient mixture to the wet mixture, alternating with the almond milk. Mix until combined, but be careful to not over mix. The batter should look like a chocolate pudding. Fill the cupcake liners a little more than 3/4 the way full. Bake at 350 for 12 to 14 minutes. Let cool10 minutes before removing from the pan and at least another 5 before frosting.
Heaping 3/4 cup Creamy Natural Peanut Butter
1 cup Coconut Sugar or 1/2 cup Coconut Sugar & 1/2 cup Maple Sugar
4 Tablespoons Earth Balance Butter, softened
1 teaspoon Pure Vanilla Extract
1 Tablespoon Almond Milk
1-2 Tablespoons Spelt Flour*
In a small bowl, heat up the peanut butter and coconut sugar in the microwave for 40-50 seconds, stirring every 10 seconds. Make sure to stir thoroughly with each stirring session. You don’t want to completely melt the peanut butter but you want the coconut sugar to fuse smoothly into it. When the peanut butter and sugar is a smooth mass, put it in the bowl of an electric mixer or mixing bowl. Add the butter and vanilla and until smooth and fluffy. Add flour, one tablespoon at a time. The amount of flour you need depends on how firm or oily your peanut butter is. Cream until smooth and delicious. Pipe onto cooled cupcakes and celebrate!
*The flour is used to help firm the frosting to pipe without having to use more sugar. The flour amount can be increased or decreased based on how firm or runny you’d like it.
I made 12 cupcakes from this recipe, but the batter could be stretched to make 14 if desired.