Ok, I confess, these cupcakes from Viet VeganĀ are – no great surprise – vegan so this is for our vegan (or vegetarian) friends.
By scanning through the recipe, I would think you could alter some of the ingredients if you aren’t vegan but would love to taste peanut butter and chocolate swirled together topped with peanut butter frosting. Ā Just sayin’
Peanut Butter Chocolate Swirl Cupcakes
Makes about 24 cupcakes
Ingredients
For the Peanut Butter Batter
- Ā½ cup vegetable oil
- Ā¾ cup sugar
- Ā¼ cup natural peanut butter (nothing but ground peanuts)
- 2 Ener-G egg replacers (1 tbsp + Ā¼ water)
- 1 tsp baking powder
- 1Ā½ cup all purpose unbleached flour
- Ā½ tsp salt
- 1 cup milk alternative
For the chocolate batter
- Ā½ cup + 3 tbsp vegetable oil
- Ā¾ cup sugar
- 2 Ener-G Egg replacers (1 tbsp + Ā¼ cup)
- Ā½ tsp vinegar
- Ā½ tsp salt
- 1 tsp baking powder
- 1Ā½ all purpose unbleached flour
- Ā¼ cup dutch-processed cocoa powder
- 1 cup milk alternative
For the Peanut Butter Buttercream
- 1 cup vegetable shortening
- Ā¼ cup peanut butter
- Ā¼ cup milk alternative
- 2Ā½ cups sifted icing sugar
Instructions
For the Peanut Butter Batter
- Whisk together oil, sugar, egg replacer, and natural peanut butter.
- Sift in baking powder, flour, and salt.
- Incorporate milk alternative ā cup at a time and whisk until incorporated.
For the Chocolate Batter
- Whisk together oil, sugar, egg replacer, and vinegar.
- Sift in salt, baking powder, flour, and cocoa powder.
- Incorporate milk alternative ā cup at a time and whisk until incorporated.
To make the cupcakes
- Preheat oven to 350ĀŗF.
- Add liners to two cupcake pans (24 cupcakes total). Place both pans on an angle, using a ramekin or something of similar height underneath one side of the pan to sit on an angle.
- Fill half the cupcake cavities with the peanut butter batter and it should sink to the bottom edge of the cupcake liner.
- Add the chocolate batter quickly and then remove the ramekin from underneath the cupcake pan.
- Use a chopstick or a toothpick to swirl around the peanut butter and chocolate batters until you like the way it looks.
- Bake for 15-20 minutes until a toothpick comes out clean when you poke it into a cupcake.
- Remove from oven and let cool on a wire rack. Remove from the pan as soon as you can and let cool completely.
To make the frosting
- Use an electric mixer and beat the shortening and peanut butter until light and creamy. Add the icing sugar and milk alternative and beat until light, fluffy and incorporated.
- Transfer to a piping bag and pipe a rosette on your cupcakes! You can be a bit more generous with your icing than I was with the pictured cupcakes because I had a fair bit left over, but I wanted to feature the peanut butter and chocolate swirl in the cupcakes so I was a little skimpy on the frosting.
