Peanut Butter Chocolate Swirl Cupcakes

Name: Peanut Butter Chocolate Swirl Cupcakes
Yield: 24 serving
Ingredients: 1/2 cup vegetable oil; 3/4 cup sugar; 1/4 cup natural peanut butter; 2 Ener-G egg replacers; 1 tsp baking powder; 1 1/2 cup all purpose unbleached flour; 1/2 tsp salt; 1 cup milk alternative; 1/2 cup + 3 tbsp vegetable oil; 3/4 cup sugar; 2 Ener-G egg replacers; 1/2 tsp vinegar; 1/2 tsp salt; 1 tsp baking powder; 1 1/2 all purpose unbleached flour; 1/4 cup Dutch-processed cocoa powder; 1 cup milk alternative; 1 cup vegetable shortening; 1/4 cup peanut butter; 1/4 cup milk alternative; 2 1/2 cups sifted icing sugar

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Servings
24
Course
Dessert, Baked Goods
Cuisine
Vegan

Peanut Butter Chocolate Swirl Cupcakes

Joseph Taylor

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

For the Peanut Butter Batter

1/2 cup vegetable oil
3/4 cup sugar
1/4 cup natural peanut butter nothing but ground peanuts
2 Ener-G egg replacers 1 tbsp + 1/4 water
1 tsp baking powder
1 1/2 cup all purpose unbleached flour
1/2 tsp salt
1 cup milk alternative

For the chocolate batter

1/2 cup + 3 tbsp vegetable oil
3/4 cup sugar
2 Ener-G egg replacers 1 tbsp + 1/4 cup
1/2 tsp vinegar
1/2 tsp salt
1 tsp baking powder
1 1/2 all purpose unbleached flour
1/4 cup Dutch-processed cocoa powder
1 cup milk alternative

For the Peanut Butter Buttercream

1 cup vegetable shortening
1/4 cup peanut butter
1/4 cup milk alternative
2 1/2 cups sifted icing sugar

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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 1/3 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 1/3 cup at a time and whisk until incorporated.

To make the cupcakes

Preheat oven to 350ÂºF.
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.