Peanut Butter Chocolate Swirl Cupcakes
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Servings
24
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Course
Dessert, Baked Goods
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Cuisine
Vegan
Peanut Butter Chocolate Swirl Cupcakes
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
For the Peanut Butter Batter
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1/4 cup peanut butter nothing but ground peanuts, natural
- 2 egg replacer 1 tbsp + 1/4 water, Ener-G brand
- 1 tsp baking powder
- 1 1/2 cup all-purpose flour unbleached
- 1/2 tsp salt
- 1 cup milk alternative
For the chocolate batter
- 1/2 cup vegetable oil 3 tbsp
- 3/4 cup sugar
- 2 egg replacer 1 tbsp + 1/4 cup, Ener-G brand
- 1/2 tsp vinegar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 all-purpose flour unbleached
- 1/4 cup cocoa powder Dutch-processed
- 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 icing sugar sifted
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 350ºF.
- 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.
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