Chocolate Cupcakes with Peanut Butter Frosting

Chocolate Cupcakes with Peanut Butter Frosting

These cupcakes quickly became a favorite in our household! This awesome AWESOME recipe is from Vegan: On The Cheap! by Robin Robertson. I LOVE this cookbook – not only does it have great ideas for meals, it does it all for cheap! This particular recipe she calculated out to be less than $0.50 per serving!

The cute decorations are from Wild Olive’s free printables and were PERFECT for my birthday! I spend a LOT of time on the cakes I make for my little ones and when it comes to my cake/dessert (especially since my birthday is the 3rd one in February) I generally take it very easy. This year, while it was still super easy, I decorated the cupcakes Cam made. It was kind of fun! Actually having something that looked fun and birthday-ish for once! ūüôā [LOVE WildOlive, Mollie rocks!]

Here is the killer recipe:

Chocolate Cupcakes with Peanut Butter Frosting

from Robin Robertson’s book,¬†Vegan: On The Cheap


1-2/3 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/4 cups granulated sugar

1/2 cup vegan margarine, softened

1 cup warm water

1 teaspoon pure vanilla extract


1 cup creamy peanut butter

1/2 cup vegan margarine, softened

1 teaspoon pure vanilla extract

1/2 cup confectioners’ sugar


Make the cupcakes Preheat the oven to 350 degrees F. Grease or line a 12-cup muffin tin with paper liners. Set aside.

In a large bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Set aside.

In a separate bowl, cream together the sugar and margarine. Add the water and vanilla and mix until smooth. Add the flour mixture, a little at a time, and mix until well incorporated. Beat until smooth, 1 minute more.

Spoon the batter into the prepared tin, filling the cups about two-thirds full. Bake until a  toothpick inserted in the center of a cupcake comes out clean, about 25 minutes. Set aside to cool on a wire rack or about 20 minutes or until completely cool.

Make the frosting In a food processor, blend the peanut butter, margarine, and vanilla until smooth. Add the sugar and process until smooth and creamy. Scrape into a medium bowl and set aside.

When the cupcakes are completely cool, frost them with the frosting. These taste best if eaten on the same day that they are made. If not using right away, cover and store at room temperature for up to 2 days.

Make these and they will change the way you look at baked goods. Oh so yummy and not a drop of dairy or animal products! Now to find a cheesecake recipe…

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