Peanut butter chocolate cupcakes
Servings: 40 mini Cupcakes
Ingredients
Chocolate dough
- 170 g spelled flour
- 50 g cocoa powder (unsweetened)
- 160 g brown sugar
- 1 tbsp vanilla sugar
- 2 tsp of baking soda
- 1/4 tsp salt
- 140 ml canola oil
- 200 ml plant drink
Peanut buttercream
- 120 g peanut butter (creamy)
- 50 g plant-based butter
- 60 g powdered sugar
- sugar pearls for decoration (optional)
Instructions
- Preheat the oven to 180 °C.
- For the chocolate dough, mix all the dry ingredients in a bowl. Add canola oil and vegetable drink and stir only until all ingredients are just mixed.
- Place paper molds in the hollows of a muffin baking sheet and fill about halfway with the batter.
- Bake mini muffins for 10 minutes. If you make normal sized muffins, the baking time will increase by about 5 minutes. At the end of the baking time, prick one of the muffins with a wooden stick, pull it out again and if no dough sticks to the stick, the muffins are ready.
- Remove the muffins from the baking tray and place on a wire rack to cool well.
- For the buttercream, beat the peanut butter and plant-based butter for 3-4 minutes with the mixer.
- Sift the powdered sugar, gradually add to the peanut buttercream and stir well.
- If you want a firmer cream, add a little more powdered sugar.
- Finally, put the buttercream in a piping nozzle and decorate the cooled chocolate muffins with it.
- It's best to put the finished cupcakes in the fridge and take them out a few minutes before they're eaten.
Notes
If you prefer larger cupcakes increase baking time and you will get about 20 pieces.