Chocolate Cupcakes with Peanut Butter Frosting & Chocolate Ganache Drizzle
These cupcakes are actually VEGAN. No butter and no eggs! Chocolate Vegan Cupcakes, yâ€™all! And they donâ€™t taste like road-kill, so thatâ€™s a win!
Pre-heat oven to 350 degrees.
- 1 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoonÂ baking soda
- 1/2 teaspoon salt
- 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
- 1 Tbsp white vinegar
- 2 teaspoons vanilla extract
- 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil
In a large mix bowl or stand mixer, combine all ingredients. Place in cupcake cups or directly in cupcake tin. Cook for 25 minutes at 350 degrees. This yields 14-16 cupcakes.
Moving on to the frostingâ€¦ I was going to do a butter cream, but I thought, letâ€™s try this without butter. 3-ingredient cupcake frosting for the win! The best part is, you get to control the texture/consistency by how much whipping cream you add. I wound up using 8oz to create a shiny, thick glaze. If you use less, itâ€™ll be more like a traditional frosting.
- 1 cup peanut butter
- 2 cups powdered sugar
- 3TBSP â€“ 8oz heavy whipping cream
Using a hand mixer or Kitchen aid, beat all ingredients together until smooth. Donâ€™t use an electric whisk like I didâ€¦ I made a damn mess.
Lastly, the Chocolate Ganache Drizzle. It’s actually a Chocolate Ganache hack… My friend Nathalie gave me a tip that will save some time. Buy a tub of pre-made chocolate frosting and heat it. It will change in consistency and become shiny like a ganache. I did that and it turned out AWESOME! I put a heaping table spoon of Duncan Hines Dark Chocolate frosting in a butter warmer, set the heat to low and let it melt down. It only took a few minutes. Then, I drizzled it over the cupcakes. I think they turned out pretty well and I didn’t get any complaints from my boyfriend, either.
Check out the three part youtube videos of me making these amazing cupcakes!Â