Vegan Chocolate Cupcakes with Honey-Peanut Butter Spread

Adapted via
Serves: 10 to 12 (yields a dozen cupcakes)

For Cupcakes:
♦ 1 1/2 cups all-purpose flour
♦ 1 cup white sugar
♦ 1/4 cup unsweetened cocoa powder
♦ 1 tsp baking soda
♦ 1/2 tsp salt
♦ 1/3 cup neutral vegetable oil (ex: canola)
♦ 1 tsp vanilla extract
♦ 1 tsp apple cider vinegar
♦ 1 cup water

For Topping:
♦ 1/2 cup creamy peanut butter
♦ (about) 1 tbsp “Bee-Free Honee”

Preheat oven to 350 degrees F. Line 12 muffin tins with cupcake liners (the batter may make more or less, depending).

Sift together the flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Slowly add the oil, vanilla, vinegar and water. Mix together with a spatula until smooth.

Spoon the batter into the individual cupcake liners, and bake for 20 to 25 minutes, or once a cake tester inserted in the center of a cake comes out clean. Remove from the oven and allow to cool completely.

Place peanut butter and honey in a microwave-safe bowl, and heat at 10 second intervals to desired consistency. Spread mixture on top of cooled cupcakes, and sprinkle with sugar (if desired).

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