This recipe also comes from Vegan Cupcakes Take Over The World. It is fantastic--very moist and tasty! Using chunky peanut butter gives the cupcakes a great texture.
Peanut Butter Cupcakes with Chocolate Ganache (makes 13--If you make only 12, some will be a little bit muffin-y).
Preheat oven to 350. Line muffin tins.
In a measuring cup, mix:
3/4 C soy milk
2 t apple cider vinegar
In a large mixing bowl, cream:
1/2 C natural chunky peanut butter
1/3 C canola oil
2/3 C granulated sugar
2 T dark molasses
1 t vanilla extract
2 t ground flaxseed
Add soy milk mixture + mix until combined.
Sift into the big bowl:
1 C + 2 T all-purpose flour
1 t baking powder
1/2 t baking soda
1/4 t salt
Mix until just combined. Fill cupcake liners 2/3 full. I baked them for 23 minutes.
Vegan Chocolate Ganache
Bring 1/4 C soy milk to a gentle boil in a small sauce pan. Remove from heat and add 4 oz semisweet chocolate chips and 2 T pure maple syrup. Stil until fully melted and smooth.
Top with chopped peanuts!
2 comments:
whoa! i was at the motley, and i didn't realize the peanut butter cupcakes were vegan... darnit.
FYI Motley customers: These PB ones might not be vegan, which is why only the apricot-almond ones were labeled as vegan. The chocolate that I used for the ganache said it might have traces of milk. Thanks for checking out the blog!
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