Kathy’s Vegan Chocolate Cupcakes with Peanut Butter Cream Frosting

Kathy's Vegan Chocolate Cupcakes with Peanut Butter Cream Frosting

Kathy’s Vegan Chocolate Cupcakes with Peanut Butter Cream Frosting

Whoever thought Vegan’s don’t get to indulge in all things chocolate- were wrong! This recipe is completely dairy-free and therefore cruelty-free. A dear friend Kathy bought around this chocolate cake (which she makes without measurements- just a keen eye) and blew our minds- Kathy we are eternally grateful! The peanut butter frosting is equally as decadent and whilst it might sound like an odd combination (peanut butter and coconut cream… who would have thought?) – I guarantee you will love it!

 

Chocolate Cupcake Ingredients:
¾ cups grapeseed oil
2 cups sugar
2 cups cold water
3 tablespoons white vinegar
¾ cups + 2 tablespoons of coca
1 teaspoon salt
1 teaspoon vanilla
3 ½ cups self raising flour

 

Peanut Butter Cream Frosting Ingredients:
1 can full fat coconut cream, chilled overnight.
1/3 cup freshly ground smooth peanut butter(I buy this from the health food store).
2 ½ -3 tablespoons agave syrup (depending how sweet you like it)
½ teaspoon sea salt

 

Preparation:

Cupcakes:

1. Preheat oven to 180 degrees C. Lightly grease one 23cmx13cm cake tin or line with cupcake cases.
2. Sift together the flour, sugar, cocoa and salt into a bowl. Add the sugar
3. Mix in the oil, vanilla, vinegar and water. Beat together on slow speed until smooth.
4. Pour into prepared pan and bake in preheated oven for 10-15 minutes until cooked. Remove from oven and allow to cool.

 

Peanut Butter Cream Frosting:

1. Open the can of chilled coconut cream and scoop off the solid cream layer on top. Set in a large bowl. Be sure to avoid the liquid left over in the can as it will make the frosting too runny (You can use the left over milk in smoothies).
2. Add the peanut butter, salt and agave and on low speed until fluffy. The mixture won’t take long to whip and will resemble a thick buttery cream cheese-like texture.
3. Place in the fridge until cupcakes are cool.
4. When the cupcakes are cool, spread the frosting over each cake and garnish with Lindt Dark (Vegan) Chocolate.

About thepassionforcompassion

I'm an animal loving soul with a passion for creating more compassion in the world, both towards ourselves and all sentient beings :)
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3 Responses to Kathy’s Vegan Chocolate Cupcakes with Peanut Butter Cream Frosting

  1. haridasgowra says:

    Nice presentation@ i try this

  2. What a lovely indulgence! Celeste 🙂

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