Maybe you know that: You feel like having something sweet, but it has to be chocolatey and nutty. But not too sweet either and a whole piece of cake would be too much and oh, maybe some guests show up …!?
These pretty, little peanut butter chocolate cupcakes are easy to prepare with only one bite in your mouth and really look great when you have guests.
Also worth considering as a family project. The small ones will love decorating the cupcakes! -And the floor around…
Peanut butter chocolate cupcakes
- 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
- 120 g peanut butter (creamy)
- 50 g plant-based butter
- 60 g powdered sugar
- sugar pearls for decoration (optional)
- 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.