Chocolate Cupcakes with Peanut Butter Frosting

Name: Chocolate Cupcakes with Peanut Butter Frosting
Yield: Makes 12 cupcakes
Ingredients: ⅓ cup (75 ml) refined coconut oil, melted; ¾ cup (150 g) granulated sugar; 1 teaspoon apple cider vinegar; 1 cup (240 ml) unsweetened nondairy milk; 2½ cups (250 g) confectioners’ sugar (sifted if clumpy); ¼ cup (60 ml) warm almond milk, plus an extra splash, if needed; 2 tablespoons refined coconut oil, melted; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup (135 g) smooth natural peanut butter, at room temperature; 1 teaspoon pure vanilla extract; 1½ teaspoons pure vanilla extract; 1 cup (125 g) all-purpose flour; ⅓ cup (30 g) unsweetened cocoa powder; ¾ teaspoon baking soda

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Chocolate and peanut butter is someone’s favorite combination. I forgot who. Oh, that’s right, everyone!

Ingredients

For the cupcakes

1 cup (240 ml) unsweetened nondairy milk
1 teaspoon apple c

Dessert
Cake
Vegan

Method

Make the cupcakes: Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
Whisk together the milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add the sugar, coconut oil, and vanilla to the milk mixture and