Recipe: Chocolate and Peanut Butter Cupcakes (Vegan & Gluten Free!)

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So last Friday was my birthday and last week I learned that my chocolate and peanut butter obsession is way worse than I thought. 

You see, my love for chocolate and peanut butter is SO strong that I misread an entire conversation with Jesse. 

He was at work and texting me and I was asking him what frosting I should make for my birthday cupcakes, whilst at the same time he also asked me about what I wanted for my birthday... and this is how the conversation went; 

K: "I already told you, I don't want anything for my birthday"

J: "I just got you silly stuff"

J: "and chocolate and peanut butter"

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YESSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS! says Kristy. He got me chocolate and peanut butter! 

Um, yeah, no.... you just misread that reply.

You see, I watched Amazon packages arrive for Jesse and thought YES! Peanut butter only to mention something the day before my birthday and have him say "oh what? no... I meant chocolate and peanut butter frosting...." 

BUH BOW!

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As soon as I said it both Mum and Jesse said "NOOOOO! Why didn't I think of that! That would have been the perfect thing to buy you". 

But that amazon package? A unicorn head (not even kidding.... you may have seen the video on our Instagram story). 

Luckily I took matters into my own hands to make sure I had both chocolate and peanut butter on my birthday and made these ridiculously delicious chocolate and peanut butter cupcakes - without paper liners because I am the best wife ever (as Jesse HATES them!). 

So let me share the recipe with you, too! >> 

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Vegan Chocolate and Peanut Butter Cupcakes Recipe

gluten free, vegan, egg free, dairy free, soy free, lightened up

makes 10-12 cupcakes 

For the Vegan Chocolate Cupcakes:

1 1/2 cups (180g) gluten free plain flour, sifted*

2/3 cup (60g) cocoa powder, sifted

1 tbsp baking powder

1 tsp baking soda 

1/2 cup (100g) coconut sugar or brown sugar** see notes

2 cups (480g) unsweetened applesauce

Tiny pinch of salt 

For the Vegan Peanut Butter Buttercream Frosting:

6 tbsp (90g) vegan butter spread*** (we used Nuttelex Lite) or butter

1/4 cup (30g) peanut flour, sifted

1 cup (125g) icing sugar/powdered sugar, sifted

Optional: 2 Reeses Peanut Butter Cups (not vegan) or Vegan Peanut Butter Cups, each chopped into 6 pieces 

• To make the cupcakes: Preheat your oven to 180C/355F
• Lightly grease your cupcake pans or line them with paper liners. 
• In a bowl, sift your flour and cocoa powder and add in all of your other ingredients. 
• Mix until just combined, adding up to 1/4 cup of water if needed to incorporate all of your ingredients (the batter will be thick). 
• Divide your mixture amongst your cupcake pans, smoothing the tops with the back of a spoon or spatula.
• Bake your cupcakes for 15-25 minutes or until cooked through and a skewer inserted into the centre removes clean. Baking time will vary depending on how thick your cupcakes are, so keep an eye on them and take them out once cooked through. 
• Allow to cool completely before frosting.
• To make the frosting: In a mixer, beat your butter spread until soft. 
• Scrape down the sides and add your sifted peanut flour and icing sugar.
• Beat until light and fluffy and all of your ingredients are incorporated. Add a little extra sifted peanut flour if your mix is too wet (though the frosting is softer than some buttercreams but should be able to be piped)
• Spread your cooled cupcakes with your frosting or pipe it on using a piping bag. 
• Top your cupcakes with a piece of peanut butter cup and enjoy!
• Storing: These cupcakes will keep for 2-3 days in an airtight container at room temperature, however, if it's really hot inside your house they're probably best kept in the fridge (it's winter in Australia so we didn't have a problem!)

Notes:

*If you want fluffier cupcakes, use 1 1/2 cups self raising flour and keep all of the other ingredients the same. We do like how dense and delicious these are as per the original recipe though!

**If you like your cakes sweeter, use 3/4 cup sugar here

**Coconut oil will not work in place of butter/margarine here. We use Nuttelex, however, if you're in the US earth balance or a dairy free butter alternative that can be used in baking is what you need to use. If you're not needing these to be vegan/dairy free, you can use butter.

But tell me, have you ever thought you were getting something for your birthday/Christmas only to find out you were totally wrong? 

I know I'm not the only one as I have plenty of friends who were SURE they were getting an engagement ring or the KitchenAid they'd been hinting about only to get something totally different :P 

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