Megans Peanut Butter Cupcakes. I have been waiting forever, since the day I first made the Peanut Butter Birthday Cake, to make these vegan Peanut Butter Cupcakes. And each one is individually packaged for ease of eating and portion control. These delicious, rich, chocolatey, peanut butter cupcakes are dairy free and vegan.

The most delicious vegan chocolate cupcakes with creamy peanut butter frosting! A foolproof batter and easy homemade piping bag technique. Remember how, a couple weekends ago, I mentioned a recent battle with vegan cupcake recipe testing? You can have Megans Peanut Butter Cupcakes using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Megans Peanut Butter Cupcakes

You need 150 grams of butter.
You need 115 grams of soft brown sugar.
You need 2 of eggs.
You need 150 grams of cruncy peanut butter.
You need 125 grams of self raising flour.
It's 30 grams of plain flour.
You need 60 ml of milk.

Use oil, brown sugar, sour cream, and extra milk to guarantee each cupcake is soft and moist. Moist and spongey vegan banana cupcakes topped with peanut butter frosting. Line a cupcake tin with cases. In a jug, stir together the almond milk and vinegar, it will start to curdle slightly.

Megans Peanut Butter Cupcakes step by step

Preheat the oven to 180C/Gas mark 4.
Line cupcak tins with 18 cupcake cases.
In a medium bowl, mix together the butter and sugar until smooth.
Add the eggs, one at a time, beat in after each addition.
Add 125g of the peanut butter & mix in.
Mix in sifted flour and milk.
Place mix into cupcake cases, about half full.
Bake for 10-12minutes.
Once cool, place a dollop of peanut butter on top.

Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. If you use cocoa butter, they will get a little firmer and will be easier to unmold (I use a cupcake. Moist chocolate cupcakes with peanut butter frosting, chocolate ganache, and peanut butter cups. These cupcakes are the ultimate chocolate and peanut butter dessert!