Christmas is almost here! These eggless chocolate cupcakes with a dreamy peanut butter frosting will be a hit at your Christmas party! The moist and fudgy chocolate cupcakes pair incredibly well with the fluffy nutty peanut butter buttercream.
On another note, Christmas can also be a time of mental turmoil. So many of us are away from our families and loved ones, so many of us have lost our loved ones. I hope you know that you are strong, you are loved and you matter, you have been through so much and you have made it here. Things will definitely look up for you. I am rooting for you. If you’re reading this, I hope you are feeling well. If not, I really hope you feel better soon.
Can I not use peanut butter?
Sure! Some of us don’t enjoy peanut butter, you can swap it out with hazelnut butter, it would be amazing!
A few notes about the recipe:
- I used a standard cupcake pan, this one. It makes larger cupcakes as compared to the ones that are made in pans that are available in India. So if you use a regular, locally available cupcake pan this will make more than 12 cupcakes.
- The very dark colour comes from the dutch process cocoa powder, you can also use regular cocoa powder, the flavour will not be affected.
- Only use a neutral flavour oil otherwise the flavour of the oil can impact the taste of your final baked good.
ITEMS I USED IN THIS RECIPE:
Eggless Chocolate Cupcakes with Peanut Butter frosting
Cupcake:
- 150 gram all-purpose flour
- 135 gram granulated sugar
- 30 gram unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 160 millilitre milk
- 1 tablespoon vinegar
- 60 millilitre sunflower oil (or any neutral flavoured oil)
- 1 teaspoon Vanilla Extract
- 1 teaspoon instant coffee
Peanut butter frosting:
- 150 g salted butter (softened to room temperature)
- 280 g icing sugar (sifted)
- 60 g smooth peanut butter (unsalted & unsweetened)
Cupcakes
- Preheat your oven to 170C. Line a cupcake tray and set it aside.
In a bowl, add the milk and instant coffee, mix until the coffee dissolves (it helps if you use warm milk). Now add the oil, vanilla and vinegar, whisk really well. Set it aside.
In a separate bowl, sift the flour, cocoa powder, baking soda and salt. Add the sugar, whisk to combine.
Now make a well in the dry ingredients and pour the wet ingredients that we mixed earlier into it.
Mix gently, it is preferred if you just fold the ingredients with a spatula just until it is combined. You can also use a whisk to avoid lumps however, do not overmix your batter. Some small lumps are fine.
Using an ice-cream scoop portion this batter into your prepared cupcake tray and bake for 12-15 minutes. The baking time varies depending on the heat of your oven. You will know it is done when a toothpick inserted in the center of the cupcake comes out clean.
Let the cupcakes cook completely before frosting.
Frosting
Add all ingredients for the frosting in a bowl and using an electric hand mixer, whip everything for 5-7 minutes or until the frosting is light and fluffy. Add more sifted icing sugar if you find that your frosting is stiff.
Optional: You can add 50 gram of melted (not hot) chocolate to the frosting to make it chocolate & peanut butter frosting. I also decorated mine with snickers candy.
Nutritional values are auto generated
Bakesalotlady™ 