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Peanut Butter Chocolate Swirl Cupcakes

Cuisine: Vegan
Servings: 24
Author: Lisa Le

Ingredients

For the Peanut Butter Batter

  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1/4 cup natural peanut butter nothing but ground peanuts
  • 2 Ener-G egg replacers 1 tbsp + 1/4 water
  • 1 tsp baking powder
  • 1 1/2 cup all purpose unbleached flour
  • 1/2 tsp salt
  • 1 cup milk alternative

For the chocolate batter

  • 1/2 cup + 3 tbsp vegetable oil
  • 3/4 cup sugar
  • 2 Ener-G Egg replacers 1 tbsp + 1/4 cup
  • 1/2 tsp vinegar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/2 all purpose unbleached flour
  • 1/4 cup dutch-processed cocoa powder
  • 1 cup milk alternative

For the Peanut Butter Buttercream

  • 1 cup vegetable shortening
  • 1/4 cup peanut butter
  • 1/4 cup milk alternative
  • 2 1/2 cups sifted icing sugar

Instructions

For the Peanut Butter Batter

  • Whisk together oil, sugar, egg replacer, and natural peanut butter.
  • Sift in baking powder, flour, and salt.
  • Incorporate milk alternative 1/3 cup at a time and whisk until incorporated.

For the Chocolate Batter

  • Whisk together oil, sugar, egg replacer, and vinegar.
  • Sift in salt, baking powder, flour, and cocoa powder.
  • Incorporate milk alternative 1/3 cup at a time and whisk until incorporated.

To make the cupcakes

  • Preheat oven to 350ºF.
  • Add liners to two cupcake pans (24 cupcakes total). Place both pans on an angle, using a ramekin or something of similar height underneath one side of the pan to sit on an angle.
  • Fill half the cupcake cavities with the peanut butter batter and it should sink to the bottom edge of the cupcake liner.
  • Add the chocolate batter quickly and then remove the ramekin from underneath the cupcake pan.
  • Use a chopstick or a toothpick to swirl around the peanut butter and chocolate batters until you like the way it looks.
  • Bake for 15-20 minutes until a toothpick comes out clean when you poke it into a cupcake.
  • Remove from oven and let cool on a wire rack. Remove from the pan as soon as you can and let cool completely.

To make the frosting

  • Use an electric mixer and beat the shortening and peanut butter until light and creamy. Add the icing sugar and milk alternative and beat until light, fluffy and incorporated.
  • Transfer to a piping bag and pipe a rosette on your cupcakes! You can be a bit more generous with your icing than I was with the pictured cupcakes because I had a fair bit left over, but I wanted to feature the peanut butter and chocolate swirl in the cupcakes so I was a little skimpy on the frosting.