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Vegan Peanut Butter Cup Cupcakes

Vegan Peanut Butter Cup Cupcakes
Chef:Amy Lyons


Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and vegan desserts as well as a few savory dishes. She is also the author of Rawlicious Desserts published in 2013. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.

These Vegan Peanut Butter Cup Cupcakes are an absolutely decadent dairy-free dessert that combines the classic cupcake ingredients with organic peanut butter, olive oil and more, adding a topping of chocolate rich ganache. Enjoy!


For the Cake

  • 1 1/2 cups gluten free all purpose flour
  • 1 cup coconut sugar
  • 1/2 cup cacao powder or unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3/4 cup applesauce or pumpkin puree
  • 1/4 cup olive oil
  • 1 Tbsp pure vanilla extract
  • 1/2 cup + 2 Tbsp filtered water
  • 2 Tbsp apple cider vinegar
  • 1 cup organic smooth peanut butter

For the Ganache

  • 1 1/2 cups chopped vegan dark chocolate
  • 3 Tbsp organic full fat coconut milk
  1. Preheat the oven to 375 degrees and position rack in center of oven.
  2. In a large bowl, whisk the flour, cacao powder, baking soda, salt, and sugar.
  3. In a small bowl, whisk the applesauce, oil, vanilla extract, and water together, and then whisk into the flour mixture until well blended.
  4. Pour the cake batter into standard sized muffin tins.
  5. Spoon 1 Tbsp of peanut butter into the center of each one.
  6. Place in the oven and bake for approx. 15-20 minutes (a toothpick should come out clean when inserted into the center) – let cool completely.
  7. Meanwhile, melt the chopped chocolate in the top of a double boiler until smooth with the coconut milk, and whisk until smooth.
  8. Spread the ganache over the tops of the cupcakes.
  9. Enjoy!


Makes about 16 cupcakes.

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Vegan Peanut Butter Cup Cupcakes


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