Vegan Chocolate Peanut Butter Cupcakes

Oh my lord…these are delicious! Jimi made them last night. I think the kids had one each, and we just finished off the rest.

Cupcake Ingredients:
1/2 cup peanut butter (we used Krema brand)
1 1/4 cup coconut milk
1 ripe banana, mashed
1 tsp vanilla
2 1/4 cups Namaste biscuit mix (gluten-free)
1 1/2 cups sugar in the raw
3 1/2 tsp baking powder
3 tbsp unsweetened cocoa powder

Directions: Preheat oven to 350 degrees. We had a large muffin tin and a mini-muffin tin. This made enough for both. Mix all the wet stuff together in a food processor. Pour into a big bowl and add the dry ingredients and mix by hand. Jimi calls the cupcake liners – panty liners. So as he would say, fill the panty liners 3/4 of the way full. For the mini-cupcakes, fill about half way. Bake for 20-25 minutes. Let them cool.

Frosting Ingredients:
1/2 cup peanut butter
1/3 cup unsweetened cocoa powder
1/2 cup coconut milk
2 1/2 cups confectioner’s sugar
1 tsp vanilla

Directions: Mix all ingredients in a food processor. This will make a LOT of frosting. Spoon on the cooled cupcakes. We put ours in the fridge and the frosting firmed up a bit, but these are definitely gooey and delicious – especially when still warm. Oh you thought we really meant “let cool”?? Not a chance :)


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