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Peanut Butter Cup Cupcakes

This recipe pairs fudgy chocolate cupcakes with peanut butter frosting, melty peanut butter, chocolate ganache, and peanut butter cups. They're the ultimate peanut butter cup treat.
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Prep Time 30 mins
Cook Time 18 mins
Total Time 48 mins
Course Dessert
Servings 12 cupcakes

Ingredients
  

Cupcakes

  • 1/2 cup (120 mL) soy milk*
  • 1/2 tablespoon (7 mL) apple cider vinegar, white vinegar, or lemon juice
  • 1 cup (125 g) all-purpose flour*
  • 1/4 cup (25 g) unsweetened natural cocoa powder*
  • 3/4 cup (150 g) granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)
  • 1/4 cup (60 ml) vegetable oil
  • 1/4 cup (56 g) vegan sour cream*
  • 1/2 tablespoon (7 mL) vanilla extract
  • 1/4 cup (60 mL) warm water or warm coffee

Frosting

Toppings (optional)

  • Melted peanut butter
  • Chocolate Ganache
  • 6 vegan peanut butter cups, chopped in half (or 12 mini pb cups)

Instructions
 

  • Make the cupcakes: Preheat the oven to 350°F. Prepare two cupcake pans with 24 cupcake liners.
  • In a medium mixing bowl, whisk together the soy milk with the vinegar or lemon juice (this is your vegan buttermilk). Set aside for at least 10 minutes. In a separate, large mixing bowl or the bowl of your stand mixer fitted with a paddle attachment, add the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder. Mix until combined. To your buttermilk, add the vegetable oil, sour cream, and vanilla. Whisk to combine. Add the wet mixture to the dry and mix until just barely combined. Add the warm water or coffee to the mixture, and mix until just combined. Do not overmix. Scrape the sides as necessary.
  • Distribute your cake batter evenly between the cupcake liners -- I use a 3 tablespoon scooper. Bake in the preheated oven for 16-20 minutes, until a toothpick inserted into the center of the largest cupcake comes out clean or with just crumbs. Allow the cupcakes to cool completely.
  • Frost the cupcakes: Place the frosting into a piping bag with a Wilton 1M tip (or tip of choice). Pipe a tall swirl onto each cupcake. If desired, drizzle each with melted peanut butter and chocolate ganache. Top each with half a peanut butter cup. Serve!