Birthdays, Cupcakes, Vegan

Vegan Chocolate Peanut Butter Cupcakes

June 11, 2013

Vegan Chocolate Peanut Butter Cupcakes //

Vegan Chocolate Peanut Butter Cupcakes //

Vegan Chocolate Peanut Butter Cupcakes //

I gotta tell you , 25 doesn’t feel a whole lot different than 24. Sure, It’s only been a week, but still.

I’m excited that so many of you have entered my birthday giveaway! I’ll be announcing the winners on Friday.


ย my brother nick, adam & i

Last week for my birthday we had dinner and dessert with the family at my moms, although I was at school until about 8 so technically I missed my own birthday dinner. It’s ok though, because I was there for the best part; the dessert. I was surprised to see how many people there were, since I thought we were doing a smaller dinner/dessert night – I was happy to see my nonna & joe, along with my brother & val, and adam’s parents were all in attendance to celebrate ๐Ÿ™‚

As usual my mom invites me over for dessert, and then asks me to bring the dessert ๐Ÿ˜‰ We ended up having lots of desserts – I brought these cupcakes and a vegan cake, along with banana peanut butter ice cream, and then my mom also had a chocolate mousse-like cheesecake for us. I had been doing pretty well on my sugar-free diet up until then, but since it was my birthday I let loose on the sweets.


my birthday twin alysha & i cutting our cake

On my actual birthday I had school, again, until about 5:30. We hadn’t made any plans really for going out or what we would do the night of. It turned out to be a super hot and sunny day, so I said I wanted to be somewhere on a patio for dinner. We are so lucky to live minutes from the water, so we made a quick reservation for dinner down by the pier to take in the view while we ate. It was such a warm night, no wind at all – we walked along the pier without jackets.

ย ย bdaysย bday

birthday ice cream

post dinner all-out free birthday menchies visit

Every year I make myself some sort of birthday cupcake. Last year I made these Reese’s peanut butter cupcakes, dipped in chocolate. They were pretty ridiculous. I am a huge fan of anything peanut butter and chocolate, and I really wasn’t planning on making pb&chocolate cupcakes again this year, that is, until I saw this recipe from one of my fav vegan websitesย (i’ve made a vegan carrot cake, and a marinated kale salad from her site too)ย I had actually seen these a while ago and bookmarked them, but wasn’t thinking of them for my birthday. However, they looked so good I knew I had to make them.

Vegan Chocolate Peanut Butter Cupcakes //

I’ve been making a lot of vegan recipes lately, mostly because I like using less butter in baking, and because of my dairy and egg allergy it seems to work. I’ve also been using flour alternatives because of my wheat allergy, like rice and coconut flour. These cupcakes areย amazing.ย The frosting is like silk – I highly recommend using smooth natural peanut butter, it has a much deeper roasted flavour. I used Trader Joe’s creamy peanut butter. I topped them with dark chocolate chips, and raw cocoa nibs.

Vegan Chocolate Peanut Butter Cupcakes //

Vegan Chocolate Peanut Butter Cupcakes //
Vegan Chocolate Peanut Butter Cupcakes //

Vegan Chocolate Peanut Butter Cupcakes
makes 12 cupcakes
recipe adapted from Healthy Happy Life

Chocolate Cupcakes

  • 3/4 cup sugar
  • 1 cup white rice flour
  • 1/2 cup coconut flour
  • 1/2 cup vegan butter, melted (or coconut oil)
  • 1/2 cup coconut or almond milk
  • 1/3 cup water + 1 tsp ground golden flax seeds
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/4 tsp cinnamon
  • 1 Tbsp baking powder
  • 1/4 tsp apple cider vinegar
  • 1/2 cup blendable fruit (berries, banana, apple sauce)

to top: 70% dark chocolate chips, raw cacao nibs

Peanut Butter Frosting

  • 1/3 cup creamy peanut butter
  • 1/3 cup vegan butter, chilled
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2-3 Tbsp non-dairy milk (coconut, almond)


1. Preheat oven 350 degrees.

2. In a large mixing bowl, add flours, sugar, cocoa powder, cinnamon, and baking powder. Stir to mix.

3. In separate bowl blend together fruit (berries, banana or apple sauce), vanilla, melted butter, flax seeds + water, apple cider vinegar and non-dairy milk. Blend with mixer until well incorporated.

4. Line cupcake tins with wrappers – add 1/4 cup to each.

5. Bake cupcakes at 350 for 16-20 minutes or until tops begin to toast up.

6. Cool cupcakes.

To make frosting, blend all ingredients together with mixer on medium speed until fluffy and smooth. Pipe onto cooled cupcakes. Sprinkle cupcakes with raw cacao nibs, and top with a chocolate chip.

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  • Reply Britt @ My. Daily. Randomness. June 12, 2013 at 7:06 AM

    Oh my goodness, I have a thing for Chocolate & Peanut Butter Cupcakes! I’ll have to try these for sure! Aren’t birthday dinners the best? I usually go just for the desserts! ๐Ÿ˜‰

  • Reply Britta June 13, 2013 at 5:22 PM

    Um, wow. These look so good! and by so good I mean RIDICULOUSLY DELICIOUS! Too bad you had so much school during your bday but looks like the desserts/scenery/company made up for it! ๐Ÿ™‚

  • Reply Nancy @ gottagetbaked June 14, 2013 at 2:57 PM

    Happy birthday, Alicia! I love that dinner was planned on a night where you couldn’t show up until dessert time, bringing dessert to your own bday bash of course! Poor you – wheat, dairy and egg allergies?! These are the things that make my world go round! Thank goodness there are incredible vegan and gluten-free recipes like this one. My mind is blown – I can’t believe how rich ‘n decadent these look. Your piping skills and photos are gorgeous – if only I could reach in and grab a cupcake (or 12). As for age, you’re still so young compared to an old lady like me! Don’t sweat the numbers – when I turned 30, I didn’t feel any different (except for the aching joints and slowing metabolism ๐Ÿ˜‰

  • Reply Alissa June 12, 2014 at 1:33 PM

    I just made these last night for a work birthday today and everyone loved them. My only issue with them (which it seemed that I was the only one who noticed) was getting the frosting to the right consistency. I feel like it just sort of plopped onto the cupcakes instead of becoming fluffy like yours. Any tips on this? Thanks! They were a hit ๐Ÿ™‚

    • Reply Alicia June 16, 2014 at 12:14 PM

      Whip it a long time! I suggest letting it run 5 minutes on high, and if it’s too ‘sloppy’ add more icing sugar to get it fluffy again!

  • Reply Cupcakes D September 12, 2014 at 4:15 PM

    How long will this frosting stay good?

    • Reply Alicia September 17, 2014 at 1:36 PM

      I would say a few days =)

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