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Double Chocolate Peanut Butter Cupcakes ~ Vegan MOFO 2013

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The amount of baking that I’ve been doing has dwindled in recent months (alhtough these pretzel rolls from Somer at Vedged Out and everything that Alexander has been doing Β for his Vegan MOFO yeast theme have been getting me going again!)

But today’s creation was inspired by Annie , who’s doing an Ode to Peanut Butter and Jelly this month. Who can resist that? But I decided to take my peanut butter craving in a different direction and pair it with some good old chocolate. OK, make that double chocolate! Thus, the Double Chocolate Peanut Butter Cupcakes were born … and even I couldn’t even pretend these are healthy enough to call them muffins πŸ™‚ But they are amazingly delicious and are oil-free, so there is that. And with this great peanut butter topping, there’s no need for frosting, so you’re getting some protein instead of sugar!

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Double Chocolate Peanut Butter Cupcakes

  • 2 bananas, mashed
  • 1/3 cup agave
  • 1 1/2 cups nondairy milk
  • egg replacer for 1 egg
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/3 cup cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter, warmed

in a medium bowl. whisk together the bananas, agave, nondairy milk, egg replacer and vanilla. In a large bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. Mix the wet into dry ingredients, then stir in the chocolate chips. This will give a light and fluffy batter.

Spoon the batter into a muffin tin, and then top with the warmed peanut butter (I just put it in the microwave for about 30 seconds).

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Drizzling action happening….

Bake at 350 degrees for 17-20 minutes, or when a toothpick comes out clean.

This makes a large batch – I got 12 regular sized cupcakes plus 3 monster-sized ones (the kind that come 6 to a pan).

When I got to the last 3, I decided to go for a change and use banana instead of peanut butter…..

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OK, so they’re not very photogenic, but the combination of the mushy cooked banana with the melted chocolate chips was fantastic! Definitely a winner…

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9 thoughts on “Double Chocolate Peanut Butter Cupcakes ~ Vegan MOFO 2013”

  1. Yummm Kelli. What happened to the peanut butter after cooking? Did it melt into the muffins or form a sort of “icing” layer on top?

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