Issue 12  •  Spring 2013

Vegan Chocolate PB&J Cupcakes

Written by Kammie Gornia

My old roommate was all about peanut butter and jelly sandwiches. She ate them literally every day. She was the one who made me my first pb&j a year ago (I know, I know, only a year ago!) I could see what she saw in them . . . they do have their charm. 

 

This is why I decided to come up with pb&j cupcakes. Below is a recipe created with her in mind, although I can't say I didn't enjoy eating them as much as she did.

The cupcakes are actually, accidentally, vegan! This was my first time making vegan cupcakes and they turned out much different than I expected. The texture wasn't quite the same as a regular cupcake's, but none of the flavor was sacrificed. The cupcake is a perfect combination of peanut butter and jelly flavors along with deep chocolate. The cupcake part is much moister and softer than I expected, but that makes this dessert taste even more sinful—a delicious delight. Good thing I didn’t make a lot because otherwise I would definitely have had more than one . . . OK, two.

Chocolate PB&J Cupcakes (yield 6)

Adapted from Food.com

Cupcakes

•   1/2 cup white whole wheat flour

•   1/2 cup sugar

•   1 scant teaspoon baking soda
•   1/2 teaspoon salt
•   1/4 cup cocoa powder
•   1/4 cup vegetable oil
•   1/2 cup brewed decaf coffee
•   1/2 teaspoon vanilla extract
•   1/2 tablespoon apple cider vinegar

Icing

•   1/4 cup PB2 or peanut flour
•   1/2 cup unsweetened almond milk
•   1/3-1/2 cup confectioners sugar

Filling
•   any flavor of reduced-sugar jelly (I used strawberry) at room temperature

Directions

1. Preheat oven to 350 degrees. 

2. Mix the dry cupcake ingredients together. Then add the wet ingredients. Mix well.

3. Spray cupcake liners with oil and fill up 6 cupcake liners in a tin 3/4 of the way up.

4. Bake for 20-25 minutes. Let cool. Carve out the middle with a knife and get it out with a spoon. Be careful not to go all the way down; go only about halfway down. Fill the cupcakes with jelly.

5. In a separate bowl, add PB2 and almond milk together and mix well with a spoon. Begin adding confectioners sugar, by 1/8 cups until it reaches a creamier consistency. Taste to make sure you like the flavor. Add more PB2 to make it more peanutty. Use a spoon to spread some of the icing on the cupcakes.

6. Stick in the fridge for at least an hour to let the icing set in a bit before eating.

7. Enjoy!

This is a repost from the site Sensual Appeal

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