Photo: Deva Williamson
Dark Chocolate Cupcakes with Peanut Butter Frosting (Vegan)
14 ingredients
10 min + 20 min
12
openrecipes
This is a chocolate cake recipe I’ve made to so many times that I know it by heart. It’s so easy and delicious. The cake is light and moist with a great crust. I used peanut butter frosting but any frosting would work great. Perfect for kids with dairy allergies.
Estimated Nutrition (whole recipe, rough)
1202
Calories
31g
Protein
55g
Fat
143g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Dairy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ cup FOR THE CUPCAKES:
- 6 Tablespoons All-purpose Flour
- 1 teaspoon Unsweetened Cocoa
- ⅛ teaspoons Baking Soda
- 1 cup Salt
- 1 cup Sugar
- ¼ cups Brewed Coffee, Cooled
- 1 Tablespoon Vegetable Oil
- 2 teaspoons White Vinegar
- ½ cups Vanilla
- 1 cup FOR THE FROSTING:
- 3 Tablespoons Tofutti Cream Cheese
- 1 teaspoon Creamy Peanut Butter
- 2 cups Dairy Free Milk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes