Vegan Chocolate Peanut Butter Cupcakes

fluffy, moist, healthy

35 min

By foodspring editors
April 15, 2021

Why trust us?

If vegan protein muffins are too dry for you, try our recipe. Fluffy bites of joy topped with a creamy frosting. These chocolate peanut butter cupcakes are the perfect thing for everyone who wants to eat low-sugar or low-fat, but don’t want to cut out flavor with it. The best thing to do is to use our Vegan Protein when you bake. It has a totally unique combination of plant-based proteins that will support you in your personal fitness goals.

Ingredients

10 Persons

For the cupcakes:

3 ripe

bananas
80 ml

unsweetened soy milk
150 g

spelt flour
2 tsp

unsweetened cocoa powder
2 tsp

baking powder

For the frosting:

150 g

unsweetened soy yogurt
30 g

Chocolate Peanut Butter Vegan Protein
optional topping:

chopped peanuts

Preparation

1

Preheat the oven to 180° C.
2

Mash the bananas in a large bowl.
3

Add the soy milk and mix.
4

Add all the other ingredients for the cupcakes, one by one. Use a hand mixer to mix it into a batter.
5

Use two tablespoons to help you scoop the batter into 10 muffin cups.
6

Bake the chocolate peanut butter cupcakes at 180°C for 15 minutes.
7

Meanwhile, make the frosting in a bowl: Mix everything with a hand mixer until it forms a smooth frosting mix. Set aside in the fridge until the cupcakes are cool.
8

Once the chocolate peanut butter cupcakes have cooled down, top with the frosting. If you want, you can also sprinkle with chopped peanuts.
1

Enjoy!