Chocolate and peanut butter cupcakes

250ml soya milk
200g plain flour
120ml sunflower oil
200g sugar (or less according to preference)
4 tbsp unsweetened cocoa powder
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp bicarb. of soda
1/2 tsp baking powder
a pinch of salt

125g icing sugar
80ml natural peanut butter (100% peanuts)
80g vegan margarine (check ingredients, most margarines contain milk)
2 tbsp soya milk
2 tbsp cornflour

(Edit: The icing can be adjusted depending on where you live and the products that you have available. Some types of peanut butter are runnier (generally those that do not contain any extra oils) and/or the margarine/soya butter may be softer than other kinds. I would always start by mixing the PB, marge, soya butter and icing sugar to make sure I get the consistency I like. You can then add soya milk and/or cornflour if you like smoother or thicker.)

1. combine the water, oil and vinegar in a glass and leave to rest
2. in a separate bowl sift the flour, sugar, cocoa powder, salt, bicarb. of soda and baking powder
3. add the vanilla extract to the water mixture and then the slowly add the wet ingredients to dry ones and whisk well to obtain a smooth batter
4. fill in your cupcake paper cases allowing a little space for the cake to rise. bake in the oven for about 20 mins at 200°C
5. to make the icing cream the margarine, soya butter, peanut butter and soya milk together in a large bowl
6. then sift in the icing sugar and cornflour, incorporating it so that it won’t fly when you start beating
7. beat for about 5 mins on high and then cover the cakes once they have cooled down



  1. Christina

    Oh my goodness, are these ever gorgeous. What fluffy icing! I am having a potluck next week and I would definitely like to make these. Scrumptious! Bravo!

    • aX

      give them a try, they’re amazing 🙂
      i made 12 last weekend and with a couple of mates we devoured them in one evening haha..

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