Vegan Chocolate Cupcakes and Peanut Butter Frosting

One of my co-workers is just a couple of weeks away from having her baby and she has been craving chocolate lately. She's vegan so it's not exactly easy to come by. I remember being 9 months pregnant and just hating working and dealing with teenagers so I decided she needed some! I found this recipe on Handle the Heat and loved it! I did double it here because I was bummed her recipe only made 12 cupcakes.

Chocolate Vegan Cupcakes

Cupcakes:

3 cups all-purpose flour
2 cup white sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 teaspoon vanilla extract
2 teaspoon distilled white vinegar
2 cup water

Preheat oven to 350 degrees F. 

Sift together flour, sugar, cocoa, baking soda, and salt. 

Add the oil, vanilla, vinegar, and water. Mix together until smooth.

Pour batter evenly into prepared pan and bake for 25-30 minutes, or until a toothpick entered into the center comes out clean. 

Makes 2 dozen cupcakes.

I wanted more than just her raspberry glaze as the frosting but needed something vegan. I tried chocolate avocado frosting and yuck. Don't let anyone try and tell you it tastes good, because it doesn't.  It tastes like avocado, with chocolate. Ew.

I was looking in my cabinets and thought I could make a royal icing out of powdered sugar and water but wanted more flavor, so I mixed in some peanut butter with it!

Frosting:

1/4 cup peanut butter
1/4 cup water
4 cups powdered sugar
(play with these until you get the consistency you want!)

Mix ingredients together until you get the consistency you like-- add more water or sugar as needed. 

Makes enough frosting for the cupcakes and some for the toddler to lick off the spoon!

Wait until cupcakes have cooled and then frost!

They were delicious and if all vegan food tastes like this I may say goodbye to steak!

Okay, I won't but I will make them again!