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Vegan Peanut Butter Chocolate Cupcakes

Easy vegan cupcakes with a delicious peanut butter icing.
Course Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 cupcakes
Calories 375kcal


  • Cupcake tin
  • Icing bag and nozzle
  • Sieve



  • 150 ml plant milk I used unsweetened oat milk. 150ml equals ⅔ cup
  • 2 tsp white wine vinegar or other vinegar
  • 75 g dairy-free butter 75g equals ¼ cup and 1 tbsp
  • 45 g caster sugar 45g equals just under ¼ cup
  • 1 tsp vanilla extract
  • 3 tbsp cocoa powder
  • 85 g plain white flour 85g equals ½ cup plus 1 tbsp
  • 2 tsp baking powder
  • 1 tbsp peanut butter for in your main butter
  • 6 tsp peanut butter 1 tsp to go in each separate cupcake


  • 120 g dairy-free butter 120g equals ½ cup
  • 200 g icing sugar 200 g equals 2 cups
  • 8 tbsp peanut butter smooth



  • Combine plant milk and vinegar to create vegan sour milk. Stir and set aside.
  • Mix melted dairy-free butter and sugar until smooth using a fork/spoon.
  • Add the butter mixture and vanilla to your sour milk. Mix well.
  • Sift all your remaining dry ingredients (cocoa, flour, baking soda).
  • Mix, then slowly pour your wet ingredients over your dry ingredients whilst stirring the mixture.
  • Mix until no more flour specks can be seen but do not overmix. 
  • Add your peanut butter on top of the mixture and stir very briefly.
  • Pour your cupcake batter into your lined cupcake tin filling them almost all the way to the top (about ⅘ full).
  • Add a tsp of peanut butter to each cupcake. Create a swirl using a skewer, chopstick or a thin knife.
  • Bake at 180°C / 356°F (fan oven) for 20 minutes,
  • In the meantime, prepare your icing (instructions below).
  • Once baked, leave your cupcakes to cool on a cooling rack.
  • Once cool, fill a piping bag with your icing and start icing. Drizzle with sauce if desired.


  • Mix dairy-free butter, sugar and peanut butter using a fork (or an electric mixer if preferred - but not necessary).
  • Place in the fridge to set for about 10-15 minutes.


  • Important: Whilst I do provide cups measurements above, I do recommend using weights measurements. Both European and American measurements are found in the recipe card above (click on US Customary to switch from European to US measurements).
  • This recipe has been tested using weights measurements and due to the fact that cups are considerably less accurate and vary in size, I cannot guarantee the recipe will turn out as intended if using cups measurements.
  • Use the step-by-step photos above as your visual guide.
  • Make sure to pour your wet ingredients slowly over your dry ingredients to prevent clumps.
  • For soft and airy cupcakes, do not overmix your batter.
  • Never attempt to ice cupcakes when they're still warm.
  • If your icing is too dry, add more butter (1 tsp at a time).
  • If your icing is too wet, add more icing sugar (1 tsp at a time).


Calories: 375kcal | Carbohydrates: 47g | Protein: 3g | Fat: 21g | Saturated Fat: 5g | Sodium: 235mg | Potassium: 246mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1050IU | Calcium: 107mg | Iron: 1mg