Vegan chocolate peanut butter cupcakes

Ingredients for 12 servings:

• 165 g spelt flour
• 100 g butter substitute or margarine, vegan, e.g. Alsan
• 120 g raw cane sugar
• 1 ½ tsp baking powder
• 100 ml soy milk (soy drink)
• 100 ml mineral water, classic or medium
• 50 g cocoa powder
• 1 packet of vanilla sugar
• 100 g butter substitute or margarine, vegan, e.g. Alsan
• 120 g peanut butter, flat
• 150 g powdered sugar
• some vanilla pulp, as needed
• some peanuts
• Chocolate decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegan calorie bombs, delicious and party-friendly

Beat the vegan butter substitute and sugar until fluffy. Combine the flour, baking powder, and vanilla sugar, then mix everything together, along with the cocoa powder and any liquids, which are added gradually. Then mix everything into a batter. Don’t overmix so the batter stays nice and fluffy. Fill the batter into the muffin cups and place them in the oven preheated to 180 degrees Celsius. Bake for about 25 minutes; use the toothpick test to determine when the muffins are done. Beat the peanut butter, butter substitute, and powdered sugar together until fluffy. If you like, add vanilla extract at this point. Transfer the mixture to a piping bag and decorate the cooled muffins with it. Refrigerate the finished cupcakes to allow the topping to set. If desired, decorate the cupcakes with unsalted peanuts or chocolate decorations.