Chocolate PB&J Cupcakes (healthy vegan cupcake recipe)

Looking for vegan cupcakes? You’re in the right place. These Chocolate PB&J Cupcakes are just fabulous. This healthy vegan cupcake recipe is perfect for vegans and non-vegans alike. Everyone loves PB&J.. especially when combined with chocolate. Yum!

Chocolate PB&J Cupcakes (vegan)

My roommate is graduating and moving out! So sad :( Although I’ve only known her for a semester, I know I’m going to miss her so much. She was a great roommate and an awesome friend – we all hung out together all the time and had a blast.

I noticed that she is all about PB&J sandwiches. She eats them basically everyday. So I thought, why not make her cupcakes? I’m looking for opportunities to bake for others so I can get rid of all of the AP flour and granulated processed sugar I have. I don’t want to use it for myself since I’ve shifted toward more wholesome and cleaner foods. So this was a perfect opportunity. I’ll make her PB&J cupcakes!

This cupcake recipe are actually, accidentally, vegan! My first time making vegan cupcakes and they turned out much different than I expected. The texture was different from a regular cupcake but none of the flavor was sacrificed. The cupcake is a perfect combination of PB&J flavors along with deep chocolate. The cupcake part is much more moist and soft than I expected but that makes this dessert taste even more sinful – delicious delight. Good thing I didn’t make a lot cause otherwise I would definitely have had more than one. I love this healthy vegan cupcake recipe!

CONGRATULATIONS to my gorgeous roommate, Joline! She will knock em dead in DC! I know it.

Chocolate PB&J Cupcakes (yield 6)

Adapted from Food.com

Cupcakes:

  • 1/2  cup all purpose flour
  • 1/2 cup sugar
  • 1 scant teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1/4 cup vegetable oil
  • 1/2 cup brewed decaf coffee
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon apple cider vinegar

Icing:

  • 1/4 cup PB2 or peanut flour
  • 1/2 cup unsweetened almond milk
  • 1/3-1/2 cup confectioners sugar

Filling:

  • any flavor of reduced-sugar jelly (I used Strawberry) at room temperature

Directions:

Preheat oven to 350 degrees F.

Mix the dry cupcake ingredients together. Then add the wet ingredients. Mix well.

Spray cupcake liners with oil and fill up 6 cupcake liners in a tin 3/4 of the way up.

Bake for 20-25 minutes. Let cool. Carve out the middle with a knife and get it out a spoon. Be careful not to go all the way down, go only about halfway down. Fill the cupcakes with jelly.

In a separate bowl, add PB2 and almond milk together and mix well with a spoon. Begin adding confectioners sugar, by 1/8 cups until it reaches a creamier consistency. Taste to make sure you like the flavor. Add more PB2 to make it more peanutty. Use a spoon to spread some of the icing on the cupcakes.

Stick in the fridge for at least an hour to let the icing set in a bit before eating.

PS. The photo of the cupcake bitten into is taken only after the cupcake being in the fridge for 15 minutes.

 

Kammie wants to know:

  • What’s your favorite flavor of jelly for a PB&J?

  • What’s your least favorite flavor of jelly for a PB&J?

Let me know in the comments below!

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