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Vegan Chocolate Peanut Butter Cupcakes

These homemade vegan chocolate peanut butter cupcakes are dangerously good.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Cook Time 20 minutes
Total Time 20 minutes
Yield 9 - 10 cupcakes


  • 3/4 cup water
  • 1/4 cup yogurt or coconut cream
  • 1/4 cup oil, or 1/3 cup melted peanut butter
  • 2 tsp pure vanilla extract
  • 1 1/2 tsp white or cider vinegar
  • 1 cup spelt, white, or oat flour (keto option listed above)
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp dutch cocoa, or sub additional regular cocoa
  • 3/4 cup sugar, unrefined if desired
  • 1/2 tsp + 1/8 tsp salt
  • 1/2 tsp baking soda

Peanut Butter Filling

  • 1/4 cup peanut butter or allergy-friendly sub
  • 1 cup powdered sugar, unrefined if desired
  • 2 tbsp milk of choice


  • *I've listed a few frosting options above, or feel free to use your favorite frosting recipe.
    Preheat oven to 350 F. Whisk first 5 ingredients in a large bowl. Let sit at least 10 minutes while you sift all remaining cupcake ingredients. Pour dry into wet and stir just until evenly mixed. Pour into a lined cupcake pan, only filling about 2/3 of the way up. Bake 20 minutes. Whisk filling ingredients with hand beaters or very vigorously by hand until fluffy. Either pipe frosting directly into each cupcake, or simply scoop out a piece from the center of a cupcake, add filling, then smush the cupcake piece back on top. Cover with frosting or melted chocolate to hide the seam. If you can wait, the cupcakes taste even better (richer and sweeter) the next day, and liners peel off easily after a day. 
    View Nutrition Facts


Still craving peanut butter? Make these Peanut Butter No Bake Cookies.

Nutrition Information

Calories: 220kcal