My cousins don’t always ask for vegan cupcakes, but when they do, it’s these vegan cupcakes. In fact, I turned this recipe into a kit for my cousin Mike’s birthday he was such a fan. I personally love these topped with a salty peanut butter buttercream, but a dark chocolate ganache is nice, too. Why not both? 

vegan chocoalte peanut butter cupcakes bake and destroy
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Vegan Peanut Butter Chocolate Cupcakes

Course: Dessert
Cuisine: American
Keyword: chocolate and peanut butter, cupcakes, vegan, vegan cupcakes
Servings: 12 people


  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder sifted
  • 1 & 1/2 tsp baking powder
  • pinch salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup vegan butter
  • 1/2 cup crunchy peanut butter
  • 1/4 cup applesauce
  • 1/2 tsp vanilla
  • 2/3 cup soy milk
  • 1/2 cup vegan chocolate chips


  • Preheat oven to 350 degrees F.
  • In a small bowl, mix together flour cocoa powder, baking powder and salt.
  • In a medium bowl, beat together granulated and brown sugars and margarine until well combined.
  • Add peanut butter, beating until smooth.
  • Beat in apple sauce and vanilla until mixture is smooth.
  • Alternately beat in flour mixture and soy milk, making three additions of flour mixture and two of milk, beating until until smooth.
  • Stir in chocolate chips.
  • Scoop batter into prepared pan.
  • Bake for 20-25 minutes or until tops spring back when lightly touched.
  • Let cool completely on a rack.