Self Frosting Peanut Butter Cupcakes

by nomeatbarefeet

Photo Jun 23, 10 28 41 AM

I was looking for a dessert to surprise Jon with when he got home from work.  We had some applesauce in the fridge, so these were perfect for using that up, also Jon loves peanut butter so I knew this would be well received.  I got this off Pinterest, and I think the blog that it came from, might have gotten them from a cookbook, so sorry to the original author, I don’t know who you are.  I have adapted the recipe from the original, it appears below as I made it.  These are now one of our favorites, as the cake isn’t overly sweet, and the “self-frosting” is both time saving and super delicious and it stays fudgey days after baking.

Ingredients

For the Cupcake batter:

  • 2/3 C. plain soymilk
  • 1 tsp apple cider vinegar
  • 1/2 C. granulated sugar
  • 1/2 C. dark brown sugar
  • 2 tbsp ground flax
  • 1/4 C. water
  • 1/2 C. creamy peanut butter
  • 1/2 C. unsweetened applesauce
  • 1/2 tsp vanilla extract
  • 1 1/2 C. all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For the Chocolate Peanut Butter Frosting:

  • 1/2 C. creamy peanut butter
  • 1/4 C. cocoa powder
  • 2/3 C. confectioners sugar
  • 1/4 C. plain soymilk

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The How To

  1. Preheat your oven to 350 degrees F (175 degrees C) and line one dozen muffin tins with cupcake papers.
  2. In your stand mixer, combine the soymilk and vinegar, and let sit for a few minutes before whisking vigorously until frothy. Mix in both sugars. Mix ground flax with the water. Stir the flax mixture, peanut butter, applesauce, and vanilla into your mixer, and beat until thoroughly combined. In a separate bowl, add the flour, baking powder, baking soda, and salt. Slowly stir these dry ingredients into the batter. Mix until there are no more lumps, but be careful not to mix more than necessary.
  3. In a separate bowl combine all of the ingredients for the frosting, and whisk until completely smooth. Set aside.
  4. Divide your batter equally between the prepared muffin tins. Drop a dollop of frosting into each cup of raw batter, and swirl it around with a toothpick, covering the entire top. Bake for 20 to 25 minutes, until a toothpick inserted into a cupcake comes out clean. When testing for doneness, be sure to find a spot that is free from frosting, as it may cause the toothpick to appear wet, even if the cupcakes are ready. Let the cupcakes cool inside the tins for at least 10 to 15 minutes. You can either let them cool the rest of the way on a wire rack or eat warm!

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Makes 12 cupcakes.

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