It’s sweet, salty, crunchy heaven with these Vegan Chocolate Peanut Butter Cupcakes! Velvety chocolate, egg-free cupcakes boast a surprise peanut butter filled center, crowned with dreamy peanut butter buttercream, and topped with a crunchy pretzel and peanut medley.
Buckle up because we’re diving headfirst into the sweet and salty wonderland of one of my most favorite cupcakes—Vegan Chocolate Peanut Butter Filled Cupcakes with Crunchy Pretzel Topping. Yes, you heard right: chocolate, peanut butter, and pretzels, the holy trinity of flavor, have joined forces in the most epic cupcake collaboration.
Picture a decadent chocolate cupcake, so velvety it melts in your mouth. But wait, there’s a secret waiting to be unraveled—a luscious peanut butter center, a surprise gift that turns each bite into a flavor adventure. And just when you thought it couldn’t get any better, it is decorated with a creamy dairy-free peanut butter buttercream topped with pretzels, crushed peanuts, and chopped chocolate peanut butter cups.
Want another amazing peanut butter and chocolate recipe? Try these No Bake Vegan Peanut Butter Oreo Mini Cheesecakes!
Jump to:
- Why You’ll LOVE these Vegan Chocolate Peanut Butter Cupcakes
- Ingredients and Substitutions
- Special Equipment to Make these Chocolate Peanut Butter Cupcakes
- Gluten-Free Vegan Chocolate Peanut Butter Filled Cupcakes with Pretzel Topping
- How to Make Vegan Chocolate Peanut Butter Cupcakes – Step by Step
- Tips and Variations
- Common Questions about Vegan Chocolate Peanut Butter Filled Cupcakes
- Want to save these cupcakes for later? Here’s how!
- Vegan Chocolate Peanut Butter Filled Cupcakes with Pretzel Topping
Why You’ll LOVE these Vegan Chocolate Peanut Butter Cupcakes
The Sneaky Peanut Butter Surprise: Imagine biting into a rich, moist chocolate cupcake, only to discover an unexpected pool of velvety peanut butter waiting to delight your taste buds.
Cruelty-Free and Vegan: Being vegan doesn’t mean sacrificing indulgence. These cupcakes prove that you can have your (vegan) cake and eat it too. The chocolate cakes, buttercream, and peanut butter filling are all egg-free and dairy-free.
Crunchy Pretzel Crown: What’s better than a cupcake? A cupcake with a crunch! Crushed pretzel and peanut topping adds a salty, crispy contrast to the sweet, silky layers beneath. I also love adding chopped vegan peanut butter cups for even more texture.
Party-Ready Showstoppers: Need a dessert that steals the spotlight at your next gathering? Look no further. These cupcakes aren’t just a treat for your taste buds; they’re picture-worthy showstoppers. Your friends will be asking for the recipe, and you’ll be hailed as the cupcake queen or king you were always destined to become.
No-Fuss, All Flavor: Let’s face it, complicated recipes with a gazillion steps can be stressful. These cupcakes are a breeze to make, even for the baking novices among us. With a straightforward approach and easily accessible ingredients, you’ll be the proud creator of these pb chocolate cupcakes in no time.
Ingredients and Substitutions
- All-Purpose Flour: The foundation of our cupcake creation! All-purpose flour provides structure. If you’re feeling adventurous, try whole wheat flour for a nuttier undertone.
- Granulated Sugar: Sweetening the deal. Did you know that the sugar not only sweetens but also helps with moisture retention? You can substitute with coconut sugar, maple syrup, or agave nectar.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Unsweetened Cocoa Powder: We wouldn’t have a chocolate cupcake without cocoa powder. Choose a high-quality cocoa powder for an intense chocolate experience. Use dutch-processed cocoa powder for a deeper flavor and carob powder for a caffeine-free alternative.
- Baking Soda and Baking Powder: The dynamic duo for that perfect rise. Make sure they’re fresh for maximum effectiveness.
- Salt: Balances the sweetness and enhances the chocolatey goodness. Swap with sea salt or pink Himalayan salt for a gourmet touch.
- Espresso Powder: Elevates the chocolate flavor without making the cupcakes taste like coffee. Skip it if you’d like, or use instant coffee granules for a similar effect.
- Non-Dairy Milk: Use your favorite–like soy, almond, oat, coconut, or rice milk. Unsweetened extra creamy oat milk is my absolute favorite to bake with. We’ll be using most of it in our cupcake batter, but it also helps achieve the perfect consistency in our vegan buttercream frosting.
- Vegetable Oil: Keeps the cupcakes moist and tender. You can also use melted coconut oil or olive oil.
- White or Apple Cider Vinegar: The magic ingredient that reacts with the baking soda for that perfect rise. Lemon juice for a similar acidity.
- Vanilla Extract: The flavor anchor that ties everything together. We’ll be using it on our cake batter, buttercream frosting, and peanut butter filling. Substitute with almond extract or hazelnut extract for a unique twist.
- Boiling Water: You might be questioning this ingredient, but hot water “blooms” the chocolate and creates a super smooth batter. Hot brewed coffee is even better and adds an extra depth of flavor.
- Creamy Peanut Butter: The star of our filling and buttercream frosting! Choose a high-quality peanut butter for that rich, nutty goodness. Swap with almond butter or sunflower seed butter if you’re feeling it.
- Powdered Sugar: Sweetens and thickens the filling and buttercream.
- Vegan Butter: The creamy base for our dreamy buttercream.
- Crushed Roasted Peanuts: A crunchy topping that adds texture.
- Crushed Vegan Pretzels: The salty twist that takes these cupcakes to the next level.
- Chopped Vegan Peanut Butter Cups: Because more peanut butter is always a good idea. Some good options are Justin’s Mini Dark Chocolate Peanut Butter Cups or Reeses Plant Based Peanut Butter Cups.
Special Equipment to Make these Chocolate Peanut Butter Cupcakes
Here’s a quick rundown of the special equipment that’ll make your baking journey smooth as can be:
- Muffin Tins with Cupcake Liners: Your cupcake’s cozy home. Line these bad boys up to ensure your cupcakes bake to perfection. These unbleached, chlorine free ones are my favorite.
- Bismarck Tip, Cupcake Corer, or Small Spoon: This helps you create a pocket in the center of each cupcake for the peanut butter filling. A bismarck tip is like a cupcake syringe – fancy, right?
- Wire Rack: The post-bake VIP lounge. Let your cupcakes cool on this elevated surface for that optimal taste and texture.
- Mixing Bowl or Stand Mixer: The maestro behind the buttercream symphony. A stand mixer with a paddle attachment or a good ol’ mixing bowl and handheld mixer will do the trick.
- Piping Bag and Frosting Tip: Elevate your cupcake aesthetics with a perfect swirl of peanut butter buttercream. I typically fill a re-useable piping bag and pipe using a 1M Wilton tip.
Gluten-Free Vegan Chocolate Peanut Butter Filled Cupcakes with Pretzel Topping
For our gluten-free friends out there craving a taste of this peanut buttery paradise, fear not! You can absolutely whip up a batch of these delectable cupcakes sans gluten. Here’s how:
- Gluten-Free Flour Blend: Swap out the all-purpose flour in the chocolate cupcake recipe for a gluten-free flour blend. Look for a high-quality blend available at your local grocery store or mix up your own using a combination of gluten-free flours like rice flour, almond flour, and tapioca flour.
- Check Your Cocoa Powder: Ensure your cocoa powder is gluten-free. While pure cocoa powder is generally gluten-free, some brands may process their cocoa in facilities that also handle gluten-containing products. Always double-check the label to be on the safe side.
- Baking Powder and Baking Soda: Verify that your baking powder and baking soda are labeled gluten-free. Some brands may include additives that contain gluten, so it’s wise to choose products explicitly marked as gluten-free.
- Oat Milk and Oats: If you’re particularly sensitive to gluten, be cautious with oat milk and oats. While oats themselves are naturally gluten-free, they can sometimes be cross-contaminated during processing. Opt for certified gluten-free oat milk and oats to ensure there’s no unwanted gluten sneaking into your cupcakes.
- Peanut Butter and Vegan Butter Substitute: Check the labels on your peanut butter and vegan butter substitute to confirm they’re gluten-free. Most varieties should be, but it’s always good practice to read those ingredient lists.
- Pretzels: For the topping, choose gluten-free pretzels or omit them altogether if a suitable gluten-free option is not available. You can get creative with alternative gluten-free crunchy toppings like chopped nuts or gluten-free granola.
- The Texture Factor: Gluten-free batters can have a different consistency than their gluten-containing counterparts. Don’t be alarmed if the batter seems a bit thicker or thinner than expected. Gluten-free flours absorb moisture differently, but the end result will still be a deliciously indulgent cupcake.
How to Make Vegan Chocolate Peanut Butter Cupcakes – Step by Step
- Prepare Your Cupcake Liners and Preheat the Oven
Preheat your oven to 350°F (175°C) and line two muffin tins with cupcake liners. This ensures easy removal and a perfect shape for your cupcakes.
- Whisk Together Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, and espresso powder. I like to strain the dry ingredients through a sieve to avoid lumps. Whisk until all the dry ingredients are well combined.
- Mix Wet Ingredients
In a separate bowl, mix together the non-dairy milk, vegetable oil, vinegar, and vanilla extract. This dynamic quartet brings the moisture, richness, and flavor that’ll make your cupcakes irresistible.
- Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients, stirring until the batter is well combined. Avoid overmixing, so only stir until you no longer see streaks of flour.
- Add Boiling Water
Gradually add the boiling water to the batter while stirring continuously. The batter will be thin, but fear not—this is the secret to those moist and decadent cupcakes. Keep stirring until the boiling water is fully incorporated.
- Fill Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. An ice cream scoop works wonders for a consistent size and minimal mess.
- Bake to Perfection
Pop those beauties into the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them to avoid over-baking; we want moist cupcakes!
- Cool and Make the Peanut Butter Filling
Once baked, let the cupcakes cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. While they cool, whip up the peanut butter filling by mixing creamy peanut butter, powdered sugar, and vanilla extract in a small bowl until smooth.
- Core and Fill
Using a bismarck tip, cupcake corer, or a small spoon, remove a small portion from the center of each cooled cupcake. This creates a cozy pocket for your peanut butter filling. Spoon or pipe the peanut butter filling into the holes. When coring the cupcakes, aim for a conical shape. This ensures the filling stays securely inside without leaking.
- Make the Peanut Butter Buttercream
In a mixing bowl or stand mixer, beat softened vegan butter and creamy peanut butter until creamy and smooth. Gradually add powdered sugar, non-dairy milk, and vanilla extract, beating until you achieve a fluffy and smooth buttercream. Adjust the consistency with more powdered sugar or plant milk as needed.
- Frost and Top
Pipe or spread the luscious peanut butter buttercream on top of the cupcakes. Sprinkle crushed peanuts and pretzels over the buttercream and place a piece of chopped vegan peanut butter cup on each cupcake for the grand finale.
- Serve and Revel in the Peanut Butter Bliss
Serve your vegan chocolate peanut butter-filled cupcakes immediately, or store them in an airtight container in the refrigerator for a day or two. Now, bask in the glory of your baking triumph and savor every peanut buttery bite!
Tips and Variations
- Espresso Powder Boost: Even if you’re not a coffee fan, consider adding espresso powder. It enhances the chocolate flavor without imparting a strong coffee taste.
- Cool in the Muffin Tins: Let the cupcakes cool in the muffin tins for a few minutes before transferring them to a wire rack. This helps them set and prevents breakage.
- Softened Vegan Butter for Buttercream: Ensure your vegan butter is properly softened for the buttercream. It should be pliable but not melted. Softened butter ensures a smooth and creamy frosting.
- Test Your Piping Skills: If using a piping bag, practice a few swirls on a plate before decorating the cupcakes. It takes a bit of practice, but the visual payoff is worth it.
- Fresh Toppings: If possible, add the crushed peanuts, pretzels, and chopped peanut butter cups just before serving to maintain their freshness and crunch.
- Pretzel Swaps: Don’t limit yourself to traditional pretzels. Get creative with your crunchy topping—try crushed vega
Common Questions about Vegan Chocolate Peanut Butter Filled Cupcakes
The key to moist cupcakes is not overbaking. Once you insert a toothpick into the center and it comes out clean or with a few moist crumbs (but not wet batter), they’re done. Additionally, don’t skip the boiling water step in the recipe; it’s a secret weapon for maintaining moisture.
Yes, you can. Substitute the vegetable oil with applesauce for an oil-free version. The applesauce adds moisture to the cupcakes while keeping them plant-powered and delicious. However, the filling and buttercream frosting will still contain oil.
Absolutely! Natural peanut butter works well for the filling and buttercream frosting. However, keep in mind that natural peanut butter tends to be runnier than the conventional kind. Adjust the consistency by adding more powdered sugar if needed.
Want to save these cupcakes for later? Here’s how!
Counter Storage:
If you plan to enjoy your cupcakes within a day or two, storing them at room temperature is the way to go. Place them in an airtight container to protect their freshness. Make sure they’re in a cool, dry place away from direct sunlight.
Refrigerator Storage:
For a longer shelf life, store your cupcakes in the refrigerator. Place them in an airtight container or cover them with plastic wrap to prevent them from drying out. This is especially useful if your cupcakes have a frosting that contains perishable ingredients like vegan butter. When you’re ready to indulge, let them come to room temperature for the best flavor and texture.
Freezer Storage:
To savor the goodness of these cupcakes for an extended period, freeze them. Ensure the cupcakes are completely cooled to room temperature, then place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together. Once frozen, transfer the cupcakes to an airtight container or sealable plastic bag. Don’t forget to label and date the container. When you’re ready to enjoy them, let the cupcakes thaw in the refrigerator or at room temperature. Add fresh toppings just before serving for that perfect finishing touch.
A Few Tips:
If freezing cupcakes with frosting, consider flash freezing them for about 15-20 minutes on a tray before transferring them to a container. This helps the frosting set and maintain its shape.
Place a small piece of parchment paper between each cupcake in the container to prevent them from sticking together.
Consume the frozen cupcakes within 1-2 months for the best taste.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Vegan Chocolate Peanut Butter Filled Cupcakes with Pretzel Topping
Ingredients
For the Chocolate Cupcakes
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon espresso powder optional
- 1 cup non-dairy milk
- ½ cup vegetable oil
- 2 tablespoon white or apple cider vinegar
- 2 teaspoon vanilla extract
- 1 cup boiling water
For the Peanut Butter Filling
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 2 teaspoon vanilla extract
For the Peanut Butter Buttercream
- 1 cup vegan butter softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 3-4 tablespoon non-dairy milk
- 2 teaspoon vanilla extract
For the Topping
- Crushed roasted peanuts
- Crushed vegan pretzels
- Vegan peanut butter cups chopped
Instructions
- Prepare the Chocolate Cupcakes: Preheat your oven to 350°F (175°C) and line two muffin tins with cupcake liners for a total of 24 cupcakes.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using).
- In a separate bowl, mix the non-dairy milk, vegetable oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until the batter is well combined.
- Gradually add the boiling water to the batter while stirring. The batter will be thin, but that's okay.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Peanut Butter Filling: In a small bowl, mix the creamy peanut butter, powdered sugar, and vanilla extract until well combined.
- Once the cupcakes have cooled, use a bismarck tip, cupcake corer or a small spoon to remove a small portion from the center of each cupcake. Fill the holes with the peanut butter filling.
- Make the Peanut Butter Buttercream: In a mixing bowl or stand mixer fit with a paddle attachment, beat the softened vegan butter and creamy peanut butter until creamy and smooth.
- Gradually add the powdered sugar, non-dairy milk, and vanilla extract, and continue to beat until you have a fluffy and smooth buttercream. Adjust the consistency with more powdered sugar or oat milk, as needed.
- Assemble the Cupcakes: Pipe or spread the peanut butter buttercream on top of the cupcakes.
- Add Toppings: Sprinkle crushed peanuts and pretzels over the peanut butter buttercream. Place a piece of chopped vegan peanut butter cup on each cupcake.
- Serve your vegan chocolate peanut butter filled cupcakes immediately, or store them in an airtight container in the refrigerator for a day or two.
Notes
Softened Vegan Butter for Buttercream: Ensure vegan butter is properly softened—pliable but not melted—for a smooth, creamy frosting. Test Your Piping Skills: Practice swirls on a plate before decorating with a piping bag; a bit of practice equals visual perfection. Fresh Toppings: Add crushed peanuts, pretzels, and chopped peanut butter cups just before serving for ultimate freshness and crunch. Pretzel Swaps: Get creative with crunchy toppings—try crushed vegan pretzel sticks, crisps, or lightly salted popcorn for a playful twist. Counter Storage: Keep for up to two days at room temperature in an airtight container, stored in a cool, dry place away from direct sunlight for optimal freshness. Refrigerator Storage: Refrigerate cupcakes in an airtight container or covered with plastic wrap. When ready to eat, let them return to room temperature for the best flavor and texture. Freezer Storage: Freeze completely cooled cupcakes on a baking sheet, then transfer them to an airtight container or sealable plastic bag. Thaw before serving.
