7 years ago

Chocolate Chai Cupcakes with Peanut Butter Frosting
[Vegan]

JB By: Jessica Bose

Author Bio

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food... Read More

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Chocolate Chai Cupcakes with Peanut Butter Frosting [Vegan]

407

Dairy Free

Chocolate and peanut butter will forever be a classic combination, and these cupcakes bring that relationship to life! Gorgeous to look at it and even better to taste, give these chocolate chai cupcakes with peanut butter frosting a try and enjoy responsibly.

Ingredients You Need for Chocolate Chai Cupcakes with Peanut Butter Frosting [Vegan]

For the Chocolate Chai Cupcakes:

1 cup non-dairy milk, warmed
2 chai tea bags
3/4 cups all-purpose flour
3/4 cup whole wheat pastry flour (or additional all-purpose flour)
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup olive oil
3/4 cups sugar
1 teaspoon pure vanilla extract
1 teaspoon white distilled vinegar

For the Butter Frosting:

1/2 cup vegan butter, chilled
1/2 cup creamy peanut butter, unsalted
2 cups organic powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
3-4 tablespoons non-dairy milk

For the Ganache Drizzle:

1 tablespoon vegan butter
3 tablespoons sweetened non-dairy milk
1/4 cup dairy-free chocolate chips

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How to Prepare Chocolate Chai Cupcakes with Peanut Butter Frosting [Vegan]

Preheat oven to 350°F and line a cupcake pan with liners.
Steep the 2 bags of chai tea into the warmed non-dairy milk. Set aside.
In a medium bowl, combine the flours, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, beat the olive oil, sugar, and vanilla extract with an electric mixer fitted with a paddle for one minute.
Stir the vinegar into the chai-steeped milk and let stand for three minutes.
Add the dry ingredients and the milk to the oil and sugar mixture alternatively beginning and ending with the dry. Beat until all ingredients are fully combined.
Fill the cupcake pan 2/3 of the way full with batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove cupcakes from the pan and let cool on a wire rack.
While the cupcakes are cooling, prepare the frosting.
Cream the Earth Balance, and peanut together with an electric mixer. Gradually add the powdered sugar. Add the vanilla and non-dairy milk and beat until a thick creamy consistency is reached. Use to frost cupcakes or refrigerate for later use.
For the ganache, heat the Earth Balance with the milk until melted and hot. Stir in chocolate chips until they are fully melted and combined. As the chocolate ganache cools. it will thicken. When fully cooled, drizzle ganache over frosted cupcakes.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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