Vegan choc peanut butter cup cupcakes

INGREDIENTS:

METHOD:

Vegan choc sauce

Add all the ingredients to a large microwave safe bowl.
Microwave for 20 seconds at a time mixing each time until smooth.
Set aside.

Vegan Choc Peanut Butter Cups

Line a cupcake tin with cupcake liners.
Set aside

Add chocolate to a large microwave safe bowl.
Microwave for 20 seconds at a time mixing each time until smooth.
Chill for 20 min.

Add a layer of peanut butter and then cover with another teaspoon of melted chocolate.
Chill for 30 min.

Vegan peanut butter frosting.

To prepare the vegan peanut butter frosting add peanut butter to frosting and mix until well combined.

Cupcakes

Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar.
Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).

Next, add coconut milk, canola oil, apple cider vinegar in a jug and whisk until well combined.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible.
Scrape down the bowl and mix for another 20 seconds.

Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 30-35 min or until a toothpick inserted comes out clean.
Allow them to cool completely on a wire cooling rack before frosting.

Core the centre of each cupcake and fill with chocolate sauce.

Fit the end of a piping bag with a Wilton 6B tip and frost cupcakes in a swirl.
Drizzle with chocolate sauce before you top with peanut butter cups.