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Chocolate-Chocolate Chip-Peanut Butter Cup-Cup Cakes

What you need: 

1 cup white flour
1/4 cup wheat flour
1 cup brown sugar
1/4 teaspoon salt
1 teaspoon baking soda
1/3 cup cocoa powder
3 tablespoons unsweetened applesauce
1 1/8 cups water
1/2 teaspoon vanilla extract
1 tablespoon white vinegar
1/2 vegan chocolate chips Filling:
2 or 3 pinches salt
3/4 cup reduced fat peanut butter
3/8 cup powdered sugar

What you do: 

1. Preheat oven to 375 degrees F and line muffin pan with foil liners. For cupcakes, mix the dry ingredients together. Mix the wet ingredients together and then add them to the dry ones. Add the chocolate chips.
2. Scoop batter with 1/4 measuring cup (make sure you get it from the bottom so that there are chocolate chips in it) and spoon it into prepared pan. Bake for 25 minutes.
3. To make peanut butter filling, mix everything together. When cupcakes are cool enough to handle, cut out big holes in the top of the cupcakes and fill with 1/2 heaping tablespoon peanut butter filling.
4. Spread out filling a bit and put the big chunk of cake back on and press it down a wee bit.
When they are done, the chocolate chips all sink to the bottom and they are so good. I like to wait a little while after I stuff them so that the peanut butter somewhat melts a bit and it is not just like a glob of peanut butter that was put inside, but more like it spontaneously generated there. Also, I would recommend eating when they are cool because the chocolate chips get hard again and it adds a happy crunchy texture. Enjoy!

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OMG!!! These are soooo amazing!!! :)>>> :)>>> :)>>> My family adores them this recipe is now a keeper =) Even my bf loves it! :)>>>


These were really good!  i didn't have time to make the peanut butter filling but the chocolate cake was really good!


WOW!!!!! These are amazing!
I wasn't sure how the peanut butter stuffing thing would work out but it was really easy!
Definitely use crunchy peanut butter and wait until the cupcakes are cooled to stuff them. I just used my finger to spread the peanut butter inside the cupcake.
These are especially tasty if you refrigerate them overnight-the chocolate chips are extra crunchy and they complement the crunchy peanut butter so deliciously!!!
Thank you so much for this recipe-I will definitely make it again.


These were very delicious! I followed the recipe exactly and they came out perfect.  For the peanut  butter I used crunchy which added another texture to the cupcakes.


SO good!  Thanks so much!  I made them with crunchy all natural peanut butter and they're amazing.  Even my non-vegan housemates love them.


These were amazing and very easy to make!  I did use paper cups, though, because that was all I had.  I just sprayed them with a little non-stick spray so the cupcakes wouldn't stick.  Thanks for the recipe!


This recipe blew my mind. Honestly, it was the best cupcake I have eaten so far and I have eaten some exotic cupcakes. (like smores and oreo mmmm) The cake part was perfectly soft and moist and the salty nutty center accented it wonderfully.  :)>>>

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