Chocolate Espresso Cupcakes with Dark Chocolate Peanut Butter Frosting (Vegan)

YumSquad-Banner-MysteryIngredient-espresso FullSizeRender *CONTEST TIME* As part of the #YumSquad, @peanutbutterco presented us with a #MysteryIngredient Challenge. I got instant espresso! I went ahead and made some really tasty chocolate espresso cupcakes with Dark Chocolate Dreams peanut butter frosting, shaved @tazachocolate (coffee flavor), and a couple of coffee beans! Now it’s your turn! Show me how you enjoy @peanutbutterco peanut butter and espresso. You have until Saturday, March 14th to post. Winner will be announced on Monday, March 16th and you’ll receive FREE peanut butter! Some additional rules: 1. You can enter as many times as you’d like. 2. Tag me (@inesl) and Peanut Butter & Co (@peanutbutterco) in your picture. 3. Use the hashtag #MysteryIngredient to show me what you’ve got! INGREDIENTS: For the cupcakes:

  • 1 cups white flour
  • 1 1/3 cup sugar
  • 2/3 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup plain unsweetened applesauce
  • 1 1/3 cup almond milk
  • 3 TBS apple cider vinegar
  • 1 ½ TBS vanilla extract
  • 2 tsp instant espresso

For the frosting:

  • 1tsp vanilla extract
  • ½ cup vegetable shortening
  • ½ cup Peanut Butter & Co Dark Chocolate Dreams peanut butter
  • 3 cups powdered sugar
  • 5 or so TBS almond milk

  INSTRUCTIONS: To make the cupcakes: Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 22 cupcake liners. First, mix all of the wet ingredients into a bowl (applesauce, milk, vinegar, vanilla, AND the instant espresso). Whisk and let sit for a few minutes while you prepare your dry ingredients. In a separate bowl, mix the dry ingredients (flour, sugar, baking soda, baking powder, cocoa powder). Pour the wet mixture into dry mixture bowl and whisk just enough to combine. Using a soup spoon, fill the cupcake liners about 2/3 full of batter. Bake about 15-18 minutes or until a toothpick inserted into the center comes out clean. Cool the cupcakes completely before frosting. (Popping them out and putting them a wire rack helps them cool faster.) To make the frosting: Use a handheld or stand mixer to mix the shortening with the peanut butter. Keep the mixer running on low and slowly add the powdered sugar, vanilla and 1 TBS almond milk at a time, as needed, until the frosting is fluffy and spreadable. Be careful not to use too much milk or the frosting will be goopy and not spread well. Beat all the ingredients together for another minute. To assemble the cupcakes: Use a small spatula or spoon to frost the cupcakes. Sprinkle with chocolate shavings and garnish with coffee beans. Enjoy!

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3 thoughts on “Chocolate Espresso Cupcakes with Dark Chocolate Peanut Butter Frosting (Vegan)

  1. Wish I could participate, but….running errands and getting hair/nails done, etc. this week before we leave on Thursday.  Call you when I get back the week of the 23rd!  🙂

     Subject: [New post] Chocolate Espresso Cupcakes with Dark Chocolate Peanut Butter Frosting (Vegan)   #yiv7385569927 a:hover {color:red;}#yiv7385569927 a {text-decoration:none;color:#0088cc;}#yiv7385569927 a.yiv7385569927primaryactionlink:link, #yiv7385569927 a.yiv7385569927primaryactionlink:visited {background-color:#2585B2;color:#fff;}#yiv7385569927 a.yiv7385569927primaryactionlink:hover, #yiv7385569927 a.yiv7385569927primaryactionlink:active {background-color:#11729E;color:#fff;}#yiv7385569927 WordPress.com | Ines posted: “*CONTEST TIME*As part of the #YumSquad, @peanutbutterco presented us with a #MysteryIngredient Challenge. I got instant espresso! I went ahead and made some really tasty chocolate espresso cupcakes with Dark Chocolate Dreams peanut butter frosting, shav” | |

  2. well, THANK GOD FOR THIS!!! 🙂  Bettye L. Rainwater

    http://bettyerainwaterphotography.wordpress.com/ https://www.facebook.com/BettyeRainwaterPhotography http://bettyerainwaterphotography.zenfolio.com/

      From: by Ines Isabel To: blr60@yahoo.com Sent: Monday, March 9, 2015 10:14 AM Subject: [New post] Chocolate Espresso Cupcakes with Dark Chocolate Peanut Butter Frosting (Vegan) #yiv4072851604 a:hover {color:red;}#yiv4072851604 a {text-decoration:none;color:#0088cc;}#yiv4072851604 a.yiv4072851604primaryactionlink:link, #yiv4072851604 a.yiv4072851604primaryactionlink:visited {background-color:#2585B2;color:#fff;}#yiv4072851604 a.yiv4072851604primaryactionlink:hover, #yiv4072851604 a.yiv4072851604primaryactionlink:active {background-color:#11729E;color:#fff;}#yiv4072851604 WordPress.com | Ines posted: “*CONTEST TIME*As part of the #YumSquad, @peanutbutterco presented us with a #MysteryIngredient Challenge. I got instant espresso! I went ahead and made some really tasty chocolate espresso cupcakes with Dark Chocolate Dreams peanut butter frosting, shav” | |

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