These Chocolate Peanut Butter Cupcakes topped with vegan peanut butter frosting are utterly irresistible. Chocolate and peanut butter are a timeless pairing, and these cupcakes are both dairy-free and vegan—perfect for sharing with someone special or enjoying all to yourself.
When you think of Valentine’s Day, chocolate often comes to mind first—followed closely by peanut butter. These cupcakes combine both in a light, fluffy cake crowned with a creamy peanut butter frosting that’s tempting enough to eat by the spoonful.
Cupcakes are a convenient, crowd-pleasing treat: individually portioned and easy to serve. If you don’t have a Valentine, bake a batch anyway—you deserve a little indulgence.
Ingredients you need
Ingredient notes and substitutions
These rich, chocolatey peanut butter cupcakes stay moist and tender while remaining completely vegan. Here are a few notes to help you choose ingredients and make simple swaps.
Flour ~ All-purpose flour gives the best light, tender crumb. For gluten-free baking, use a 1:1 gluten-free blend designed to replace wheat flour.
Sugar ~ Organic cane sugar works well. You can substitute part of it with light brown sugar for a slightly deeper flavor. If you avoid non-vegan processed sugar, choose organic or a certified vegan brand.
Cocoa powder ~ Use unsweetened cocoa powder for true chocolate flavor.
Instant espresso powder ~ Optional, but it intensifies chocolate flavor. Omit if you don’t have it.
Peanut butter ~ Natural peanut butter (just peanuts and salt) is preferred for flavor. Stir well before measuring. If you need a nut-free version, swap in sunflower seed butter.
Pro tip: Stir natural peanut butter thoroughly in a bowl, then return it to the jar to keep it evenly mixed and creamy when refrigerated.
Oil ~ A neutral oil like grapeseed or canola keeps the cupcakes moist. Melted coconut oil can also be used.
Vinegar ~ Apple cider or white vinegar reacts with baking soda to help the cake rise and stay tender.
Liquid ~ Plain water keeps the batter light; unsweetened plant milk can be substituted if you prefer a richer crumb.
Frosting ~ These cupcakes pair beautifully with a light and fluffy vegan peanut butter frosting. For nut-free servings, choose a sunflower-seed-based frosting.
How to make the recipe
Scroll to the recipe card for exact measurements. The method is straightforward and requires only a few bowls and a whisk.
1) Whisk together the dry ingredients until even. 2) In a separate bowl, whisk the wet ingredients—peanut butter, oil, sugar, vinegar, vanilla, and water—until smooth. 3) Pour the dry mixture into the wet and whisk until just combined and no streaks of flour remain.
Line a 12-cup cupcake pan with liners and fill each cup about halfway (roughly 1/4 cup batter). Bake until the cupcakes are set and a toothpick inserted in the center comes out clean. Let them cool in the pan on a wire rack for about 10 minutes, then remove the cupcakes to finish cooling in the liners on the rack.
The result is a moist, fluffy cupcake with a rich chocolate base and a hint of peanut butter. If you frost them, cool the cupcakes completely—at least an hour—before applying frosting. Pipe or spread the peanut butter frosting, and finish with sprinkles, chopped peanuts, mini chips, or cacao nibs if desired.
Storage and freezing
You can store these cupcakes frosted or unfrosted.
Counter: Store cooled cupcakes in an airtight container at room temperature for 3–4 days. Make sure frosted cupcakes fit the container without squashing the frosting.
Fridge: Refrigeration is not recommended because it can dry out the cupcakes.
Freezer: Unfrosted cupcakes can be wrapped individually in plastic and frozen in a sealed bag for 3–4 months. Thaw at room temperature before frosting. For frosted cupcakes, freeze them on a tray until the frosting sets, then wrap individually and store in a freezer-safe container for up to 3–4 months. Thaw at room temperature until soft.
Pro tips and tricks
~ Measure flour with the spoon-and-level method to avoid packing too much and ending up with dense cupcakes.
~ Mix the batter just until no visible streaks of flour remain—do not overmix.
~ Use cupcake liners to prevent sticking and make removal easy.
~ Fill each cavity about half full (about 1/4 cup of batter). Slight variations are fine, but avoid overfilling.
~ Bake until a toothpick comes out clean and allow cupcakes to cool in the pan for about 10 minutes before transferring to a wire rack.
~ Make sure cupcakes are completely cool before frosting to prevent the frosting from melting.
~ Store at room temperature in a sealed container for best texture and flavor for up to 3–4 days.
FAQs
Vegan cupcakes last about as long as traditional cupcakes: 3–4 days at room temperature in an airtight container. They can also be frozen for up to 3–4 months.
Refrigeration is generally not recommended because it can dry out the cupcakes. Keep them at room temperature in a sealed container.
Peanut butter adds density, so accurate measuring is important. Use the spoon-and-level method for flour, include the oil in the recipe, and avoid overmixing to keep cupcakes moist.
Yes. Bake the batter in a 9-inch round pan for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. Line the pan with parchment for easier removal and cool before frosting.
More vegan cakes and cupcakes
- Fresh Strawberry Cupcakes
- Vanilla Corn Cake with Roasted Strawberries
- Vegan Carrot Cake with Cashew Cream Cheese Frosting
- Easy Vegan Gingerbread Cake
- Banana Chocolate Chip Snack Cake
- Chai-Spiced Pumpkin Layer Cake
I hope you love this recipe as much as we do. If you try it, please rate and leave feedback in the recipe card. For more family-friendly plant-based recipes, check out the author’s cookbook.
Vegan Chocolate Peanut Butter Cupcakes
Recommended Equipment
- Mixing bowls
- 12-cup cupcake pan
- Cooling rack
Ingredients
Peanut Butter Chocolate Cupcakes
- 1 cup + 2 tablespoons all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup organic natural creamy peanut butter
- 1/4 cup grapeseed oil
- 3/4 cup organic cane sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1 teaspoon instant espresso powder (optional)
- 1 cup water
For serving, optional
- Vegan Peanut Butter Frosting
Instructions
For the Cupcakes:
- Preheat the oven to 350°F and line a 12-cup pan with cupcake liners.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined.
- In a large bowl, whisk the peanut butter, oil, sugar, apple cider vinegar, vanilla, and espresso powder if using. Add the water and whisk until smooth.
- Pour the dry ingredients into the wet and stir until just combined.
- Fill each cavity about halfway (about 1/4 cup batter per cup).
- Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for about 10 minutes before removing the cupcakes to finish cooling in the liners on the rack.
- Once completely cool, pipe or spread vegan peanut butter frosting on each cupcake and decorate as desired.
Notes
~ Use the spoon-and-level method to measure flour so the cupcakes remain light and tender.
~ Whisk the batter until just combined—do not overmix.
~ Fill each cavity about 1/2 full (roughly 1/4 cup) and bake until a toothpick comes out clean.
~ Cool cupcakes in the pan briefly, then move to a wire rack. Frost only when completely cool.
Nutrition facts
Nutrition shown is for the cupcakes alone; frosting will change the nutritional values.
Nutrition
Nutrition values are estimates. Verify with your own data if necessary.