My husband Tony is off on a three day skate trip/bachelor party for his friend Charlie. I wanted to give the guys something funny and delicious to take with them and there is no more man-friendly flavor combo than chocolate and peanut butter. Well, maybe so men would argue that beer and potato chips are a better combo, but not these guys. Only one dude on the trip is vegan, but the recipes in Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero have never failed me, vegan or not, so I knew I could count on these. In retrospect, I would ave omitted the optional molasses because they make the buttercream taste like molasses peanut butter buttercream rather than just peanut butter, which is what I’d intended. I’m sure I’ve posted the recipe for classic chocolate vegan cupcakes, but here it is again.

You will need:

  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond, chocolate or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup Dutch-processed cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Then you:

  1. Preheat oven to 350 degrees and line cupcake pan with paper liners.
  2. Whisk together soy milk and vinegar in a large bowl and set aside for a few minutes to curdle.
  3. In a separate bowl, sift together flour, cocoa, baking soda, baking powder and salt.
  4. Once milk is curdles, add the sugar, oil, vanilla extract and whatever other extract you’re using to the soy milk and beat until foamy.
  5. Add the dry ingredients to the wet in two batches, beating until there are no large lumps. Some small lumps are OK.
  6. Pour into liners, filling 2/3 of the way. Bake 18-20 minutes or until toothpick inserted into center comes out clean.
  7. Cool completely on a rack.

The recipe for vegan peanut butter frosting can be found here.
You could do a number of things with this recipe, the book suggests filling the cupcakes with some frosting, then topping them with vegan ganache (see frostings and fillings) and then piping a cute little puff of frosting on top. It also suggests filling the cupcakes with frosting, then frosting them and drizzling ganache over chilled frosted cupcakes. A third option I would suggest would be to make High Hats out of these, because this makes a lot of buttercream. Pipe a tall pile of frosting on top, about 2″. Chill the frosted cupcakes for about an hour and then quickly dunk into melted ganache. Return to fridge until chocolate sets.

Or, you could do what I did, which is print out tiny pictures of naked ladies, tape them to toothpicks and send them off in a van full of skateboarders who will devour them with no appreciation whatsoever in a matter of minutes.