Chocolate Peanut Cupcakes

Last weekend Leisha (@leishamulveyfit) and I embarked on a culinary adventure and created 3 awesome healthy recipes. Head over to Leisha’s blog for the recipes for our Vegan Avocado & Lime Cheesecake and Vegan Veggie Quiche (and loads more tips on active living and healthy eating). But make sure you come straight back here if you fancy whipping up a fluffy chocolatey peanut buttery cakey storm! This recipe is vegan and refined sugar free and works with gluten free flour too!


Vegan & Refined Sugar Free Chocolate Peanut Cupcakes

Cupcake Ingredients

1 ¼ cups plain flour

½ cup cacao powder

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp sea salt

½ cup light coconut milk

½ cup water

1 tbsp apple cider vinegar

1 cup organic coconut sugar

1/3 cup sunflower oil

1 ½ tsp fruit syrup


Icing Ingredients

4 tbsp smooth peanut butter

1 tbsp cacao powder

1 tsp fruit syrup

¼ cup light coconut milk

1 handful crushed peanuts



  1. Preheat oven to 180 celsius and line cupcake pan with paper cupcake cases
  2. In a medium bowl, sift together the flour, cacao powder, baking powder, bicarbonate of soda and salt. Set aside.
  3. In a separate bowl, combine coconut milk, water and vinegar with the sugar, oil and fruit syrup.
  4. Slowly mix in the flour mixture and beat well until ingredients form a smooth batter.
  5. Spoon the batter into the cupcake cases until 2/3 full – should make between 10 and 12 cupcakes.
  6. Bake for 15 – 20 minutes or until a toothpick inserted in the centre of the cupcake comes out clean.
  7. Place cupcakes on a cooling rack and leave to cool.
  8. Beat together the icing ingredients in a small bowl. You may need to adjust the quantities to achieve the desired consistency; add more peanut butter for a stiffer mixture and more coconut milk for a runnier one.
  9. Once cupcakes are completely cool, spoon icing onto the top of each and smooth with the back of a spoon. Top with crushed peanuts.

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