“(Gluten Free and Vegan) Peanut Butter Chocolate Chip Cupcakes with Vegan Chocolate Icing”
READY IN:
30mins
SERVES:
4-6
YIELD:
11-12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
  2. Blend in salt and baking soda.
  3. Mix in peanuts and chocolate.
  4. Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
  5. Bake at 350° for 20-25 minutes.
  6. Cool for 2 hours.
  7. Top with Vegan Chocolate Frosting.
  8. Serve.

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