Chocolate and peanut butter are undoubtedly one of the best flavor pairings. These Vegan Dark Chocolate Peanut Butter Swirl Cupcakes bring them together in a rich, indulgent treat.
Happy Saturday, friends! I’m excited to share these Vegan Dark Chocolate Peanut Butter Swirl Cupcakes with you. I don’t usually post over the weekend, but when a friend invites me to join a chocolate-and-peanut-butter event, it’s a welcome exception. My friend Erin from The Spiffy Cookie runs a #PBChocSat series during football season, showcasing new chocolate-and-peanut-butter recipes each Saturday. She invited me to participate this season’s opening weekend, and I couldn’t resist.
I love the classic combination of chocolate and peanut butter, so I made a straightforward dark chocolate cupcake and added peanut butter to the batter for extra depth. The cupcakes are finished with a pretty two-tone swirl of chocolate and peanut butter frosting and topped with halves of vegan peanut butter cups for the perfect finishing touch.
Happy #PBchocSat!
Thanks to Erin at The Spiffy Cookie for organizing this event.
Here are the other recipes shared for the event:
- Buckeye Trail Mix by The Spiffy Cookie
- A #PBChocSat Twofer: Dangerous Cupcakes and Homemade Snickers by Culinary Adventures with Camilla
- Buckeye Crunch Popcorn by Palatable Pastime
- Vegan Dark Chocolate Peanut Butter Swirl Cupcakes by The Baking Fairy
- Muddy Buddy Rice Krispie Treats by Kate’s Recipe Box
- Peanut Butter and Chocolate Strudel by A Day in the Life on the Farm
- Peanut Butter and Chocolate Shortbread Bars by Karen’s Kitchen Stories
- Chocolate Peanut Butter Bundt Cake by The Redhead Baker
- Peanut Butter and Chocolate Nice Cream by Cooking With Carlee
- Keto Peanut Butter Cups by Our Good Life
- Classic Peanut Butter Chocolate-Filled Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Tips for success:
- Use creamy peanut butter for the best texture. Regular or natural both work well—natural performed fine when I tested it.
- Use white vinegar for the cupcake batter. I once substituted apple cider vinegar and the cupcakes rose too aggressively; white vinegar gives a more predictable reaction with the baking soda.
- The two-color swirl looks impressive but is easy once you know the methods. Two popular approaches:
- Two-in-one piping bag method: Fill one bag with chocolate frosting and another with peanut butter frosting. Place both bags inside a third bag fitted with a decorating tip, snip the inner bags’ tips, and pipe so both colors flow together.
- Plastic wrap method: Lay plastic wrap flat and spoon alternating columns of frosting. Roll into a log, twist the ends, insert the log into a piping bag, and trim one twisted end through the tip. This method works well for multiple colors.
These vegan dark chocolate peanut butter swirl cupcakes are heavenly—if you love chocolate and peanut butter, you’ll adore them.
More chocolate + peanut butter recipes from the blog:
- Vegan Chocolate Peanut Butter Puff Pastry Braid
- Vegan Chocolate Peanut Butter Banana Snack Cake
- Chocolate Peanut Butter Dessert Hummus
- Reese’s Stuffed Peanut Butter Skillet Brownie
- Protein Chocolate PB Mug Cake
Print Recipe
vegan dark chocolate peanut butter swirl cupcakes
Ingredients
- for the cupcakes
- 1¼ cups all purpose flour
- 1 cup granulated white sugar
- ½ cup dark cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup nondairy milk
- ⅓ cup vegetable oil
- 2 tablespoon white vinegar
- ½ tablespoon vanilla extract
- ¼ cup creamy peanut butter
- for the peanut butter frosting
- ¼ cup vegan butter
- ½ cup shortening
- 3 tablespoon creamy peanut butter
- 2 cups powdered sugar
- 1-2 tablespoon milk as needed for thinning
- for the chocolate frosting
- ¼ cup vegan butter
- ½ cup shortening
- ¼ cup cocoa powder
- 2 cups powdered sugar
- 1-2 tablespoon milk as needed for thinning
Instructions
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Preheat the oven to 350°F (175°C). Line two muffin pans with 15 cupcake liners and set aside.
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In a large bowl, whisk together the flour, cocoa, sugar, salt, baking powder, and baking soda.
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Add the nondairy milk and oil and mix vigorously. Stir in the vinegar and vanilla until combined, then fold in the peanut butter.
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Divide the batter among the prepared liners and bake 17–20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool completely before frosting.
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For the peanut butter frosting, beat the vegan butter, shortening, and peanut butter in a stand mixer fitted with the paddle (or use a hand mixer) until smooth. Add vanilla.
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Add the powdered sugar one cup at a time until the frosting is thick and holds its shape. If needed, thin with nondairy milk to reach piping consistency.
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Repeat the same process for the chocolate frosting, substituting cocoa for the peanut butter amounts.
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Pipe a two-color swirl on each cupcake using your preferred method, then top each with a quartered peanut butter cup. Enjoy!
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