I feel like the cupcakes I make always have really long names.
They’re just packed with AWESOME.
It’s National Peanut Butter Lover’s day.
If you guys didn’t know, peanut butter and I have been in a committed, loving relationship for many years now. I take our relationship very seriously. So, if I’m going to celebrate this day, it’s going to be with a cupcake that is so loaded with peanut butter and pretzel and chocolate that, well, you probably shouldn’t have one if you have an pre-existing heart problems. It will knock your socks off.
I may or may not have used an entire jar of peanut butter for 12 cupcakes. Sorry not sorry.
I made these especially because I couldn’t find a vegan version of this cupcake ANYWHERE. I mean, c’mon people. Let’s pay attention to what really matters.
Like pretzel crusts. And peanut butter. And all the dark chocolate.
Enjoy this while watching Legally Blonde the Musical on Youtube. It will actually be the best decision ever.
On a side note, you should all read some Shakespeare. It’s not like it’s a new thing in my life, but I’m taking a course and literally don’t want to stop doing my homework ever. I mean, this writing:
Love is a smoke raised with the fume of sighs;
Being purged, a fire sparkling in lovers’ eyes;
Being vexed, a sea nourished with loving tears.
What is it else? A madness most discreet,
A choking gall, and a preserving sweet.
SO BEAUTIFUL CAN’T DEAL AGH.
Let’s see what else is going on in my life that you totally don’t want to know but I’ll tell you anyway…
OH. YOU TOTALLY WANT TO KNOW THIS.
Are you ready for this pretzel crust??? BAM.
Totally inspired by How Sweet It Is.
And then I put more chocolate. Because, well, I can. Judge me. I dare you.
And then I totally smashed it. And it was awesome.
Okay, okay. Now for some recipes.
For the chocolate covered pretzels, melt dark chocolate in a bowl in the microwave, dip pretzels, and let cool in fridge until firm.
Adapted from How Sweet It Is
1 1/4 cups crushed salted pretzels
1/4 cup Earth Balance, melted
Combine crushed pretzels and Earth Balance in a bowl and stir until entire mixture is moistened. Line a muffin tin with lines and using a tablespoon measuring spoon, scoop pretzels into the bottom of each liner. Use the back of the spoon to flatten and press the pretzels together.
Vegan Chocolate Cupcakes
Adapted from Pastry Affair
Makes 12 cupcakes
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3 heaping tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/4 cup vegetable oil
2/3 cup strong brewed coffee
1/3 cup almond milk (or water)
Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
In a mixing bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Add the vanilla extract, vinegar, oil, coffee, and almond milk. Mix the batter until smooth.
Pour batter over pretzel crust (about 3/4 full). Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from baking pan and allow to cool to room temperature.
Vegan Peanut Butter Frosting
1/2 cup Earth Balance
1 18oz jar creamy peanut butter (not natural)
1 tsp vanilla
2 cups powdered sugar
Cream together Earth Balance and peanut butter. Add powdered sugar and beat for about a minute. Add vanilla. Pipe.
Happy Peanut Butter Lover’s Day!!!! :)