Chocolate PB Cinnamon Vegan Cupcakes with Chocolate PB Honey Cinnamon Frosting

Indulge in the rich flavors of chocolate, peanut butter, and cinnamon with these vegan cupcakes. They are moist, decadent, and topped with a creamy chocolate peanut butter honey cinnamon frosting.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup creamy peanut butter
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 1 cup almond milk or any non-dairy milk
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• For Frosting:
• 1/2 cup creamy peanut butter
• 1/4 cup cocoa powder
• 1/4 cup honey or maple syrup for strict vegans
• 1/2 tsp ground cinnamon

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Whisk the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon together in a bowl

Put the peanut butter, maple syrup, vegetable oil, almond milk, and vanilla extract in a different bowl and mix them together

Mix everything together well

Slowly add the wet ingredients to the dry ones and mix them together until you get a smooth batter

Add the chocolate chips that dont contain dairy

Fill each cupcake liner about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the cupcakes cool all the way down on a wire rack after taking them out of the oven

In a bowl, mix the peanut butter, cocoa powder, honey or maple syrup, and ground cinnamon for the frosting

Use a whisk to make the mixture smooth and creamy

Spread or pipe the frosting on each cupcake after they have cooled completely

If you want, you can add a pinch of ground cinnamon to the top of each cupcake for extra flavor and style

You can serve your Chocolate PB Cinnamon Vegan Cupcakes with Chocolate PB Honey Cinnamon Frosting and enjoy them