Cupcakes au chocolat vegan et crème au beurre d'arachide

One-bowl vegan chocolate cupcakes with a peanut butter frosting

Aryane @ Valises & Gourmandises
These one-bowl vegan chocolate cupcakes are ready in no time and are scrumptious frosted with vegan peanut butter buttercream!
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Baking, Dessert
Cuisine vegan
Servings 12


  • 1 cup organic unbleached all-purpose flour
  • ½ cup organic whole wheat flour
  • ¾ to 1 cup organic raw sugar
  • ¼ cup organic cacao powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup warm coffee or water, or room temperature plant-based milk
  • cup organic canola oil or other vegetable oil of your choice, or even applesauce!
  • 1 teaspoon vinegar white or apple cider
  • 1 teaspoon pure vanilla extract


  • Preheat the oven to 350F(180C). Line a muffin tin with 12 silicone molds.
  • Sift all your dry ingredients together into a large mixing bowl. Add your wet ingredients, mix well to combine. The batter will be fairly runny but shouldn’t be too liquid.
  • Pour the batter into the muffin molds. Bake in the oven for about 20 minutes. The cupcakes are ready when a toothpick inserted in the middle comes out clean.
  • Remove from the oven and let cool a little before removing from the pan. Let cool completely on a rack before removing from the silicone molds and frosting.
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