Dairy-free cocoa cupcakes with peanut butter filling

Name: Dairy-free cocoa cupcakes with peanut butter filling
Total time: 45 min
Yield: 12 servings
Ingredients: 0.5 tsps cream of tartar; 28.35 g bittersweet chocolate; 112 ml rapeseed oil; 1 tsp chocolate; 118.5 ml coffee; 170.5 ml light corn syrup; 7 Tbsps creamy peanut butter; 43 g cocoa powder; 1 large free range eggs; 2 large egg whites; 66.67 g sugar; 55 g brown sugar; 80.5 ml maple syrup; 36.5 g roasted peanuts; 0.25 tsps salt; 118 ml soy milk; 187.5 g flour; 0.5 tsps vanilla extract; 3 Tbsps water

Dairy-free cocoa cupcakes with peanut butter filling, marshmallow frosting make a decadent dessert. This recipe is suitable for dairy-free diets, and it's a great treat for parties or special occasions. Rich in flavor and texture, these cupcakes offer a delightful combination of cocoa, peanut butter, and marshmallow.

Ingredients

cream of tartar

0.5 tsps

bittersweet chocolate

28.35 g

rapeseed oil

112 ml

chocolate

1 tsp

coffee

118.5 ml

light corn syrup

170.5 ml

creamy peanut butter

7 Tbsps

cocoa powder

43 g

free range eggs

1 large

egg whites

2 large

sugar

66.67 g

brown sugar

55 g

maple syrup

80.5 ml

roasted peanuts

36.5 g

salt

0.25 tsps

soy milk

118 ml

flour

187.5 g

vanilla extract

0.5 tsps

water

3 Tbsps

Method

Heat oven to 350F. Line a 12-cup muffin tin with paper liners. In large bowl, whisk together cocoa powder, flour, baking powder, baking soda and salt. In medium bowl whisk egg, oil, sugars, flavorings and coffee. Stir wet ingredients into dry ingredients using a spoon or spatula. Batter will be somewhat lumpy -- do not over mix it to make it smooth. Using an ice cream scoop (1/4 cup), fill paper liners.

Nutrition:

342 kcal

Carbs

59 g

Fat

10 g

Protein

6 g

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