Monday, February 6, 2012

Nutter Butter Chocolate Peanut Butter Cupcakes

I recently saw a recipe for Nutter Butter Cupcakes.  Upon seeing the recipe I immediately Googled "are Nutter Butters vegan". Guess what?  They are! I used to love Nutter Butters as a kid and I can honestly say that before yesterday I had not had one in many years!  They are as good as I remember them!



I decided to try a vegan version of the original recipe. I used a boxed cake mix like the recipe suggested  substituting apple sauce for the eggs. They turned out great! Do be sure to check the ingredients on the cake mix you use- not all are vegan.

I iced twelve of them and froze the other twelve for another day, so if you are going to ice all 24 of yours you may want to double the icing you make (or not frost them as much as I frosted mine).



Nutter Butter Chocolate Peanut Butter Cupcakes

For the cake:
1 box chocolate cake mix (I used Duncan Hines Devil's Food Cake)
Applesauce (1/4 cup for each egg you are replacing)
6 Nutter Butter cookies chopped  
12 Nutter Butter cookies cut in half  
2 tbsp chopped vegan chocolate chips (I used Ghiradelli Semi Sweet)

For the icing:
1 cup creamy peanut butter
8 tbsp vegan butter, softened (I used Earth Balance)
1 cup confectioners sugar
4 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
2 tsp vanilla extract

Preheat oven according to cake directions.

Prepare the cake batter as directed substituting 1/4 cup of applesauce for each egg you are replacing. Mix in the chopped Nutter Butter cookies.

Place cupcake liners into a muffin or cupcake pan.  Place 1/2 of a Nutter Butter on the bottom of each.  Fill with the cupcake batter until about 3/4 full. Bake according to cake package directions or until a toothpick inserted comes out clean.

As the cupcakes are baking prepare the icing by creaming the peanut butter and butter together.  I did this in a KitchenAid stand mixer. If you do not have a stand mixer you can use a hand mixer.  Slowly add the confectioners sugar and beat until incorporated.  Add the non dairy milk and vanilla and continue to mix until incorporated.

Pipe or spread the icing on the cupcakes and sprinkle with chopped chocolate.

6 comments:

  1. How much confectioners' sugar? I did not see it in the directions. Thanks.

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    1. Whoops! I updated the post to include 1 cup of confectioners sugar. Thanks for the catch!

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  2. Okay, these look amazing! What is your secret to the perfect vegan cupcake? My last couple attempts at vegan cupcakes were complete flops.. or sinks I should say. I have made successful veg cupcakes once but I don't know what I did differently..

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    1. Thank you! I wish I could tell you the magic bullet secret to vegan cupcakes but I don't really have one! A couple of observations though- I find whole wheat flour to make cupcakes very dense, so I oopt to use (less healthy) all purpose flour. Also, some cupcake recipes I have tried tend to be dry and as such I think the use of applesauce as an egg replacer helps. I recently made a chocolate cake that came out GREAT- I bet it would work just as well for cupcakes- and it was very easy! You can check it out here:
      http://www.theveganversion.com/2012/01/not-so-depressing-depression-era.html

      Of course, you could always be super lazy like me and use a boxed cake, too!

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  3. Have you tried freezing them frosted? I'd like to make them to take with me on a trip, but I'll need to make them the weekend prior and freeze them until travel day. I've had good results with freezing non-vegan frostings, but I'm new to vegan baking and have not tried this.

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    1. I have not frozen them frosted but I have frozen the frosting. It was OK when defrosted but the consistency did change a bit when I thawed it. If you do try freezing them frosted I would love to hear about how that worked!

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