Vegan Chocolate Cupcakes with Peanut Butter Frosting for #OXOGoodCookies

It’s that time of year again. OXO Cookies is supporting Cookies for Kids’ Cancer, and I get to share the deets with all of you!

If you haven’t heard about them already, Cookies for Kids’ Cancer is a recognized 501c(3) public charity under the laws of New Jersey. Every year, they host this amazing campaign to donate funds to researching kids’ cancer. (Read: donations are tax deductible and 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.)

So what does that have to do with these Vegan Chocolate Cupcakes I’m sharing here today? I’m so glad you asked!

This month, OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign (up to their $100,000 commitment.) You can also look out for this sticker on their baking supplies, which means that they’ll be donating on your behalf when you buy labeled baking items:

When OXO sent me this cupcake supplies set to use, I was over the moon. Last year I made these cookies for OXO and this year I decided to stick with the peanut butter theme by creating these deliciously vegan chocolate cupcakes with peanut butter frosting. The cupcake base is vegan, but you’d never guess it–it’s my favorite chocolate cake recipe as well and involves literally throwing a bunch of ingredients all at once into a large mixing bowl! As for the frosting, you can’t really go wrong with PB&chocolate, can you?

No, I didn’t think so. Helloooo, best combo ever!

If you’re looking for a great way to do good this holiday season, I totally recommend stopping by the store and buying one or all of these handy cupcake tools that I used to bake these cupcakes. I can vouch for the quality of these items: I’ve been working with OXO for nearly two years now and it’s one of the few brands I’ll trust to turn out amazing baked goods every single time. That muffin pan in particular is a personal favorite: it’s heavyset (I mean, really heavy and durable), which means all of these cupcakes cooked perfectly. Here are the links if you guys are interested!

Non-Stick Pro 12 Cup Muffin Pan: http://us.oxo.com/bfmNQ

Cupcake Icing Knife: http://us.oxo.com/bfmP3

4 Piece Baker’s Silicone Decorating Bottle Kit: http://us.oxo.com/bfmPh

Disclaimer: This is not a sponsored post. I received no paid compensation and was selected to be part of OXO’s Blogger Outreach program, for which I received a drop cookie box set to use in the making of these cookies. All opinions in this post are mine–because yes, I do think this is a darn tootin’ good cause!

Want to follow these great causes? Find them here on social media:

Twitter: @OXO / @Cookies4Kids

Instagram: @OXO / @Cookies4Kids

Facebook: facebook.com/OXO / facebook.com/CookiesForKidsCancer

Pinterest: pinterest.com/OXO / pinterest.com/Cookies4Kids

What cupcake would you bake with this OXO cupcake pan + kit? I choose these chocolate PB cupcakes!

Vegan Chocolate Cupcakes with Peanut Butter Frosting for #OXOGoodCookies

You can never fail with chocolate and peanut butter! These cupcakes are not only perfectly rich and deep--they're topped off with the perfect touch of PB...AND they're vegan!

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Ingredients

For the vegan chocolate cupcake:

• 1 1/4 cups all-purpose flour
• 1 cup white sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup warm brewed coffee
• 1 teaspoon vanilla extract
• 1/3 cup oil
• 1 teaspoon distilled white vinegar

For the peanut butter frosting:

• 1/2 cup dairy-free margarine, room temperature
• 1 cup peanut butter
• 1 1/2 cups powdered sugar
• 3 tablespoons soy milk

Instructions

For the vegan chocolate cupcake:

1. Preheat oven to 350 degrees F. Line muffin tin with 12 cupcake liners and set aside.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt until blended. Add all remaining ingredients and mix gently until smooth. Divide batter evenly among 12 liners (or until each one is 2/3 full).
3. Bake in preheated oven for 18-20 minutes, until toothpick inserted in certain comes out mostly clean with moist crumbs sticking to it. Allow to cool completely before frosting.

For the peanut butter frosting:

1. In a medium bowl, combine margarine and peanut butter. Beat in powdered sugar until no lumps remain. Add soy milk 1 tablespoon at a time until frosting reaches desired consistency. Use frosting bag and tips to frost your cooled cupcakes!