I am using my original recipe for Black Chocolate Cake which I developed back in 2017 It's a great recipe & I love the deep dark chocolate color (*hence the name "black chocolate cake") However if you prefer a different recipe here is my updated chocolate cake recipe One Bowl~ One Hour Chocolate Cake
Prepare your cupcake tins with paper liners and preheat the oven to 350°F
First prepare the chocolate cake
Combine ground flax seed with the 9Tbs of hot water and whisk smooth
Let stand for 5 minutes to thicken to a paste
Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl
Combine the coconut oil, 1½ cup boiling water and cocoa powder together and whisk smooth
Add this liquid cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture in the bowl and whisk smooth
Scoop the batter into your prepared cupcake liners filling ¾ full with batter
bake immediately in the preheated oven for approximately 20-25minutes or when they are springy to the touch when you gently press the centers.
Toothpick test will also determine if they are done, moist crumbs not raw batter
While the cupcakes are baking prepare the fudge icing according to the recipe instructions on that post
Next mix the peanut butter cheesecake icing:
In a large mixing bowl with an electric mixer, cream the room temperature vegan butter on medium to high speed until light & fluffy
Add the sifted confectioners sugar with the peanut butter powder and vegan lactic acid (*or apple cider vinegar if using) and mix on low speed until all is incorporated, then increase the speed to medium high and mix smooth
Next prepare the optional ganache recipe and set aside to cool
Once the cupcakes are cooled & preferably cold and all of your other recipes are prepared
Hollow out the centers of the cupcakes and fill with fudge icing
Pipe the peanut butter cheesecake icing and drizzle with optional ganache and a sprinkle of chopped roasted peanuts
Notes
New improved recipe for cheesecake icing allows us to keep these cupcakes at room temperature! YAY!
However the icing will still be soft even at cool room temperature settings, so I always refrigerate these cupcakes anyway!
But due to the NO CREAM CHEESE recipe the shelf life is greatly increased
These cupcakes will stay fresh for up to 8 days wrapped well to prevent the cupcake portion from staling
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/peanut-butter-cupcakes/