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Vegan ‘Snickers’ Cupcakes

Decadent vegan chocolate cupcakes, the creamiest peanut butter frosting piled high, finished off with a drizzle of homemade caramel sauce and just a sprinkle of roasted peanuts and dark chocolate.
Course Dessert
Cuisine Australian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 cupcakes
Author Sally

Ingredients

For the Chocolate Cupcakes:

  • 1 cup almond milk
  • 1 tbsp white vinegar
  • 1/3 cup canola oil
  • 3/4 cup white sugar
  • 1 tsp vanilla
  • 3/4 cup plain flour
  • 1/2 cup self raising flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder

For the Peanut Butter Frosting:

  • ¼ cup (60 grams) dairy-free spread
  • ½ cup (125 grams) smooth peanut butter
  • 1 teaspoon vanilla
  • 2 cups icing sugar
  • 2 tablespoons almond milk
  • pinch salt optional

For the Vegan Caramel:

  • 1 cup sugar
  • 4 tablespoons dairy-free spread
  • 200 ml coconut milk
  • salt, to taste

Instructions

For the Chocolate Cupcakes

  • Preheat oven to 180°C and line a muffin tin with 12 patty cases.
  • In a small bowl combine white vinegar and almond milk. Milk will split which is fine. Set aside.
  • Using a handheld or stand mixer, beat canola oil, sugar and vanilla until combined.
  • In a separate bowl, sift flours, cocoa powder and baking powder. Slowly add to oil and sugar mixture, alternating with the milk until cupcake batter comes together, scraping down the sides of the bowl as necessary.
  • Spoon mixture into patty cases ensuring they are only ¾ full before placing them in the oven for 18 minutes or until lightly springy to touch. Let cool completely before frosting.

For the Peanut Butter Frosting

  • Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free spread and peanut butter for 1-2 minutes until creamy.
  • Add in 2 cups of icing sugar and beat on medium until combined. As mixture thickens, add in vanilla and almond milk. Add in extra icing sugar or almond milk if needed until it reaches the right consistency. Add pinch of salt to taste if frosting is too sweet.

For the Vegan Caramel

  • In a small saucepan, heat sugar giving it a stir, scraping the bottom as it starts to melt. You will get lumps and may even get some crystals which is ok, just turn the heat down lower and slowly let the sugar melt into a syrup. It will start to turn a golden colour. If it is getting too dark before the sugar has melted, then your heat is too high - turn it down and wait.
  • Once the sugar had melted, add in dairy-free spread and stir through with a whisk until melted. Add in coconut cream and whisk to combine. Let the caramel come to the boil and then let simmer for 5-10 minutes until the mixture becomes an amber colour and it has thickened. Add salt to taste. 
  • Take the caramel off the heat and allow to cool. The mixture will continue to thicken until it has cooled completely. Store extra caramel in a airtight jar in the fridge for up to 2 weeks.
  • Assemble the cupcakes. Cut a small hole in the tops of the cupcakes and fill with a small amount of the caramel. Pipe a swirl of peanut butter frosting onto the cakes, or you can just use a knife for a more rustic look. Drizzle more caramel over the top of the frosting and top with a sprinkling of roasted peanuts and chopped dark chocolate if desired.

Notes

These cupcakes are best stored in the fridge so that the peanut butter and caramel do not melt. Allow to come to room temperature before eating.