Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chocolate Chocolate Chip Peanut Butter Cupcakes

By Chef Linda

Sweet dreams are made from cupcakes, I think, especially when they're made with chocolate, peanut butter, and compassion. Who can deny that they're the perfect ratio of cake to frosting all in one tidy little package? You won't need any special equipment...and you won't need any eggs or dairy either. In an unusual swap, I used peanut butter for dairy-based butter which provides not only the richness we expect but a delicious complementary taste combo (swap out peanut butter for almond butter if you have peanut allergies). These cupcakes are tender, hold together without eggs, and were designed to satisfy the chocoholic in all of us. Try them, won't you?

Ingredients

 1 ¾ cup all-purpose flour
 1 cup granulated sugar
 ¾ cup unsweetened cocoa powder
 1 teaspoon baking powder
 ½ teaspoon baking soda
 1 teaspoon salt
 2 cups unsweetened non-dairy milk
 ½ cup unsalted, creamy peanut butter
 1 cup vegan semi-sweet chocolate chips, divided
 1 tablespoon mild vinegar (white or apple cider vinegar)
 1 teaspoon vanilla extract
Chocolate Ganache
 8 ounces (1 ⅓ cups) bittersweet or semi-sweet vegan chocolate, chopped
 1 cup canned full fat coconut milk

Directions

To make the cupcakes, preheat the oven to 350°F. Line two 12-cup cupcake pans with cupcake liners. Set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Heat the milk to a simmer in a small pot over medium heat. Turn off the heat and stir in the peanut butter, half of the chocolate chips, vinegar, and vanilla. Stir until everything is smooth. When the chocolate chips are completely melted, pour the milk mixture into the bowl with the flour mixture. Stir to combine. Fold in the remaining ½ cup of chocolate chips. Fill the cupcake liners 2/3 of the way full with batter. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

To make the chocolate ganache, use a small pot to bring the coconut milk to a simmer. Remove the pot from the heat and add the chocolate. Swirl the pot around so that the chocolate is covered by the milk. Cover and let sit for several minutes until the chocolate melts. Remove cover and stir until glossy and smooth. Let the ganache cool slightly before frosting the cupcakes. The longer the ganache sits, the thicker it will get. Use a spoon to swirl the ganache on the cupcakes or position the cupcakes on a wire cooling rack with a baking tray underneath. Drizzle ganache over the cupcakes. Cool slightly before serving. Cupcakes stay fresh at room temperature in an airtight container for several days or store covered in the refrigerator for up to 1 week.

Chocolate Chocolate Chip Peanut Butter Cupcakes

Chocolate Chocolate Chip Peanut Butter Cupcakes

DifficultyEasyCook Time18 mins
YIELDS
18 to 24 cupcakes

chocolate chocolate chip peanut butter cupcakes
INGREDIENTS

 1 ¾ cup all-purpose flour
 1 cup granulated sugar
 ¾ cup unsweetened cocoa powder
 1 teaspoon baking powder
 ½ teaspoon baking soda
 1 teaspoon salt
 2 cups unsweetened non-dairy milk
 ½ cup unsalted, creamy peanut butter
 1 cup vegan semi-sweet chocolate chips, divided
 1 tablespoon mild vinegar (white or apple cider vinegar)
 1 teaspoon vanilla extract
Chocolate Ganache
 8 ounces (1 ⅓ cups) bittersweet or semi-sweet vegan chocolate, chopped
 1 cup canned full fat coconut milk

DIRECTIONS

To make the cupcakes, preheat the oven to 350°F. Line two 12-cup cupcake pans with cupcake liners. Set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Heat the milk to a simmer in a small pot over medium heat. Turn off the heat and stir in the peanut butter, half of the chocolate chips, vinegar, and vanilla. Stir until everything is smooth. When the chocolate chips are completely melted, pour the milk mixture into the bowl with the flour mixture. Stir to combine. Fold in the remaining ½ cup of chocolate chips. Fill the cupcake liners 2/3 of the way full with batter. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

To make the chocolate ganache, use a small pot to bring the coconut milk to a simmer. Remove the pot from the heat and add the chocolate. Swirl the pot around so that the chocolate is covered by the milk. Cover and let sit for several minutes until the chocolate melts. Remove cover and stir until glossy and smooth. Let the ganache cool slightly before frosting the cupcakes. The longer the ganache sits, the thicker it will get. Use a spoon to swirl the ganache on the cupcakes or position the cupcakes on a wire cooling rack with a baking tray underneath. Drizzle ganache over the cupcakes. Cool slightly before serving. Cupcakes stay fresh at room temperature in an airtight container for several days or store covered in the refrigerator for up to 1 week.

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