Oh yes, decadence. I don’t go there a lot but there was a birthday and that’s always a damn good excuse. I saw a few vegan recipes floating around and decided to make one.

I started off making the candy. It’s super easy, don’t be intimidated. I didn’t bother dipping it in chocolate. I had other chocolately plans. The recipe for the candy (found here) also comes with a cupcake recipe but I wasn’t feeling chocolate cupcakes. I made the light peanut butter cupcakes but made them gluten free with Bob’s Red Mill Gluten Free Baking Mix. Make sure you have enough flour on hand, each GF flour is different and you don’t want a soupy mess.

Then I pushed the envelope and used a pastry tip to fill them with chocolate buttercream. Yeah. Oh, don’t worry, that wasn’t enough so I topped them with dark chocolate ganache before the candy was crushed on top.  The structural integrity of these cupcakes was compromised for the sake of a flavour explosion. And everyone who had one was completely fine with that sacrifice.

Beware, this recipe made 24 cupcakes. That’s a lot of sugar bombs to share. I hope that my new and old friends really liked them though!

Butterfinger Cupcakes -Vegan & Gluten Free!
 
Ingredients
For the Cake
  • 1 ¾ cup soy milk (or other non-dairy milk)
  • 2 tsp apple cider vinegar
  • ½ cup smooth peanut butter
  • 1 cup Earth Balance vegan margarine (2 of the baking sticks)
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 tsp vanilla
  • 2 ½ cups guten-free baking flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
For the Ganache
  • ½ cup soy milk
  • 1 tbs vegan margerine
  • 2 tbs maple syrup
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350.
  2. In a measuring cup or small bowl, combine the soy milk and apple cider vinegar, stir and set aside. In a large bowl, beat together Earth Balance, peanut butter and sugars until creamy and well combined. Add the vanilla and mix until combined. In a medium bowl, combine flour, baking soda, baking powder and salt. Stir to combine. Alternate adding the flour and soy milk to the peanut butter mixture, beating each time until incorporated. The batter with be really thick and not pourable. Scoop the batter into lined muffin tins. It will smooth itself out when baking so it doesn’t have to be perfect. Bake on the middle rack for 16 minutes or until a toothpick in the center comes out clean. Let cool in the pans for 5-10 minutes and then remove and let cool completely on a cooling rack.
  3. While the cupcakes are cooling, you can make the ganache and frosting.
  4. Bring the soy milk and margarine to a gentle boil in a small saucepan over medium heat. Remove from heat and stir in the maple syrup and chocolate chips. Stir quickly until chocolate is completely melted and smooth. Set aside to cool. You want it to cool for at least 30-60 minutes before using or it will be too runny.
  5. Put the cupcakes together!