Party Series: Double Chocolate Chickpea Peanut Butter Cup Cupcakes
These easy chocolate peanut butter cup cupcakes are made with Beanie Bites Chocolate Chickpea Baking Mix, applesauce, eggs, plant milk, and maple syrup. They’re baked at 350°F for 20–25 minutes, topped with whipped chocolate frosting, and finished with dark chocolate peanut butter cups.
This was one of two cupcakes that I served at my wedding, so it contains a little more sugar than the treats I typically make. A little added sugar is perfectly okay sometimes, especially when the rest of the dessert is made with quality ingredients and includes protein and fiber, coming from the chickpeas, flax, dates from the mix, plus applesauce, and eggs!
These soft, double chocolate cupcakes are topped with whipped chocolate frosting and Justin’s Dark Chocolate Peanut Butter Cups (I ordered these from Amazon in July, which was a mistake. You can see that the chocolate melted a bit and left a mark when we unwrapped them... oh well!) They’re rich, chocolatey, and indulgent enough for a celebration while still being made with ingredients you can feel good about.
I used Miss Jones chocolate frosting because it has simple, organic ingredients without a bunch of unnecessary junk. Could I have made homemade frosting? Absolutely, and there is a recipe for a glaze at the bottom of this recipe.
But I was also baking all of the desserts for my own wedding, and I simply could not bring myself to make frosting from scratch that week! I whipped the frosting with a little powdered sugar so it would hold its shape for piping, topped each cupcake with a peanut butter cup, and hoped everyone would enjoy them. There wasn’t a single one left, so I’d say they were a success!
One of my favorite memories the day of my wedding was getting to decorate the Beanie Bites with my friends and family. Sharing that moment with them made it all feel so worth it and even more special.
Chocolate Peanut Butter Cup Cupcakes
Ingredients
For the cupcakes:
- 1 bag Beanie Bites Chocolate Baking Mix
- 1¼ cups unsweetened applesauce
- 2 eggs
- ¼ cup plant milk of your choice
- ¼ cup maple syrup
For the frosting + topping:
- 1 container Miss Jones Chocolate Frosting
- ¼ cup powdered sugar
- Justin’s Dark Chocolate Peanut Butter Cups, for topping
Instructions
- Preheat the oven to 350°F.
- Add the Beanie Bites Chocolate Baking Mix, applesauce, eggs, plant milk, and maple syrup to a large bowl.
- Stir until everything is thoroughly combined.
- Lightly spray your pan with cooking oil before adding the batter to prevent sticking, or use cupcake liners.
- Divide the batter between cupcake wells. You can also spread the batter into a cake pan if you would rather make a cake.
- Bake for 20–25 minutes, or until a knife or toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Add the chocolate frosting and powdered sugar to a mixer. Whip until light, fluffy, and firm enough to pipe.
- Pipe the frosting onto each cooled cupcake and top with a Justin’s Dark Chocolate Peanut Butter Cup.
- I used these cute cupcake wrappers to make them appropriate for the occasion!
Prefer a Homemade Topping?
If you would rather make your own topping, this creamy, date-sweetened coconut glaze would be delicious with the chocolate cake. It won’t pipe like traditional frosting, but it creates a creamy coconut layer with plenty of natural sweetness.
Creamy Date-Sweetened Coconut Glaze
Ingredients
- 1 can full-fat coconut milk (13 ounces)
- 12 pitted dates
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Add all of the ingredients to a blender.
- Blend until completely smooth and creamy.
- Refrigerate for 30 minutes to help the glaze thicken.
- Spread it over the completely cooled cake or cupcakes.
Whether you use the whipped chocolate frosting or homemade coconut glaze, these cupcakes are an easy way to turn a bag of Beanie Bites Chocolate Baking Mix into something party-worthy. The peanut butter cups made our wedding version extra special, and judging by the empty tray, our guests agreed!
FAQ's
Can I make these cupcakes vegan?
Yes! Use your favorite plant milk, and to replace the two eggs, combine 2 tablespoons of ground flaxseed or chia seed with 6 tablespoons of water. Let the mixture sit for 5–10 minutes, until it thickens into a gel, then add it to the batter in place of the eggs. The cupcakes may be slightly denser, but they’ll still be delicious, have more fiber, and completely vegan when paired with vegan frosting and toppings.
Are These Gluten-Free?
Yes. These cupcakes are made with the Beanie Bites Mix, which uses sprouted chickpeas instead of traditional wheat flour. However, they’re currently produced in a shared kitchen that also processes all common allergens, so they are not certified celiac-safe or allergen-safe at this time.
Can I make this recipe as a cake?
Yes. Pour the batter into a greased cake pan and bake at 350°F until a toothpick inserted into the center comes out clean. The baking time will vary depending on the size and depth of your pan.
Can I make the cupcakes ahead of time?
Yes. Bake the cupcakes ahead of time and store them unfrosted in an airtight container. Frost and decorate them after they have cooled completely.
How Should I Store the Cupcakes?
Store the cupcakes in an airtight container for up to three days. Freeze any cupcakes you don’t plan to eat within that time so you can enjoy them later.