Egg Free Chocolate Cupcakes with Peanut Butter Frosting - Vegan Adaptable

Author Joanna (Everyday Made Fresh)



  • 1 tablespoon ground flax seeds
  • 3 tablespoon water
  • 1/2 cup boiling water
  • 1/3 cup unsweetened cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup butter room temp
  • 3/4 cup sugar
  • 1 teaspoon vanilla


  • 2/3 creamy peanut butter
  • 1/2 cup butter room temp
  • 3 cups powdered sugar
  • 1/4 cup milk


  1. Heat oven to 350 degrees. Place your baking cups into your muffin tin. This recipe will make 12 regular size cupcakes.
  2. Mix together your ground flax and 3 tablespoons water, set aside.
  3. Mix together your boiling water and cocoa, set aside.
  4. Mix together your flour, salt, baking soda, and baking powder, set aside.
  5. {Yes, you use lot's of mixing bowls, but it's yummy!}
  6. In a large bowl cream together your butter and sugar.
  7. Add your "egg" and vanilla. Beat until incorporated.
  8. Start with your dry mixture and then your cocoa mixture, adding in a 3rd at a time, waiting until it's combined before adding the next. Take turns starting and ending with your dry ingredients.
  9. Once combined, spoon about 2 1/2 tablespoons per muffin cup to make even cupcakes.
  10. Bake for 15-20 minutes or until a tooth pick comes out clean.


  1. Beat the peanut butter and butter together on medium speed until smooth. Add in the powdered sugar, a small amount at a time, or you'll end up with a cloud of dust all over yourself and your counter.
  2. Add in half of your milk.
  3. Mix thoroughly. Add in the other half of your milk.
  4. You can use a piping bag, or just use a butter knife or fancy frosting thing to decorate your cupcakes with. If you don't have a piping bag but want the look of it, you can use a zip top bag and cut one of the corners off. I am not a pastry chef so I went with spreading that stuff on with a butter knife! ;-)