Vegan Peanut Butter-Chocolate Pretzel Cupcakes!

So I know that I did vegan chocolate-peanut butter cupcakes last week... But I decided to do a little re-vamping. These cupcakes taste devilish but are actually slightly healthy!... Well as healthy as a cupcake can get ;)...

Peanut Butter-Chocolate Pretzel Cupcakes! (Vegan)

 Ingredients:

1 cup                        Whole wheat flour
1 cup                         All-purpose flour
2 tsp.                         Baking powder
1 tsp.                         Baking soda
1/2 tsp.                      Salt
3/4 cup                      Peanut butter (creamy)
1 cup                         Coconut milk or almond milk
1/2 cup                      Canola/vegetable oil
1/2 cup                      Raw sugar
2 tbls.                        White vinegar
                                  Crushed pretzels (vegan)


Pre-heat oven to 350. Line a standard muffin pan with cupcake liners and sprinkle crushed pretzels in the bottom of each. In a small bowl, whisk together whole wheat flour, AP flour, baking powder, baking soda, and salt. In a stand mixer with fitted paddle, beat together peanut butter, coconut milk, oil, sugar, and vinegar. Slowly add dry mixture to peanut butter mixture until fully incorporated. With an ice cream scoop, scoop batter into cupcake liners. Bake until done (toothpick comes out clean). 

Vegan Chocolate Buttercream

1 cup                     Vegan butter
4 cups                    Powdered sugar
1/2 cup                  Vegan chocolate chips, melted
3 tbls.                     Coconut milk or almond milk
                               Vegan chocolate covered pretzels (optional)


With a hand mixer, cream butter. Add powdered sugar slowly until fully incorporated. Beat in melted chocolate. Beat in coconut milk until desired consistency.