Vegan cupcakes topped with a chocolate graduation cap. Perfect for any graduation party.
1 tsp white vinegar
1 1/2 Cup almond milk
2 Cups all-purpose flour
1 Cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 Cup vegan butter melted (I used Earth Balance)
2 tsp vanilla extract
3 Cups powdered sugar
1 Cup room temperature vegan butter
1 tsp vanilla extract
5–7 drops of food coloring (optional)
In a small bowl mix the vinegar and almond milk together and set aside for 5 mins.
Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with baking cups.
In a large bowl mix together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl combine the almond mix, melted vegan butter, and vanilla. Pour the liquid mixture into the dry mixture an stir until everything is incorporated but don’t over stir.
Spoon the batter into the muffin pan and bake for 20-22 mins or until a toothpick comes out clean. Allow the cupcake to cool completely before decorating.
For the frosting: In a large bowl beat the room temperature vegan butter together with the powdered sugar and vanilla with an electric mixer until it’s light and fluffy. Reserve 1/4 cup of the frosting to make the tassels.
Spoon or pipe the frosting onto the cupcakes.
Carefully cut the chocolate bars into square pieces.
In a small microwave-safe bowl heat the chocolate chip in 10-15 second intervals until melted.
For the graduation caps: unwrap the peanut butter cups and place them upside down on a plate. Place a small amount of melted chocolate on top proceeded by a chocolate square. In the middle of the square add another dot of melted chocolate. Press one of the Unreal Gems into the chocolate. Pipe some of the reserved frosting to create the tassels. Set the caps aside to give the chocolate time to harden.
Carefully press a graduation cap into the frosting of each cupcake.
- Serving Size: 1
- Calories: 608
- Fat: 32.8
- Carbohydrates: 78
- Protein: 5
Keywords: graduation party ideas, vegan, cupcakes, chocolate, peanut butter