Vegan Chocolate Cupcakes with Peanut Butter Frosting

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Every few weeks, Funk organizes a meeting at his work for a handful of people. One week he made mention that it’d be fun if he brought in some tasty treats to share with the group (translation: please send me to work with food), and added that it’d be a good way to show others how tasty vegan food can be. My poor husband gets some flack from others about succumbing to my meager plant-based diet of carrot and celery sticks. Pooooooor poor Funk is so underfed around here. Doesn’t he look like he’s withering away?




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He’s also the healthy guy in his office who shows up at work with a bag full of heart-healthy nuts, a homemade fruit smoothie, and lentils to pile onto his salad. (I’m telling you, he was like this far before I met him.) Needless to say, people think he has a food police wife.

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I decided to show them! I sent Funk off to work with a dozen of these decadent (vegan!) chocolate peanut butter cupcakes. They took me two days to bake, not because they’re hard, but because I wanted them to be perfectly perfect! I didn’t even taste one before sending the batch to work with Funk because I didn’t want to sacrifice a cupcake, so I waited with baited breath to hear if they were a crowd pleaser. Were they ever. There may or may not have been people who snagged two of these delicious cupcakes. Funk said I was the MVP of his office. Now I just have to make sure my baking isn’t something those co-workers get used to!

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Thanks to a Pinterest recipe search, I found and followed this recipe for chocolate cupcakes and this recipe for peanut butter frosting to a T. The only edit was that I found the frosting to be a bit too runny, so I added more powdered sugar to stiffen it up a bit, and made sure to keep the cupcakes in the fridge.


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