Dark Chocolate Peanut Butter Cupcakes

How can a cupcake help me become enlightened, you might ask? Or maybe you didn’t ask, but now you’re curious. Zen master Thich Nhat Hanh talks about how we can all become “part-time Buddhas” whenever we take a moment to enjoy a mindful breath, a smile, a mindful step, or… a thoroughly savored bite of cupcake! These dark chocolate peanut butter cupcakes, made without any animal ingredients, are our gift to you on your path of awakening. πŸ™‚

Thanks to Isa for inspiration, and thanks to you all for being part of our delicious, mindful, planet-saving family!


2 cups soy milk
2 tsp apple cider vinegar
1 1/2 cups brown sugar
2/3 cup coconut oil, warmed to liquid
3 tsp vanilla
1 cup flour
1 cup white whole wheat flour
2/3 cup cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1/2 cup smooth peanut butter, room temperature
1 tsp vanilla
2 1/2 cups icing sugar
1/4 cup soy milk
2 tbsp coconut oil


Make the cupcakes. In a large bowl, mix the soy milk and vinegar and let it sit for 5 minutes to curdle and get thick. Then mix in the brown sugar, coconut oil and vanilla. Whisk until it gets foamy.

Next, in a separate bowl, mix the flours, cocoa, baking soda, baking powder, and salt. Then pour the dry ingredients into the wet ones and mix just until they’re combined. It will be a little bit lumpy and that’s ok.

Scoop the batter into 24 paper-lined muffin tins and bake at 350F for 18 minutes. Remove the cupcakes from the muffin tins and cool on a rack.

While the cupcakes are cooling, make the icing. Mix the peanut butter, vanilla, icing sugar, and soy milk in a large bowl. Use a fork or an electric beater (if you have one) to combine it all together. Then add the coconut oil and keep mixing until it’s very smooth. Finally, cover the bowl and refrigerate for half an hour to firm up a bit.

Once the cupcakes are cool and the icing is chilled, spread the icing on the cupcakes either with a knife or using a piping bag and fancy tip. Enjoy your moment of enlightenment, savoring the darkness of the chocolate against the sweet, creamy icing. 😍

Any leftover dark chocolate peanut butter cupcakes freeze well for future mindful moments too!

Chef Maitri Carmichael brings aΒ creative and peaceful energyΒ to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

2 responses to “Dark Chocolate Peanut Butter Cupcakes”

  1. maitridojo Avatar

    Instagram comment from Nina: Look delicious, please mail some to Toronto β€οΈβ€οΈπŸ˜‚πŸ˜‚

    1. maitridojo Avatar

      Haha thanks Nina, I’d love to! 😍

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