There are combinations of food that are just, well, meant to be. Like strawberries and cream, tomato and mozzarella, avocado and lime, peanut butter and jelly. On my mission to accomplish a complete achievement of all the splendid recipes in this book, I baked the peanut butter cupcakes, and instead of dousing with buttery frosting, opt for a berry jam or some melty ganache, or both! A simple dusting of icing sugar also works wonderfully, as the cupcakes are moist, dense and rich in their pea-nutty flavour. Perfect treat with a generous mug of hot chocolate (with marshmallows, of course).
  1. 3/4 cup milk
  2. 2 tsp apple cider vinegar
  3. 1/2 cup extra chunky peanut butter
  4. 1/3 cup canola oil
  5. 2/3 cup granulated sugar
  6. 2 tbs dark molasses
  7. 1 tsp vanilla extract
  8. 2 tsp ground flaxseed
  9. 1 cup plus 2 tablespoons all purpose flour
  10. 1 tsp baking powder
  11. 1/2 tsp baking soda
  12. 1/4 tsp salt


  1.  Preheat oven to 175*c. Line a muffin tin with cupcake liners. Mix together the milk and vinegar in a measuring cup and set aside to curdle. You should be able to see the milk split in just a few minutes.
  2. In a mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. You need not pull out the heavy machneriy for this one, just a few minutes of concentrated arm work should do the trick! Add the milk mixture and mix until just incorporated.
  3. Sift the flour, baking powder, baking soda, and salt and mix. Fill cupcake liners 2/3 full. Bake for 23-26 minutes. Remove from oven and transfer to cooling racks.Let  them cool thoroughly before decorating.

 If you liked this post, you may also enjoy:

  1. Cappuccino Cupcakes with Espresso Creme
  2. Lemon Cake
  3. Banana Bread- 2 ways


  1. The molasses is really the start ingredient here, and adds this unmistakeable depth and richness in flavour to the cupcakes. For this very reason, I would highly recommend going out and getting some molasses for this recipe.
  2. The chunkier the peanut butter, the more texture your cupcake will have. And we all love texture!
  3. Instead of spending insane amounts on ground flaxeed, just buy regular flaxeed and grind it in your processor. I’ll last months!

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