Ingredients

For the Cupcakes:

¼ cup Mayver’s Smooth Peanut Butter OR Extra Crunchy Peanut Butter
200ml almond milk
50ml coconut cream
170ml coconut oil
1 tsp apple cider vinegar
135g coconut sugar
50g yoghurt of choice
200g plain flour
10g baking powder
2 tsp vanilla
1/4 cup raspberry jam
1/4 cup dark choc chips, melted

For the Frosting

1 cup Mayver’s Smooth Peanut Butter
1/4 cup coconut oil

Method

1. Preheat the oven to 175 degrees Celsius fan force and line a 12 hole cupcake tray with patty pans.
2. Add almond milk, coconut cream and apple cider vinegar to a medium bowl and let sit for 5 minutes.
3. Add in coconut oil, vanilla, peanut butter and yoghurt and beat using an electric beater on medium speed until smooth.
4. Add in the coconut sugar and mix until combined.
5. Sift in dry ingredients and mix on medium speed until smooth.
6. Fill patty pans 3/4 way full and place in the oven for 24 minutes or cooked through.
7. Whilst cupcakes are baking, prepare the icing by mixing peanut butter with coconut oil using a beater until well combined.
8. When ready, remove cupcakes from the oven and set aside to cool.
9. Once cupcakes are cool, using a knife remove the centre of the cupcake in order to fill the cupcakes with jam.
10. Place raspberry jam into the centre of the cupcake.
11. Using a spoon, place icing over the top of the cupcake and drizzle with melted chocolate.
12. Serve and enjoy!