Peanut Butter Chocolate Cupcake Cones

Hi Folks,

I just wanted to share this really easy party desert recipe with you.  Everything is vegan but surely you can substitute in dairy products if you want.

Chocolate Cupcake Batter (also available here):

Dry Ingredients

1 1/2 cups all-purpose flour 

1 cup white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cocoa powder

Wet Ingredients

1/3 cup canola oil

1 cup water

1 tsp vanilla extract

1 tsp apple cider vinegar

Preheat oven to 350*F.  Combine wet ingredients into a bowl and whisk well.  Combine dry ingredients, sift well, and slowly whisk into wet ingredients.    Fill ice cream cones (with flat bottoms) up to the last line before the top with batter.  Arrange in a baking pan so that they all stand up and will not shift (packed snugly but not so tight you can't move the cones around).  Place in oven and back for 35-40 minutes.  Remove and cool.

Peanut Butter Icing (recipe also found here):

1 cup creamy peanut butter
1/2 cup vegan margarine or vegetable shortening
2 cups powdered sugar
1/2 tsp vanilla
3 tbsp soy milk

Blend peanut butter and margarine/shortening with beaters.  Slowly add in vanilla.  Add in powdered sugar 1/4-1/2 cup at a time, blending well and work out any clumps.  Add soy milk as necessary to achieve desired consistency.    Once the icing is well blended, you can take a big gallon ziploc bag, cut a small hole in one corner.  Scoop icing into the bag and work down towards the cut corner.  Twist bag as you apply the icing and you have a DIY disposable pastry bag!

I garnished mine with sprinkles and put them on a clear cake stand for our party this past weekend.  The nice thing about this recipe is that aside from the icing, the cake is not overly sweet so it turns out to be a great combination!