Makes: 12 cupcakes

Chocolate Chip Peanut Butter Cupcakes

Makes: 12 cupcakes


2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup pure maple syrup
2/3 cup soft silken tofu
1/2 cup natural smooth peanut butter
3 tablespoons dairy-free milk (soy-, rice-, almond-, or oat based)
1 teaspoons vanilla extract
1/2 cup dairy-free chocolate chips
Chocolate Frosting or Peanut Butter Frosting


Preheat oven to 350˚F. Mist 12 muffin cups with nonstick cooking oil spray and set aside.

Into a large bowl, sift together the flour, baking powder, and salt and set aside. In a blender, combine the maple syrup, tofu, peanut butter, dairy-free milk, and vanilla and process until smooth. Pour the liquid ingredients into the dry ingredients and stir until blended. Stir in the chocolate chips.

Transfer the batter into the prepared muffin cups and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out fry. Remove from the oven, cool for 10 minutes, and release the cupcakes. Frost with Chocolate Frosting or Peanut Butter Frosting when completely cool.

Excerpted from Tofu 1-2-3 by Maribeth Abrams with permission from John Wiley & Sons © 2006. Photographs by Joseph De Leo.

From the Cookbook

Tofu 1-2-3

Tofu 1-2-3

Photos By: Joseph De Leo
Photo By: Joseph De Leo

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