Peanut Butter Chocolate Cupcakes

These cupcakes are fantastic. B is a big peanut butter fan, so he is especially excited when I make these Be sure to have a tall glass of rice milk on hand for maximum enjoyment.

Here’s what you need:

• 3/4 cup rice milk
• 2 teaspoon apple cinder vinegar
• 1/2 cup chunky peanut butter
• 1/3 cup canola oil
• 1/2 cup Sucanat
• 2 Tablespoons dark molasses
• 1 teaspoon vanilla extract
• 2 teaspoons flax meal
• 1 cup, plus 2 Tablespoons whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Frosting:

• 1/4 cup nonhydrogenated vegan margarine (EarthBalance) softened
• 1/4 cup nonhydrogenated shortening (EarthBalance) softened
• 1/2 cup cacao powder
• 2 1/2 cups powdered evaporated cane sugar
• 3 Tablespoons rice milk
• 1 1/2 teaspoons vanilla extract
• Chopped peanuts for decorating

1. Preheat the oven to 350 degrees. Line a muffin pan with 12 cupcake liners.
2. Mix the rice milk and vinegar in a cup, set aside to curdle.
3. In a large bowl cream the peanut butter, oil, sucanat, molasses, vinegar and flax meal. Add the rice milk mixture.
4. In another bowl, mix the flour, baking powder, baking soda and salt. Add to the peanut butter mixture, mix well.
5. Fill cupcake liners two thirds full. Bake for 25 minutes.
6. For the frosting: Cream the margarine and shortening. Add the cacao powder, then the sugar, rice milk and vanilla. Beat until fluffy.
7. Once the cupcakes have cooled, frost and top with chopped peanuts.

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