Vegan Chocolate-Peanut Butter Cupcakes!

While in class... I noticed a girl reach into her backpack and grab a pack of Butterfinger BB's (Which I did not know still existed! Or maybe she has had them stashed for years?)... Anyway, I joked with her asking if I could have one (even though I cannot)... and she said NO!?.... In all seriousness.... And that is the end of my story.

Chocolate-Peanut Butter Cupcakes! (Vegan)

 

Ingredients:

 

1 and 1/2 cup                    Cake flour OR Gluten free All-purpose baking flour
3/4 cup                              Sugar
1/4 cup                              Cocoa powder (preferably dark)
1 tsp.                                 Baking soda
1/2 tsp.                              Sea salt, fine
5 tbls.                                Vegetable oil
1 tbls.                                White vinegar
1 tsp.                                 Pure vanilla extract
1 and 1/4 cup                    Water


Pre-heat oven to 350. Line a standard muffin pan with cupcake liners. In a medium sized bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Beat in oil, vinegar, vanilla, and water until fully incorporated and most of the flour pockets are gone (mixture will be super watery but magic happens in the oven). Pour evenly into liners and bake until done (toothpick comes out clean). 

Peanut Butter Buttercream:

8 tbls. (1 stick)                                   Vegan butter
1/2 cup                                               Creamy natural peanut butter  
2 cups                                                 Powdered sugar
1-2 tbls.                                              Non-dairy milk (optional)


In a medium sized bowl, beat butter with a hand mixer until lightened. Beat in peanut butter until fully incorporated. Slowly add powdered sugar until fully incorporated and smooth. Add non-dairy milk as needed.