Chocolate Chip Peanut Butter Cupcakes

Chocolate Chip Peanut Butter Cupcakes

Makes 12 cupcakes

Ingredients:
Flours
Baking soda
Baking powder
1/2 teaspoon salt
1 cup agave syrup
1 cup vanilla soymilk or rice milk
1/2 cup canola oil
1/2 cup creamy unsalted peanut butter
2 teaspoons vanilla extract
2 teaspoons rice vinegar
2 cups vegan chocolate chips
Oil spray

Frosting:
1/2 cup vegan margarine, at room temperature
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup vanilla soymilk or other milk
3/4 cup chopped roasted peanuts, for garnish

Directions:
1. To make the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners and coat the top of the pan with oil spray. In a large bowl, combine the flours, baking soda, baking powder and salt. Blend the agave syrup, milk, canola oil, peanut butter, vanilla and vinegar, stir into the dry ingredients, then stir in the chocolate chips. Fill the cups to the top and bake about 20 minutes, until a toothpick comes out with only melted chocolate on it. Cool in the pan on a rack.
2. To make the frosting, beat the margarine until creamy. Add the sugar, cocoa and vanilla and beat to a thick paste. Beat in the milk, 1 tablespoon at a time, until creamy.
3. Frost the cooled cupcakes with about 2 1/2 tablespoons frosting each and sprinkle with the peanuts.