Dear Chocolate Peanut Butter Cupcakes...

Dear Chocolate Peanut Butter Cupcakes,

We had a great week.  I made six dozen of you and it was fun.  Unfortunately, after being covered in cocoa powder and peanut butter in places I don't want to mention, it is time to say goodbye for a while. I feel slightly guilty about this but I am going to share your recipe with others so that the love can go on...just not in my kitchen.  I hope you understand.

Sincerely,

Lindsay

Chocolate Cupcakes with Peanut Butter Frosting
very slightly adapted from: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

Ingredients:
1 cup milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla paste
1 cup unbleached all purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat the oven to 350.  Use paper or foil liners in a 12-cup muffin pan.  Using a standing mixer, combine the milk and apple cider vinegar in mixing bowl and allow to sit for a couple of minutes.  While the milk mixture is sitting, sift together the dry ingredients, minus the sugar.  Start the mixer and add the sugar, vanilla, and oil.  Begin adding the dry ingredients a little at a time until everything is incorporated.  Scrape down the sides if necessary.  Fill cupcake liners 3/4 of the way full.  Bake for 20 minutes. Allow to cool in the pan for 2 minutes and then remove to a cooling rake and allow to cool completely.   Makes one dozen cupcakes.

Peanut Butter Frosting
very slightly adapted from: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

Ingredients:
4 tbsp butter, softened
3 tbsp shortening
1/3 plus 2 tbsp creamy peanut butter
1 1/2 tsp vanilla paste
1 1/2 cups powdered sugar
2-3 tbsp vanilla flavored coffee creamer (you know...the one in the refrigerated section of the supermarket.  I know it is weird...just go with it.  You can substitute half and half or milk if you want.)

Using the standing mixer again, cream together the butter and shortening.  Add vanilla and peanut butter and mix until smooth.  Add sugar and creamer.  Beat until light and fluffy...about 4 minutes.  Don't forget to scrape down the sides to make sure everything is combined.  Frost cooled cupcakes.  Makes enough frosting for one dozen.

If you are a vegan...do the normal substitutions (soy milk, soy creamer, Earth balance).  Enjoy!