Vegan Chocolate-Peanut Butter Cupcakes

• 1-23 cup All Purpose White Flour
• 1/2 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1- 1/4 cup Sugar
• 1/2 cups Vegan Margarine
• 1 teaspoon Vanilla Extract
• 1/2 cups Warm Water
• 1/2 cups Coffee
• 1 cup Creamy Peanut Butter
• 1/2 cups Vegan Margarine
• 1 teaspoon Vanilla Extract
• 1/2 cups Powdered Sugar

1. For the cupcakes:
2. Combine flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
3. In a separate bowl, cream sugar, margarine, vanilla, water and coffee.
4. Add the flour mixture a little at a time until well incorporated and smooth.
5. Fill lined muffin tins about 2/3 full of batter.
6. Bake at 350 degrees F for 25 minutes.
7. Let the cupcakes cool completely before frosting.
8. For the frosting:
9. In a food processor, combine peanut butter, margarine, and vanilla extract.
10. When the mixture is blended, add the powdered sugar and blend until smooth.

flour, cocoa, baking powder, baking soda, salt, sugar, margarine, vanilla, water, coffee, peanut butter, margarine, vanilla, powdered sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-chocolate-peanut-butter-cupcakes/ (may not work)