Because cupcakes are always a good idea…

It has certainly been a while since I last updated this blog, and I must admit I’ve missed it a great deal. I’ve still been an avid lurker though; I simply must keep up with all of your wonderful creations (although at some points, my google reader got the 1000+ mark, oops)! You’d think that after taking in all of the fantastic dishes around the blogosphere, I’d be inspired to come back with something different. Instead, I bring you one of the most classic flavor combinations around: chocolate and peanut butter (in cupcake form, no less). So, while these may not be the most innovative cupcakes around, they are sure to please most anyone’s palate. Especially my parents’, who were the lucky recipients.

Chocolate Cupcakes with Chocolate Peanutbuttercream (yes, one word)

Cupcakes

1 cup almond milk (soy milk or rice milk would work, too)

1 tsp apple cider vinegar

3/4 cup brown sugar

1/3 cup sunflower oil (melted coconut oil would work, too)

2 tsp vanilla extract

1 cup whole wheat pastry flour

1/3 cup cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Frosting

1/2 cup Earth Balance, softened

1/2 cup crunchy no stir peanut butter

1 3/4 cup powdered sugar

1/2 cup cocoa powder

1/4 tsp ground cinnamon

1 tsp vanilla extract

2 tbsp almond milk (plus more if needed)

Preheat oven to 350°F. Prepare a muffin tin, either by oiling lightly or placing muffin liners in the wells, or use 12 silicone muffin cups.

In a large bowl, whisk together the almond milk, apple cider vinegar, brown sugar, sunflower oil, and vanilla extract. Set aside.

In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

Pour the dry mixture into the wet and stir until no large lumps remain.

Spoon the batter into muffin liners until they are 2/3 full.

Bake for 18-20 minutes, or until a toothpick poked into the center of a cupcake comes out clean. Remove to wire rack to cool.

While the cupcakes are cooling, make the frosting.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) combine the Earth Balance, peanut butter and vanilla extract. Add the cocoa powder, cinnamon, and 1/3 of the powdered sugar and beat until combined. Alternate adding the almond milk and the rest of the powdered sugar until completely homogenous, then beat for another minute or two, until fluffy. Frost cooled cupcakes, or store in the fridge for later use. You may have to let the frosting come back down to room temperature before frosting your cupcakes if it is in the fridge for a significant amount of time.

Also worth noting: Gatsby says, “Meow.”

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