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Categories:
flour cocoa baking powder baking soda salt sugar margarine vanilla water coffee peanut butter margarine vanilla powdered sugar
Viewed: 38 - Published at: 6 years agoIngredients
- 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
Method
- For the cupcakes:
- Combine flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, cream sugar, margarine, vanilla, water and coffee.
- Add the flour mixture a little at a time until well incorporated and smooth.
- Fill lined muffin tins about 2/3 full of batter.
- Bake at 350 degrees F for 25 minutes.
- Let the cupcakes cool completely before frosting.
- For the frosting:
- In a food processor, combine peanut butter, margarine, and vanilla extract.
- When the mixture is blended, add the powdered sugar and blend until smooth.
