Vegan Peanut Butter Cupcakes w/Chocolate Ganache

Peanut Butter Cupcakes

3/4 cup soy milk
2 tsp apple cider vinegar
1/2 cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup granulated sugar
2 tbs dark molasses
1 tsp vanilla extract
2 tsp ground flaxseed (I doubt leaving this out will make a huge difference)
1 cup plus 2 tbs all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat oven to 350 F and line a muffin pan with cupcake liners.
2. Mix soy mik with vinegar in a measuring cup and set aside to curdle.
3. In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla and ground flaxseeds until well combined. Add the soy milk mixture and mix until incorporated.
4. Sift the flour, baking powder, baking soda and salt into a separate bowl and mix.
5. Add the dry ingredients to the wet and mix until just combined.
6. Fill cupcake liners 2/3 full. Bake for 23-26 minutes. Remove from oven and transfer to cooling racks.


Chocolate Ganache

3 tbs soy creamer or soy milk
1/3 cup semisweet vegan chocolate chips

1. Heat soy creamer or milk in small saucepan over medium heat until just about to simmer. Remove from heat.
2. Add chocolate chips and stir til chocolate is completely melted and completely incorporated.
3. Set aside and allow to cool for 10 minutes.
4. With a spatula, scoop into a prepared pastry/piping bag or plastic bag with the tip chopped off, or drizzle haphazardly with a fork.