Chocolate Cake with Peanut Butter Frosting

Vegan on the Cheap by Robin Robertson

p. 222 Chocolate Cupcakes with Peanut Butter Frosting

makes 12 cupcakes (or 1 cake!)

Cupcakes: 

• 1 2/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups granulated sugar
• 1/2 cup vegan margarine, softened
• 1 cup warm water
• 1 teaspoon vanilla extract

Frosting

• 1 cup creamy peanut butter
• 1/2 cup vegan margarine, softened
• 1 teaspoon pure vanilla extract
• 1/2 cup confectioners' sugar

1. Make the cupcakes: Preheat the oven to 350 degrees F. Grease or line a 12-cup muffin tin with paper liners. (I used a 12x8 flat pan that I spread with vegan margarine). Set aside.
2. In a large bowl, combine the four, cocoa, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, cream together the sugar and margarine. Add the water and vanilla and mix until smooth. Add the flour mixture, a little at a time, and mix until well incorporated. Beat until smooth, 1 minute more.
4. Spoon the batter into the prepared tin, filling the cups about 2/3s full. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 25 minutes. Set aside to cool on a wire rack for about 20 minutes or until completely cool.,
5. Make the frosting: In a food processor, blend the peanut butter, margarine and vanilla until smooth. Add the sugar and process until smooth and creamy. Scrape into a medium bowl and set aside. 
6. When the cupcakes are completely cool, frost them with the frosting. These taste best if eaten on the same day that they are made. If not using right away, cover and store at room temperature for up to 2 days.
7. Splurge a little:  Substitute almond butter for the peanut butter in the frosting. 

Close up of the frosting with little chocolate chips and sprinkles!!