Chocolate Peanut Butter Cupcakes

My amazing boyfriend's beautiful mother got me in the "chocolate-peanut butter-y" mood, and this recipe is the result of it. Enjoy! :)

Chocolate Peanut Butter Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter substitute

4 ounces semi-sweet dairy, soy, nut-free baking chocolate chips

1 cup unsweetened cocoa powder

1 1/2 cup all-purpose flower

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

2 cups confectioners' sugar

1 cup creamy peanut butter

4 tbsp softened coconut oil

1 tsp vanilla extract

4 tbsp almond milk

Directions:

Melt the butter substitute and chocolate together in the microwave.

Mix the cocoa powder, flour, baking soda, and baking powder.

In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter substitute/chocolate and whisk until smooth.

While still whisking, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 18-22 minutes

For the frosting:

Beat the confectioners' sugar, peanut butter, coconut oil, and vanilla until smooth. Be sure there aren't any clumps of coconut oil!

{To prevent the coconut oil from not mixing in completely, soften it in the microwave for about 15 seconds}

Once the ingredients are combined, beat in the almond milk one tablespoon at a time until you reach the desired piping consistency. It may be more or less than 4 tablespoons depending on the type of peanut butter you use. 

Your frosting should look something like this.

See, it's very light and fluffy; not thick at all, but not liquid-y by far.

Using a star tip, pipe the frosting onto the cooled cupcakes.

Top with mini chocolate chips.