Chocolate Peanut Butter Vegan Cupcake Recipe

Chocolate Peanut Butter Vegan Cupcakes Ingredients

2 c Bisquick

1/4 c Organic Unbleached Sugar (granulated)
1/4 c soy yogurt

2/3 c Water or plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)

2 T Creamy Peanut Butter

1 oz non-dairy chocolate chips

1 1/2 T margarine (80% fat is best)

1/2 c organic unbleached sugar

1/2 t Vanilla

1 1/2 T Hot water

2/3 c Chopped peanuts

Chocolate Peanut Butter Vegan Cupcakes Directions

Heat oven to 400.
Grease bottoms only of 12 muffin cups, or line with paper baking cups.
Mix baking mix, organic unbleached sugar, soy yogurt, 2/3 c water and the peanut butter; beat vigorously 30 second.
fill muffin c about 2/3 full Bake unitl golden brown, about 15 minutes.
Heat chocolate and margarine over low heat until melted.
Stir in organic unbleached sugar, vanilla and hot water.
Spread about 1 t chocolate glaze over top of each muffin; dip into peanuts.

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