Peanut Butter Cupcakes

Ingredients
Cupcakes (makes 12)
¾ cup soy milk
2 tablespoons apple cider vinegar
½ cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup granulated sugar
2 tablespoons dark molasses
1 teaspoon vanilla extract
2 teaspoons ground flaxseed
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup peanuts (for garnish)

Quick Melty Ganache
3 tablespoons soy creamer or soy milk
1/3 cup semisweet dark chocolate chips

Directions

Cupcakes
1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
2. Mix soy milk 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. Add the dry ingredients to the wet and mix until just combined.
5. Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and
transfer to cooling racks.

Quick Melty Ganache
Heat soy creamer in a small saucepan over medium heat till just about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula, scoop into a prepared pastry bag or plastic bag with the tip chopped off, or drizzle haphazardly with a fork. Will set when fully cooked.

Assembly:
Pipe the ganache on the cupcakes in a zigzag or swirly pattern. Alternatively, you can just spoon it on and call it a day. Sprinkle with chopped nuts. Place cupcakes in the fridge to set for about 10 minutes.