Peanut Butter Craze pt. III - PB/Chocolate Cupcakes with a caramel frosting

Last one in my peanut butter craze series is this amazing cupcake recipe. Once again, easy to make with only a few ingredients. After this, I promise you pumpkin season will kick in, in all its glory. If however, you can't seem to get enough of peanut butter recipes, check out Whatleilaeats' peanut butter brownies.
If you make any of my recipes, don't forget to tag them with the #deathstaronamission hashtag! Thank you so much. Enjoy these!




Ingredients: (Serves 16)
Cupcakes:
1 1/2 cup all purpose flour
1 cup sugar
1/3 cup (unsweetened) cacao powder
1 tsp baking soda
A pinch of salt
1 cup water
1/4 1/8 cup peanut oil
2 tbsp applecider vinegar
1 tbsp vanilla extract
1 (giant) tbsp peanut butter
Frosting 1/2 cup vegan butter (I used Alpro)
1 cup brown sugar (Preferably the darkest you can find)
1/4 cup rice milk
1 tsp vanilla extract
3 cups powdered sugar
A pinch of salt



Method:
Cupcakes
Preheat oven to 180° (350F)
In a large bowl, whisk together all the dry ingredients. Make sure to sift your dry ingredients to avoid clumping as shown in the picture above. In another bowl, whisk all your wet ingredients. Add your dry ingredients and whisk until you get a nice and smooth dough.
Fill your cupcake pans and liners about two third full with batter. Bake for 25 minutes or until a toothpick inserted in the center of the cupcake comes out dry.
It's very important you let the cupcakes cool completely before frosting!!

Frosting
Melt the butter and slowly whisk in the brown sugar, rice milk and salt. Bring to boil and let it boil for 4 minutes. Remove from heat, add vanilla en let cool.
Using a mixer, beat the caramel mixture with the powdered sugar. If you find your frosting too thick, add some rice milk. If you find your frosting is to runny, add some powdered sugar.
Use a piping bag or a knife to cover your cupcakes with frosting. Top of with crushed caramel