Vegan Chocolate and Peanut Butter Cupcakes

Instructions

• Preheat oven to approximately 180 degrees Celsius, and line a cupcake tin with 12 cupcake cases
• Combine coconut milk and apple cider vinegar in a jug and leave for ten minutes
• Meanwhile, sift flour, xanthan gum, baking powder, brown sugar and cocoa into a large bowl
• Add coconut oil, vanilla essence and coconut milk mixture to the bowl, and carefully fold until ingredients are just combined
• Place a vegan peanut butter cup at the bottom of each cupcake case, and spoon mixture on top
• Bake for approximately 20 minutes, or until cupcakes bounce bake when pressed
• Meanwhile, to make icing, beat shortening and butter until smooth
• Add icing sugar 1 cup at a time, beating well after each addition
• Add peanut butter and soy milk and beat for 30 seconds, or until icing is stiff and well mixed
• To make chocolate sauce, combine coconut cream, cocoa and maple syrup in a saucepan over a low heat
• Once melted, remove from heat and stir in arrowroot. Place in the fridge to thicken for 1/2 an hour
• To assemble cupcakes, pipe icing onto each cupcake, top with chocolate flakes and peanuts, and drizzle over chocolate sauce (I poured mine into a baking syringe which worked really well!)