Vegan, Gluten Free... Oh and Delicious Chocolate-Peanut Butter Cupcakes

Vegan, Gluten Free... Oh and Delicious Chocolate-Peanut Butter Cupcakes

~What you will need~
1/2tsp Salt
1 Cup Buckwheat flour
1/4 Cup Oat flour
1/3 Cup Unsweetened cocoa powder
1tsp Baking soda
1 Cup Raw sugar
     **For this recipe to work, it has to be a large crystallized sugar, unfortunately honey 
         or agave wont work... The large crystallized sugar absorbed some of the excess moisture that is
         a natural consequence of using bananas and/or apple sauce when replacing fats in vegan
         cooking... The sugar helps to keep the cake from being so dense.
1 Banana
1 Cup strong coffee (I use decaf)
1/2tsp Vanilla extract
1/2 tsp Almond extract
1tsp Apple cider vinegar
Natural Peanut butter (I like crunchy)
Powdered sugar (just a very little bit)

~What you will get in return of our efforts~

One dozen moist and fluffy vegan and gluten free cupcakes!

First off Brew your coffee... you just in case you hadn't figured that part out yet...
Next put your coffee, banana, vanilla, almond, apple cider vinegar, and raw sugar into your Ninja and cream... Place off to the side and leave to sit... It will look a little frothy, don't worry that is supposed to happen!
Alrighty so, sift all of your dry ingredients into a bowl individually this is very important because these flours tend to clump and are slightly less refined than the flours that you normally use for baking, so we need to be careful to avoid clumps.
Now whisk your wet and dry ingredients together into the same bowl... Yummy!

Okay, so now at this point preheat your oven to 350 degrees F... You don't have to preheat it before this point because the next step will take long enough for the oven to get hot, but not waste energy...

Next fill your cupcake tins (with liners in them) half way up, leave a little bit in the bowl for later...

Place some powdered sugar into a bowl, grab a normal spoon, and your peanut butter... Get a scoop of your PB (the size you want depends on how much PB you want in each cupcake) drop the PB into your sugar and roll it around until you can form it into a ball... As such...

Take you PB balls (hehe) and press them into cupcake batter... See?

Cover each of your cupcakes with your remaining batter and place into the oven for 30 minutes.

Now would be a good time to clean all of the dishes that you made... This is not exactly a one dish wonder!

After 30 minutes double check that they are done... use the old toothpick trick... but I can pretty much guarantee that they are good to go at this point. Pull your tin out of the oven, and allow them to cool... apply your favorite "frosting" the kind I used for this was a kind of mad science experiment of cashews, coconut milk, and oatmeal... it still needs a lot of work so I wont bother to post it here.
I hope that you all enjoy! Miss your faces!