3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 medium bananas, mashed
1/4 cup white sugar + 2 tablespoons
2 tablespoons cornstarch
1/4 cup soy milk
1/3 cup soy margarine, melted
Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray.
Spoon muffins into the muffin pans -- filling each about half way. Bake about 12-15 minutes or until edges are lightly browned and sticking a toothpick in the center of the cupcake comes up dry.
The Chocolate Filling:
1/4 cup soy milk, + 2 tablespoons
2 tablespoons soy margarine
1 cup very high quality vegan chocolate chips or chopped vegan chocolate.
Combine the soy milk and margarine in the top of a double broiler, heating until the margarine melts. Add the chocolate and stir until until the chocolate melts.
2 Tablespoons soy margarine, softened
2 Tablespoons smooth peanut butter
1-1/2 cups powdered sugar
4 Tablespoons soy milk
1/2 teaspoon vanilla
Combine all of the ingredients in a large bowl and beat with an electric mixer until smooth.
Once cupcakes have cooled thoroughly use a sharp paring knife to cut the top off in a conical shape.
Spoon chocolate filling into the well you've created in the cupcakes (do not overfill). Place the cut off tops back onto the cupcakes.
Fill a ziplock bag with a hole in one corner or pastry bag with your peanut butter frosting and pipe frosting over the top of your cupcakes.
Although cupcakes are usually a food you eat with your hands, you may want to use a fork for these, they can get a bit messy.