Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Chocolate Chip Cupcake Recipe with Chocolate Icing

1/2 cup creamy, roasted peanut butter (unsalted)
1/2 cup agave nectar
2 eggs
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1/2 cup roasted peanuts (unsalted), chopped
1/2 cup dark chocolate chips 73% cacao

1. In a large bowl, with a hand blender, mix peanut butter, agave, and eggs until creamy.
   
2. Blend in salt and baking soda.
   
3. Fold in peanuts and chocolate.
   
4. Scoop batter a heaping 1/4 cup at a time into paper-lined cupcake pan.
   
5. Bake at 350° for 20-25 minutes.
   
6. Cool for 2 hours.
   
7. Top with Vegan Chocolate Frosting.

Makes 11 or 12 cupcakes. Source: Elana's Pantry