Peanut Butter Chocolate Chip Cupcakes

(gluten free and vegan) peanut butter chocolate chip cupcakes with vegan chocolate icing

In a large bowl , with a hand blender , mix peanut butter , agave and eggs until creamy.

Blend in salt and baking soda.

Mix in peanuts and chocolate.

Scoop batter one heaping 1 / 4 cup at a time into paper lined cupcake tins.

Bake at 350 for 20-25 minutes.

Cool for 2 hours.

Top with vegan chocolate frosting.

Serve.

peanut butter, agave nectar, eggs, sea salt, baking soda, roasted peanuts, cacao