Preheat oven to 350°F. Grease or line a muffin pan.
In a large bowl, whisk together the dry ingredients. In a medium bowl, combine the wet together until well mixed. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined.
Pour into the muffin pan and bake for 17 to 20 minutes. Remove cupcakes from pan and allow to cool on a wire rack. Frost with Nutter Butter Frosting and drizzle with melted nondairy chocolate. Feeling even crazier? Top with chocolate-covered peanuts.
Make the frosting
With an electric mixer, cream the vegan butter on medium speed until fluffy. Beat in the peanut butter, and then gradually add in the powdered sugar. Add the nondairy milk and vanilla extract until light and fluffy.
CARA’S TIP: If you desire, you can switch to almond butter for this recipe, or if you are allergic to nuts, you can use a nut-free spread like SunButter instead.