Vegan Chocolate-Peanut Butter Cupcakes

For the cupcakes:

Combine flour, cocoa, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, cream sugar, margarine, vanilla, water and coffee. Add the flour mixture a little at a time until well incorporated and smooth.

Fill lined muffin tins about 2/3 full of batter. Bake at 350ºF for 25 minutes. Let the cupcakes cool completely before frosting.

For the frosting:

In a food processor, combine peanut butter, margarine, and vanilla extract. When the mixture is blended, add the powdered sugar and blend until smooth.