Ingredients: 1/2 tsp. baking powder,1/2 tsp. baking soda,About 1 oz. bittersweet chocolate, chopped,1/2 cup vegetable or canola oil,1 tsp. chocolate flavor (I used Spices, etc., purchased online),1/2 cup freshly brewed coffee, decaf or regular,1/2 cup plus 2 Tbsp. light corn syrup,pinch of cream of tartar,7 Tbsp. Jif Natural Creamy Peanut Butter,1/2 cup Dutch cocoa powder, sifted,1 large egg,2 large egg whites, room temperature,1/3 cup plus 2 Tbsp. granulated sugar, divided use,1/2 cup granulated sugar,1/4 cup light brown sugar,1/4 cup light brown sugar,1/4 cup pure maple syrup,About 1/4 cup honey-roasted peanuts, crushed or chopped,1/4 tsp. salt,pinch of salt,1/2 cup soy milk,1 Tbsp. soy milk,2 Tbsp. confectioner’s sugar,1-1/2 cups unbleached all-purpose flour, whisked then lightly spooned and leveled,1/2 tsp. vanilla powder or vanilla extract,1 tsp. pure vanilla extract,3 Tbsp. water
Instructions:
- Heat oven to 350F. Line a 12-cup muffin tin with paper liners. In large bowl, whisk together cocoa powder, flour, baking powder, baking soda and salt. In medium bowl whisk egg, oil, sugars, flavorings and coffee. Stir wet ingredients into dry ingredients using a spoon or spatula. Batter will be somewhat lumpy — do not over mix it to make it smooth. Using an ice cream scoop (1/4 cup), fill paper liners.
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