Brownies

• 2 cups flour
• 1 ¾ cups evaporated cane juice sugar
• ¾ cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp sea salt
• ¾ cup vegetable oil
• ¾ cup water
• ¼ cup white wine
• ¼ cup ginger ale
• 1 tsp vanilla extract
• ¼ bag vegan chocolate chips (most chocolate chips are vegan, but check ingredients and the manufacturing process to be sure)

Peanut Butter Frosting

• 1 cup peanut butter (creamy, not nutty), chocolate peanut butter if you can (add cocoa powder if you can't)
• ½ cup soy butter
• 2 cups powdered sugar
• 2 tbsp granulated brown sugar
• ½ tsp vanilla extract
• 3 tbsp soy milk

Make the Cupcakes

1. Preheat the oven to 350°
2. Mix together flour, sugar, baking powder, sea salt and cocoa powder in a bowl. Set aside
3. Mix together white wine, ginger ale, water, vegetable oil and vanilla extract
4. Begin to slowly add the wet ingredients to the dry ingredients and mix them together
5. Add the chocolate chips
6. Grease the muffin tins or use liners (or both), then pour in the batter
7. Bake 20-22 minutes, or until the cup brownies no longer appear shiny on top
8. Cool for 10 minutes, then frost with peanut butter frosting or eat plain

Make the Frosting

1. Mix together all ingredients except for powdered sugar
2. Add powdered sugar slowly to the mixture