Chocolate cupcake with peanut butter frosting

Today we've been packing and getting ready for our flight home tomorrow. We're leaving at noon so it's nice we don't have to get the kids up so early and can take our time today and tomorrow. Last night here we have been enjoying  take out salads from a cafe near us. They were filled with vegetables and quinoa and avocado dressing. They were very fresh and a perfect ending to our day.

Right before we left I made chocolate cupcakes with a peanut butter frosting to celebrate the most wonderful and cute little boy's 5th birthday. His name is David and he's Bella's best friend. They have known each other since they were 10 month old in daycare. I don't make cupcakes very often but these came out very well. I forgot to post the recipe so per request here it is.

1 cup almond milk mixed with 1 tsp apple cider vinegar and let it sit for 5 minutes
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1 cup white spelt flour
1/3 cup cocoa powder
1/2 tsp baking powder
3/4 tsp baking soda
1/2 cup dark chocolate chips
1/4 tsp salt

Preheat oven to F350. Whisk together the soy milk/vinegar, canola oil, sugar and vanilla. In large bowl combine spelt flour, cocoa powder, chocolate chips baking powder, baking soda and salt. Slowly add the wet ingredients and blend well. Pour batter into paper or silicon cup cake molds, filling them 2/3.  Bake for 25 minutes. Let them cool completely before attempting to spread the frosting on.

Frosting:
1/2 cup creamy peanut butter
1/4 cup almond milk
3/4 cups powdered sugar

Combine almond milk and peanut butter until mixed. Whisk in the powdered sugar until fluffy. The frosting work best if left to rest in fridge a few hours and then whisk the frosting fluffy and spread on the cup cakes.