For the vegan chocolate cupcakes
To prepare the vegan chocolate cupcakes start heating the oven to 180°C (160° fan) gas 4.
Place paper cases in 6 muffin tins.
Whisk together the soya milk and vinegar in a mixing bowl and set aside for a few minutes to curdle.
Add the sugar, oil and vanilla and beat until foamy.
Sift in the flour, cocoa powder, bicarbonate of soda, baking powder and salt.
Stir until blended.
Spoon into the paper cases and bake for 15-20 minutes, until a skewer inserted into one of the cakes comes out clean.
Place on a wire rack to cool completely.
For the peanut buttercream
Whisk the peanut butter and margarine with an electric whisk until smooth.
Add the icing sugar and vanilla and whisk until fluffy.
Spoon into a piping bag with a shell nozzle and pipe a swirl on top of each cake.
Decorate the vegan chocolate cupcakes with chocolate shavings and chopped peanuts.