~ for the cupcakes:

~ dry:
½ cup buckwheat flour
½ cup potato starch
¼ cup brown rice flour
½ cup non-alkalized cocoa powder
¾ cup coconut sugar or other minimally processed dry sweetener
1 tsp baking powder
1 tsp baking soda

~ wet:
1½ TBS flax meal + 3 TBS water
1 cup cashew milk (No substitutions! It's the fat content that provides the richness needed since we're not using oil)
½ cup unsweetened applesauce
3 TBS raw cashew butter
1 tsp pure vanilla extract
1 tsp apple cider vinegar

~ for the peanut butter filling:
¼ cup peanut butter
¼ cup raw cashew butter
2 TBS maple syrup
3 TBS unsweetened soy milk or other non-dairy milk

NOTE: if using as an icing, double these amounts

~ for the ganache icing:
1 10 oz. bag vegan chocolate chips
1 cup full fat coconut milk (like I said, you may want to use the peanut butter icing instead!)