Sift the all the dry ingredients into a bowl and make a well in the centre.
Mix the coffee liquid,vanilla, vinegar and oil together.
Stir the wet mixture into the dry ingredients to form a thick batter.
Pour the mixture into the prepared tin/s and bake until done.
Remove from the oven, and turn out onto a cooling rack to cool.Frosting:
Beat the softened margarine and peanut butter together until light and fluffy.
Slowly add the sifted icing sugar a spoonful at a time until all incorporated.
Ice the cupcakes and decorate. Recipe reprinted with permission of VanillaHouse. To see more recipes, click here.