Preheat oven to 325 F

Open your can of soy beans and drain them. Rinse WELL in a colander. At least 1-2 minutes.

Dump beans into a mixing bowl or blender.

Add 3 eggs, 1 tbsp vanilla extract, and 1-2 tbsp Splenda

Blend very well, making sure there are NO lumps from the beans whatsoever.

In another bowl, mix together your 5tbsp cocoa powder, 1 tsp baking powder, and ½ tsp baking soda

Get a 3rd bowl and add your room temperature butter and the rest of the Splenda.

Cream together until it’s light and fluffy, then add your last two eggs. Continue to beat with a hand mixer for another minute.

Slowly add your bean mixture to your creamed eggs and blend well.

Sift cocoa powder mix into your batter and slowly mix them together. Continue blending until the batter is lighter in color and fluffy, ensuring the brownie cupcakes will rise well.

Get out your cupcake tray and spray with coconut oil. Add cake batter to the holes, filling them almost to the top.

Bake for 40 minutes and then remove.

In another mixing bowl, put your 8tbsp butter and cream it well.

Add your Splenda and continue to beat until it is well mixed.

Add your heavy cream, vanilla, and peanut butter and continue to mix until it is consistent.

Slowly add your cocoa powder and stir it in with a spoon until it is incorporated. Then you can beat it for 1 minute until everything is mixed well.

Refrigerate your batter while your cupcakes are in the oven.

Once your cupcakes are at room temperature, remove your batter from the fridge.

Mix your batter well with a knife, ensuring that the consistency is back to light and fluffy.

Generously apply your icing to your cupcakes.

In a mixing bowl, pour in 1/2 Cup heavy cream and Splenda to taste.

Whisk heavily until the cream is light and fluffy.

Cut the corner off of a Ziploc bag, and fill with cream.

Add your cream on top of your cupcakes once iced. If you have an actual pastry bag, more power to you!