1 pkg parve chocolate cake mix. I use 560 grams but any will do.
Eggs according to the number on the package
1/4 C raw Tahina and the rest of the oil to complete the total amount of oil as directed on the package
Substitute 3 parts Coffee Rich non-dairy creamer (liquid) and 1 part water (instead of the water written on the pkg.)
2 T instant vanilla pudding (powder)
1 square softened parve baking chocolate
1/8 t vanilla extract
1/8 t cream of tartar
1/8 t baking soda
150 grams shelled walnuts
*You can add water if you feel the batter is too thick
Mix all with the mixer for a very long time, so that the walnuts are crushed and all ingredients are blended well. Put it into cupcake cups and bake at 350° until they are done. Test with a toothpick, until it comes out clean and dry.
Peanut butter filling (if you want)
1 C peanut butter
2 T powdered (confectioner’s) sugar
2 cubes melted/softened parve baking chocolate
1/2 C Coffee Rich non-dairy creamer
A pinch cream of tartar
Mix well with mixer and inject into the cupcakes after they come out of the oven. I do it when they’re still warm.