Preheat oven to 325F. Drain the canned soybeans. Place in a colander and rinse well for 1–2 minutes, making sure to get all traces of the canned liquid off the beans.

Pour the beans into a mixing bowl (or blender). This is where the fun begins! Add the water, sea salt, three-fifths of the eggs, vanilla, and about one-tenth of the sweetener.

Blend together well, making sure not to leave any lumps from the beans. The batter should be slightly watery when finished.

In a separate bowl, mix together the cocoa powder, baking powder, and baking soda.

In a separate bowl, add the room-temperature butter and remaining sweetener and cream together until light and fluffy. Add the remaining eggs and beat for another minute.

Slowly add the bean mixture to the creamed eggs, blending well.

Using the colander used to drain the beans, sift the cocoa powder mix into the batter. Break up any lumps as you go. Slowly mix together until fluffy and light in color.

Get out a cupcake tray and spray it with coconut oil. Pour in the cake batter, filling them almost completely full. Bake for 40 minutes.

Meanwhile, prepare the icing. Add the softened butter to a separate mixing bowl and cream together well. Add the sweetener and continue to mix until well combined. Add the heavy cream, vanilla, and peanut butter, and continue mixing to an even consistency. Slowly add in the cocoa powder, stirring with a spoon until well incorporated. Beat the mixture for about one minute.

Refrigerate the icing while the cupcakes finish baking. Remove the cupcakes from the oven and allow them to cool. Once at room temperature, remove the icing from the fridge and mix well with a knife, ensuring that the consistency is light and fluffy. Generously frost the cupcakes. Serve and enjoy!