(the best ever) chocolate peanut butter cupcakes


i have found my new go to chocolate cake recipe. so dark, chocolatey and ridiculously moist – the important qualities in a chocolate cake. i made these chocolate peanut butter cupcakes from Joy the Baker for an engagement party i went to on sunday (congratulations again chris & holly!) and WOW, this is a serious dessert. buckle your seatbelts for this one, kids.

CHOCOLATE PEANUT BUTTER CUPCAKES (found here)

2 1/4 cups all-purpose flour

2 cups sugar

1 cup unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon vanilla extract

2/3 cup vegetable oil

2 teaspoons white vinegar

2 cups cold water

Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.

In a large bowl, sift the dry ingredients together. Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.

*joy used a pitcher to pour the batter into the cupcake tin, so i did the same and found that made it super easy to maneuver the liquidy batter*

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

PEANUT BUTTER FROSTING
(i halved the recipe because, though i am a champion dessert eater, i find that there is always too much frosting on everything. i originally made the full amount and piled each cupcake high, as you can see in the photos, and there was still a TON leftover – too much, people.)

1 stick unsalted butter, at room temperature

1/2 cup creamy peanut butter

2 – 3 cups powdered sugar (depending on your desired consistency)

1/2 tablespoon milk

In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add two cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker.

Slather frosting onto cooled cupcakes and top with coarsely chopped peanut butter cups (i skipped the peanut butter cups because i did not want my teeth to fall out).

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