I think that one would be hard pressed to find a more beloved combination than chocolate and peanut butter. This cupcake celebrates the classic pairing with a moist and flavorful chocolate cake topped with a rich and creamy peanut butter frosting. In a word, divine.
I made these cupcakes for a neighborhood party. The children were eating birthday cake and I assumed that the adults would be the only ones interested. As soon as they all saw these come to the table, they dropped the cake and grabbed these cupcakes. It took about 8 minutes for all 24 to be eaten. In my book, that is the sign of a great recipe.
Chocolate Peanut Butter Cupcake
Makes 24 cupcakes
1 1/2 sticks (3/4 cup) butter, room temperature
1 cup brown sugar
1/2 cup sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powder
2 tablespoons instant coffee
1 1/2 cups milk
2 teaspoons vanilla extract
Preheat oven to 375°F. Line a muffin tin with 24 liners.
Cream together butter and both sugars, until light and fluffy, about 5 minutes. Add eggs one at a time.
In a separate medium-sized bowl, whisk together flour, baking soda, salt, cocoa powder and coffee. In a measuring cup, mix together milk and vanilla. Slowly add 1/3 of dry ingredients; when incorporated, add 1/2 milk. Alternatively add dry ingredients and milk, ending with flour.
Divide the batter evenly among muffin cups. Put in oven, and reduce heat to 350°. Bake for 23 to 26 minutes. Cool in pans for 10 minutes, remove and cool completely on cooling rack.
Peanut Butter Frosting
1 stick (1/2 cup) butter, room temperature
1 cup peanut butter
2 cups powdered sugar
1 teaspoon vanilla extract
5 tablespoons heavy cream
In an electric mixer, cream butter and peanut butter. Add powdered sugar one cup at a time. Add vanilla. Add heavy cream and beat until fluffy.
Frost cupcakes with frosting.
chocolate, cupcake, dessert, peanut butter
Print This Post
You might also like