Ingredients: 1-1/2 c granulated sugar,6 Tbsp unsalted butter, softened,2 oz milk chocolate bar, melted,1/3 c canola or vegetable oil,2 large eggs, at room temperature,1 tsp vanilla extract,1/2 c brewed coffee, at room temperature,1/2 c heavy cream,2-1/2 c all-purpose flour, sifted,1 tsp baking powder,1/2 tsp baking soda,3/4 c cocoa powder,1/2 tsp salt,1 tsp peanut butter for each cupcake, to swirl into batter,1 c smooth peanut butter,1/2 c unsalted butter, softened,1/4 tsp salt,3 c powdered sugar,3/4 c heavy cream
Instructions:
- Chocolate Peanut Butter Cupcakes
- Preheat oven to 350°F.
- Using a Kitchen
- Aid stand mixer or a handheld electric mixer, cream together butter and sugar.
- Add melted chocolate, oil, eggs, vanilla, coffee, and heavy cream and mix again just until smooth.
- In a separate bowl, mix together all dry ingredients (flour, baking soda, baking powder, cocoa, and salt).
- With the mixer turning at low speed, slowly add the dry ingredients to the wet.
- In a greased or lined cupcake pan, spoon batter into each cup, filling only halfway.
- Add 1 teaspoon of peanut butter to each cup and swirl into the batter, using a chopstick or butter knife.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean.
- Homemade Peanut Butter Frosting
- Again, using a Kitchen
- Aid stand mixer or a handheld electric mixer, mix together the peanut butter and softened butter.
- Then add vanilla and salt and mix again.
- With the mixer turning at low speed, slowly add the powdered sugar.
- Then slowly add the heavy cream until your frosting is light and smooth.
- Once the cupcakes have cooled to room temperature, frost them any way you’d like. Have fun and enjoy!
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