Aug 032010
 

I like chocolate, I like peanut butter, I like cupcakes!

Pictures

the Ingredients

the Ingredients

Amara Helping

Amara Helping

Mixing

Mixing

Mixing

Mixing

About to go in the Oven

About to go in the Oven

Just out of the Oven

Just out of the Oven

Frosting Ingredients

Frosting Ingredients

Mixing

Mixing

Mixing

Mixing

Frosted

Frosted

Moist Chocolate Cupcakes with Peanut Butter Frosting

1 1/3 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups sugar
2 whole eggs
3/4 teaspoon vanilla extract
1 cup milk
Heavenly Peanut Butter Icing
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon vanilla
1/4 teaspoon kosher salt
1/3 cup heavy cream

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Bake for 17 to 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool. Makes 20 cupcakes.

Frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.

Add the cream and beat on high speed until the mixture is light and smooth.

Recipe from here.