Chocolate Peanut Butter Cupcakes

Hello!

Two weeks ago, a lovely little magazine arrived in the mail. It was the September issue of Everyday food, and while there were tons of good recipes inside, the Peanut Butter Filled Cupcakes caught my eye first. Peanut butter and chocolate is one of the BEST combinations ever, right?! The original recipe stuffs the peanut butter filling inside of the cupcake, but because I don’t own a melon baller, I had to improvise :) My version still came out pretty tasty, and it let me sprinkle chocolate chips on for fun. Not everyone is a fan of the peanut butter frosting, but the chocolate cupcake is so simple, that I’m sure your favorite recipe will do just fine. I’m storing this cupcake recipe for later use around holidays {Valentine’s Day, anyone?}

Chocolate Peanut Butter Cupcakes Adapted from Everyday Food

ingredients

for the cupcakes

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 3/4 cup water

for the frosting

  • 6 tablespoons butter
  • 1/2 creamy peanut butter
  • 1 1/2 cups marshmallow topping {like Fluff! :)}
  • Chocolate chips for garnish {optional}

to make

  1. Preheat oven to 350ºF.
  2. In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder, and salt.
  3. With an electric mixer, add in the eggs, buttermilk, oil, and water.
  4. Lightly spray 12 to 18 muffin cups with cooking spray.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20 minutes.
  7. Let cool for 5 minutes before transferring to a wire rack.
  8. Meanwhile, make the frosting. With an electric mixer, beat together the butter and peanut butter until fluffy.
  9. Fold in the marshmallow topping.
  10. With a knife, frost the cupcakes. {click here for a how-to}
  11. If desired, sprinkle some mini chocolate chips on top!
  12. Yum! :)

Have a lovely day!
B :)

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