Chocolate Cupcakes with Peanut Butter Icing

Reasons I love my husband: he offers to bake cupcakes with me because he knows how much I love to bake.

The other night J and I didn’t really have any weekend plans, so he suggested that we make cupcakes. I pulled together what I had in the kitchen and came up with this chocolate peanut butter cupcake recipe. I adapted this recipe from Joy the Baker because I was working with what I already had in my kitchen. I get a lot of the things I bake from her website, like just Monday I baked this bread (with added chocolate chips!) Anywhoo, back to the cupcakes! Here are a few pictures and the recipe follows!

Ingredients 1008Sifting1008

Wet Ingredients1008MIxing1008  MIxing 21008   MIxing 31008  Pouring1008Icing1008Icing 21008  Finished1008

Chocolate Cupcakes

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  canola 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 over-mix.  The mixture will be quite wet, but that’s okay.

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

enough to frost 24 cupcakes

2 sticks (1 cup) unsalted butter, at room temperature

1 cup creamy peanut butter

3 to 4 cups powdered sugar (depending on your desired consistency)

1 tablespoon milk (or water will do too)

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 three 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.


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