Peanut Butter Chocolate Cupcakes

Print Friendly and PDF
Ingredients:
For the Cupcakes
  • 1 cup flour
  • 2/3 cup cocoa powder
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tspl. salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs (room temp)
  • 2 tsp. vanilla
  • 1/4 cup sour creamj
  • 1/2 cup buttermilk (room temp)- Substitute: Pour 1 tsp. distilled vinegar to 1/2 c. milk and let set for 5 minutes
Cupcake Instructions:
  1. All ingredients should be at room temperature.before making the cupcake batter.
  2. Preheat the oven to 365 degrees and line 2 muffin tins with cupcake iners. You will get 18-20 cupcakes in total
  3. In a large bowl whisk together the flour, cocoa, baking powder, baking soda, and salt.
  4. In a separate bowl - whisk together the oil sugars, eggs and vanilla.
  5. Scrap down the sides of the bowl and stir in the sour cream.
  6. Whisk in about 1/2 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the porcess with the rest of the flour & buttermilk.
  7. Spoon the batter into the prepared muffin pan, filling each about 1/2 full. 
  8. Bake 1 pan at a time in the middle rack of the preheated oven foer 17-20 minutes, or until an inserted toothpick comes out clean. Cool in the muffin pan for at least 10 minutes, then remove and conctine cooling on a wire rack.
Peanut Butter Buttercream Frosting Ingredients:
  • 1 cup butter softened to room temp.
  • 3/4 cup peanut butter (creamy)
  • 3 cups powdered sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 2-4 T. whipping cream
  • peanut butter cups, chopped heath bars or mini chocolate chips (for tops of cupcakes)
Peanut Butter Frosting Instructions:
  1. In a large bowl beat the butter until soft.
  2. Then add in the peanut butter and continue beating until evenly combined.
  3. Add the 2 cups powdered sugar, the vanilla extract and salt and carefully beat them in with the mixer on low speed.
  4. Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with the whipping cream until the desired sweetness and thickness is reached.
  5. Frost the cupcakes using a piping bag or with the flat edge of a knife. I frosted mine with a 1M Wilton start tip.
If interested in making Crazy Cake Cupcakes instead, the recipe is below...
Crazy Cake
There are a few things to keep in mind when making this recipe.
  1. Only use a glass 9X13 cake pan.
  2. Do not use any metal utensils and yes, you have to mix by hand
Ingredients:
  • 3 C. flour
  • 2 C. sugar
  • 6 T. cocoa
  • 1 1/2 tsp. soda
  • 1/2 tsp. salt
  • 2/3 C. oil
  • 2 tsp. vanilla
  • 2 tsp. vinegar
  • 2 C. water       
Cake Instructions:
  1. Sift flour, sugar, cocoa, baking soda and salt in a bowl. Then sift again into the cake pan (do not grease). Then sift again into the bowl and one more time into glass cake pan.  
  2. After sifting 4 times, make 3 wells in mixture in cake pan.
  3. Add the vanilla into one of the wells, the vinegar in the second well and the oil in the third well.  The oil will spill over and that's just fine.  
  4. Pour the water around the edges and mix with rubber spatula until thoroughly mixed like a cake mix. 
  5. Bake in a 350 degree oven for approximately 30 minutes or until toothpick 
    inserted in cake comes out clean.  
Cupcake Instructions:
  1. Sift flour, sugar, cocoa, baking soda and salt in a bowl. Then sift again into another bowl.
  2. Repeat this one more time (it should be sifted 4 times)
  3. Make 3 wells in mixture in the final bowl.
  4. Add the vanilla into one of the wells, the vinegar in the second well and the oil in the third well. The oil will spill over and that's just fine.
  5. Pour the water around the edges and mix with a rubber spatula until thoroughly mixed like a cake mix.
  6. Pour mixture into cupake liners in a cupcake pan and bake at 350 degrees for approximately 15 minutes or until toothpick inserted in cake comes out clean.
Marshmallow Frosting
  • 5 T. Flour
  • 1 C. milk
  • 1/2 C. butter or margarine
  • 1/2 C. shortening
  • 1 C. sugar
  • 1 tsp. vanilla
Instructions:
  1. Whisk the milk and flour in a saucepan on stove.
  2. Cook until it becomes a pasty substance (like paste glue)...LOL
  3. Take off heat and cool in refrigerator. (Cover with plastic wrap, so no skin forms)
  4. Make sure it is cold to the touch before adding to the rest of the ingredients.
  5. After the paste has cooled coming the sugar, butter or margarine, vanilla and paste and beat for at least 5 minutes. 
  6. Spread on cake







Subscribe to: Posts (Atom)