Guess what, friends. This week I discovered that Joy the Baker and I both use Knock Knock's All Out Of shopping lists to write our grocery lists on. Don't believe me? Look! You know what that means? She and I are one step closer to being blog buddies.
They're pretty fun, actually. You should get one. All the cool kids are doing it.
Chocolate peanut butter cupcakes. There's not much to say about these except that they're delicious. And pretty easy. And they made me long for a bigger muffin pan.
They're not as pretty as Joy's, but who am I to compete with Joy the Baker?
Your ingredients: Flour, sugar, oil, white vinegar, cocoa powder, vanilla, peanut butter, butter, powdered sugar, cold water, and a little milk.
First, sift together all your dry ingredients into a big bowl.
In another bowl, whisk together the oil, water, vanilla, and vinegar. Now slowly mix your wet ingredients into your dry ingredients. Don't over mix. It will be a very liquidy mixture, that's okay, don't worry. Pour into cupcake liners and bake for 22 minutes or so, until a toothpick comes out clean.
Aren't they a gorgeous, dark color? I wanted to scarf them all down right then and there.
While they're cooling, make your frosting. In a mixer, blend the butter and peanut butter until you can't see any butter chunks left. Don't even think about not using natural peanut butter in this frosting. Friends don't let friends not use natural peanut butter. Or something like that. Add in your powdered sugar, and then that litttle bit of milk. Mix it together real good.
Now just wait until the cupcakes are cooled, then frost! You can either chop up the peanut butter cups, like Joy did, or get little ones and chop them in half, like I did, or just leave them plain.
Mmmmm...
Chocolate Peanut Butter Cupcakes
From Joy the Baker
Makes about 24 cupcakes
For the Cupcakes:
2 1/4 cups AP flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp. baking soda
1/2 tsp. salt
2 cups cold water
1 tbsp. vanilla extract
2 tsp. white vinegar
2/3 cup vegetable or canola oil
For the frosting:
1 cup butter, room temperature
1 cup creamy peanut butter
3 cups powdered sugar
1 tbsp. milk
Preheat oven to 350°. Line muffin pan with cupcake liners and set aside.
In a large bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda. In another bowl, whisk together the cold water, vinegar, oil, and vanilla. Slowly mix the wet ingredients into the dry, be careful not to overmix. Pour into cupcake liners and bake for 20-24 minutes, until a toothpick comes out clean.
Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack. While they're cooling make the frosting. In an electric mixer beat the butter and peanut butter together until no butter lumps remain. Add powdered sugar and beat on low for 1 minute. Add the milk and beat on medium-high for one minute.
Once cupcakes are room temperature, frost and garnish with peanut butter cups.
Chocolate peanut butter cupcakes. There's not much to say about these except that they're delicious. And pretty easy. And they made me long for a bigger muffin pan.
They're not as pretty as Joy's, but who am I to compete with Joy the Baker?
Now just wait until the cupcakes are cooled, then frost! You can either chop up the peanut butter cups, like Joy did, or get little ones and chop them in half, like I did, or just leave them plain.
Mmmmm...
Chocolate Peanut Butter Cupcakes
From Joy the Baker
Makes about 24 cupcakes
For the Cupcakes:
2 1/4 cups AP flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp. baking soda
1/2 tsp. salt
2 cups cold water
1 tbsp. vanilla extract
2 tsp. white vinegar
2/3 cup vegetable or canola oil
For the frosting:
1 cup butter, room temperature
1 cup creamy peanut butter
3 cups powdered sugar
1 tbsp. milk
Preheat oven to 350°. Line muffin pan with cupcake liners and set aside.
In a large bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda. In another bowl, whisk together the cold water, vinegar, oil, and vanilla. Slowly mix the wet ingredients into the dry, be careful not to overmix. Pour into cupcake liners and bake for 20-24 minutes, until a toothpick comes out clean.
Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack. While they're cooling make the frosting. In an electric mixer beat the butter and peanut butter together until no butter lumps remain. Add powdered sugar and beat on low for 1 minute. Add the milk and beat on medium-high for one minute.
Once cupcakes are room temperature, frost and garnish with peanut butter cups.
Ok, I was totally going to skip tonight because Yves get's back into town at five, HOWEVER, these look absolutely fantastic and I'm wondering if I can trade you two dozen Avalon Acres eggs for one.
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