Monday, April 2, 2012

Chocolate Peanut Butter Cupcakes

Chocolate Cupcakes with Peanut Butter Frosting

Chocolate Cake

1/2 cup (1 stick) butter, room temperature
1 1/4 cups sugar
2 large eggs
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla

Preheat oven to 350 degrees

Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine, keep to the side.

Beat butter until softened, add sugar and beat until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating until well combined. 

Measure out the milk and vanilla and stir to combine. 

Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Stir in chocolate chips.

Bake for 16-18 minutes or until a cake tester comes out clean.

Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Place the butter and peanut butter into a medium bowl, and beat until combined. 
Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. 
Beat for at least 3 minutes for it to get good and fluffy.

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