Apr 22, 2009

Chocolate cupcakes with Fluffy Peanut Butter Frosting

Today is Administrative Professionals' day. I wanted to show my appreciation for the two wonderful assistants who work at my office, so I baked up some chocolate cupcakes for them. I used an old fashion chocolate cupcake recipe that I found at Chockylit's cupcake blog. Instead of using vanilla buttercream, I decided to make a peanut butter frosting and found this recipe on All recipes that everyone was raving about...over 300 people can't be wrong, right?!

The result is a yummy cupcake that's light in texture, but oh so rich in chocolate flavor!! I'm so very very happy with the chocolate cupcake itself. I'm not usually a frosting girl, but the peanut butter frosting was actually very good. I had to stop myself from "testing" the frosting too many times. It's rich with peanut butter flavor, not too sweet, and it's nice and fluffy. Try it now!! Here are the recipes.

Old-Fashioned Chocolate Cupcakes

from Chockylit's cupcake blog
makes 14 regular cupcakes
total time: 40 minutes

1/2 cup (1 stick) butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
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 teaspoons vanilla

1. Preheat oven to 375 degrees.

2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.

3. Add eggs, one at a time, beating until well combined.

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

5. Measure out the milk and vanilla and stir to combine

6. 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.

7. Scoop batter into cupcake cups about 2/3’s full (see note). Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Fluffy peanut butter frosting
from All recipes.com
enough to frost 12 cupcakes (see note)
total time: 15 minutes

1/4 cup butter, softened
1/2 cup creamy peanut butter
3 tablespoons milk, or as needed
1 cup confectioners' sugar

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. 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.

  • A few tips from Chockylit, these cupcakes bake up flat. Take care not to overfill these cupcakes (not more than 2/3 full) because they will sink if there's no room for them to expand.
  • The original recipe for the frosting is doubled. I halved the recipe because I didn't want any leftover frosting...it would be too tempting.


dollee said...

I made cupcakes tonight too! But mine were super easy strawberry crush ones. And they are glazed, so no pretty fluffy frosting.

kk said...

I saw that recipe on your blog, I will have to try it soon. I have never had strawberry crush before.


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