You guys these are so friggin’ good. SO good. A few things:
- This is all from scratch. If you bake things sporadically, my guess is you have a majority of these items in your pantry already.
- I’ve been watching too much cupcake wars.
- I think I can give Sprinkles a run for their money with these cupcakes.
- Even without the frosting, the cupcakes are bomb dot com.
- Make sure you have a place to bring them or else you’ll eat them all.
This is me, letting myself eat something unhealthy.
I’m usually a health nut… I nearly died last week when we left Josh with family and they gave him McDonalds. They said “He scarfed it down so fast, it was crazy!” and I was like, “yeah, probably because he’s never had anything like it.” So when I made these, I sort of felt bad for him. He started crying because I ate one of these in front of him while I forced him to eat his green beans. But you know what… I think I’ll let him have one of these cupcakes for dessert tonight.
This is how good they are. They take the health nut out of me.
Enjoy, y’all 🙂
Chocolate Cupcakes with Peanut Butter Frosting:
Yields: 12 cupcakes
- 1 C all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 C sugar
- 1/2 C cocoa powder
- 1/2 C plain yogurt
- 1/4 C vegetable oil
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1/2 C freshly brewed hot coffee
Peanut Butter Frosting:
- 1/3 C butter (softened)
- 1/3 C peanut butter
- 1 C powdered sugar
- splash of milk
- Preheat oven to 350 F and line a muffin pan with cupcake liners.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared cupcake pans, filling about 3/4 of the way to the top. Place in oven for 12-14 minutes or until you can stick a fork or toothpick in the center and it comes out clean.
- After trays have cooled slightly, remove cupcakes and place them on a cooling rack.
- Place butter & peanut butter in a large bowl. With an electric mixer on low, beat together until thoroughly mixed.
- Add powdered sugar and a splash of milk and continue mixing with the electric mixer on low until thoroughly combined, using a rubber spatula to scrape down sides of the bowl. Add more milk if needed to get the desired consistency.
- Pour frosting into Ziplock bag, cut a tiny hole in the corner and squeeze onto cupcakes.
Cupcake Recipe adapted from: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe.html?oc=linkback