Chocolate Cupcakes with Peanut Butter Frosting
Makes 12 cupcakes
I use a cocoa powder that is dutched (ie, processed so the acid is stripped) this type of cocoa powder results in a deep, almost black cake. My favorite brand of cocoa powder is Valrhona.
1 cup all-purpose flour
1/2 cup cocoa powder
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
scant 1/4 teaspoon salt
1/2 cup canola oil
1/2 cup buttermilk
1 1/2 teaspoons vanilla
Preheat the oven to 350˚F and line a muffin tin with 12 cupcake papers.
In a mixing bowl whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. In a large measuring cup mix together the canola oil, buttermilk, eggs, and vanilla until the eggs are fully incorporated. Pour the egg mixture into the flour mixture and fold until just combined. Divide the batter between the prepared muffin cups, about 3/4 up each liner. Bake in the center of the oven about 25 minutes or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Cool completely before frosting.
Peanut Butter Frosting
Adapted from Sky High: Irresistible Triple Layer Cakes
Adding the peanut butter last is key here, if you add it with the cream cheese and butter no amount of mixing will bring it together into a smooth consistency.
8 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1-2 tablespoons cream
pinch of salt
1/8-1/4 teaspoon fresh grated nutmeg
1 lb. confectioner’s sugar
1/2 cup peanut butter
Using a hand mixer or stand mixer, beat the cream cheese and butter together until creamy. Add the powdered sugar and 1 tablespoon of the cream until combined completely. Add in the peanut butter and beat just until combined, beat in the remaining cream if needed to reach desired consistency. Spread or pipe onto the cooled cupcakes. [/recipe]
This is what treat-thirty looked like yesterday. SO GOOD.