Chocolate Peanut Butter Cupcakes
{recipe from
Joy the Baker}
makes 24 cupcakes
- 2 1/4 cups organic* all-purpose flour
- 2 cups organic cane sugar
- 1 cup organic unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon organic vanilla extract
- 2/3 cup organic canola oil
- 2 teaspoons organic white vinegar
- 2 cups cold water
Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together. Set aside. In a medium bowl, whisk together the oil, water, vanilla extract and vinegar. Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok. Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean. Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
Peanut Butter Frosting
enough to frost 24 cupcakes
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup creamy peanut butter
- 3 to 4 cups powdered sugar (depending on your desired consistency)
- 1 tablespoon milk (or water will do too)
In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker. Slather frosting onto cooled cupcakes and top with coarsely chopped peanut butter cups.
* Note: I didn't use organic everything, but they were still good. ;)
