Chocolate peanut butter cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 cup Cocoa
  • 1 3/4 cup Flour
  • 4 cup Powdered sugar
  • 1 tsp Salt
  • 2 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 4 tbsp Heavy whipping cream
  • 1 cup Whole milk

• Liquids

  • 1 cup Water

Found on eatingonadime.com

Description

Ingredients

• Chocolate Cupcake:
• 1¾ C Flour
• 2 C Sugar
• 1 C Cocoa
• 1½ TSP Baking Soda
• 1½ TSP Baking Powder
• 1 TSP Salt
• 2 Eggs
• 1 C Whole Milk
• ½ C Oil
• 2 TSP Vanilla
• 1 C Boiling Water
• Peanut Butter Frosting:
• ½ C unsalted butter, softened
• 1 C creamy peanut butter
• 4 TBSP heavy whipping cream
• 4 C powdered sugar

Directions

• Chocolate Cupcake:
• Line the cupcake pan with paper liners. Preheat oven to 350 degrees.
• Mix the dry ingredients, flour through salt, in a bowl.
• In a separate bowl whisk together eggs, milk, oil and vanilla.
• Add the liquid mixture to the dry ingredients. Beat for 3 minutes with an electric mixer on medium speed.
• Slowly add the boiling water to the batter. The batter may appear a bit on the runny side.
• Fill the cupcake liners ¾ full.
• Bake at 350 degrees for 20-25 minutes.
• Remove from oven and cool in the pan for 10 minutes. Remove cupcakes to wire rack and cool completely before frosting.
• Peanut Butter Frosting:
• Cream the butter, peanut butter and powder sugar until it becomes light and creamy. If it is too thick, add a few drops of the heavy whipping cream until it is the desired consistency. If the frosting is too thin, add more powdered sugar.
• Use a pastry bag with a large tip to pipe the frosting on the cupcake. You can make this as simple or fancy as you like. Enjoy!