Crazy for Cupcakes: Peanut Butter & Chocolate Cupcakes

In the mood for some cupcakes?  How about these Peanut Butter and Chocolate ones?  Treat yourself to some tasty goodness.

Peanut Butter and Chocolate Cupcakes
By: MallowDrama from Capital Cooking's Crazy for Cupcake Episode

Yields 12-15 standard size cupcakes

Cupcakes

Ingredients

3/8 cup unsalted butter, softened

3/8 cup creamy peanut butter, softened

1 cup granulated sugar

2 each whole eggs (large)

3/4 cup cake flour

1/2 cup whole wheat flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 cup whole milk

3/4 teaspoon vanilla extract

Heat oven to 350 degrees Fahrenheit. Place liners in cupcake pans. 

To a mixing bowl, add butter and peanut butter. Beat with an electric mixer on low speed until combined and creamy. Gradually add sugar and combine until light and fluffy. Add eggs, one at a time, mixing after each addition. 

Sift together cake flour, whole wheat flour, salt, and baking powder. Add vanilla extract to measuring cup with milk. 

Add one-third of the flour mixture to the batter and mix until just combined. Add half of the milk mixture and mix until just combined. Repeat, adding one-third of flour mixture, remaining milk mixture, and then remaining flour mixture, beating after each addition until just combined.

Portion into cupcake pans. Bake in preheated oven for 22 minutes. Let cupcakes cool about 5 minutes in the pan and then transfer to wire racks.

Chocolate Fudge Frosting

Ingredients

1/3 cup unsalted butter, softened

1/3 cup cocoa powder

8 ounces powdered sugar

1 pinch salt

1 1/2 teaspoons vanilla extract

1/4 cup milk

1/4 cup chopped peanuts

Make frosting while cupcakes cool. 

In a mixing bowl, cream butter. Sift cocoa, powdered sugar, and salt into butter. Add vanilla and milk. Beat at low speed until frosting is smooth and creamy. Spread or pipe frosting onto cupcakes. Sprinkle with chopped peanuts. To ensure that peanuts stick, sprinkle them on after each half dozen you frosting.

Photo by DC Hughes