Dark Chocolate Cupcakes with Peanut Butter Frosting

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Is it wrong to make your own Mother’s Day cupcakes? I just couldn’t resist doing it because I was craving 1 of my favorite flavor combinations: peanut butter and dark chocolate. I’ve been snacking on a huge bag of peanut butter M&M’s I bought from Sam’s Club so I think that might be what triggered the craving. I even used them in the Dark Chocolate Cupcakes with Peanut Butter Frosting! Dark-Chocolate-Cupcakes-with-Peanut-Butter-Frosting

With the promise of a clean home tomorrow (I’m not holding my breath) I’m hoping to be served breakfast in bed with one of these darling creations on the tray. Again, not holding my breath but I am hoping.

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If you have a passion like I do for peanut butter and chocolate you’re going to love these. I will warn you these aren’t over the top sweet – rich, but not overly sweet. They’re incredibly easy to make and almost sinful to eat. Letting the kids decorate them gives them an out for presents. This is especially great for younger kids who can’t shop by themselves.

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Dark Chocolate Cupcakes with Peanut Butter Frosting
Author: Amber
Ingredients
  • [b]Cake:[/b]
  • 1 2/3 cups sugar
  • 1 3/4 cups flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 24 Peanut Butter M&M’s (*optional)
  • [b]Frosting:[/b]
  • 1 cup peanut butter, creamy
  • 3 tablespoons butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 scant pinch salt
  • 3 tablespoons milk
Instructions
  1. [b]Cake:[/b]
  2. Preheat the oven to 350 degrees F. Line 24 cupcake tins with liners (or spray with nonstick cooking spray).
  3. Combine the dry ingredients in a large bowl and whisk together.
  4. Beat in the oil, milk, vanilla and eggs and use a hand mixer set on medium to mix for 2 minutes.
  5. Slowly add the boiling water and whisk to incorporate that into the cake mix.
  6. Fill the cupcake tins 2/3 full with the mixture, press 1 peanut butter M&M into the batter (*optional) and bake for 22 minutes or until a toothpick comes out clean.
  7. Allow to cool in the tins for 10 minutes then place on a wire rack to continue cooling.
  8. [b]Frosting:[/b]
  9. Whip the peanut butter for 1 minute in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and continue to whip.
  10. Slowly add the sugar,salt and vanilla and increase the speed to medium. Mix for 2 minutes.
  11. Reduce the speed and carefully add the milk, 1 tablespoon at a time, to reach the desired consistency.

 

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