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Dark Chocolate Cupcakes with Peanut Butter Frosting

Amber
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Ingredients
  

  • Cake:
  • 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
  • Frosting:
  • 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
 

  • Cake:
  • Preheat the oven to 350 degrees F. Line 24 cupcake tins with liners (or spray with nonstick cooking spray).
  • Combine the dry ingredients in a large bowl and whisk together.
  • Beat in the oil, milk, vanilla and eggs and use a hand mixer set on medium to mix for 2 minutes.
  • Slowly add the boiling water and whisk to incorporate that into the cake mix.
  • 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.
  • Allow to cool in the tins for 10 minutes then place on a wire rack to continue cooling.
  • Frosting:
  • 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.
  • Slowly add the sugar,salt and vanilla and increase the speed to medium. Mix for 2 minutes.
  • Reduce the speed and carefully add the milk, 1 tablespoon at a time, to reach the desired consistency.