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Amber

Dark Chocolate Cupcakes with Peanut Butter Frosting

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Ingredients Method

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

Method
 

  1. Cake:
  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. Frosting:
  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.