September 7, 2010

Chocolate Cupcakes with Peanut Butter Frosting

Guess what I made for our Memorial Day Party?  Oh, you guessed it, you're so smart.  I'm a fan of Chocolate and Peanut Butter coupled together, are you? OK, well these will make you very happy.  They aren't difficult and oh so yummy.  The frosting texture is different then you'd expect from your everyday average glossy frosting, but it melts in your mouth.  I hope you'll give em a whirl.

Let's start with the cupcakes, this is a very simple Hershey recipe.  The nice thing about this recipe is you can add all the dry ingredients in a bowl, and then just pile the wet ingredients right on top of that.  One bowl, I love it.

Start with the sugar.  2 cups.

Next, add the flour.

Now the star of the show, the chocolate.

You must have baking powder ya know.

Surprisingly you have to have baking soda too.

Now a touch of salt. Salt and chocolate are yummy together. Oh who am I kidding, chocolate and anything are yummy together.

Now frantically stir; like my two year old is demonstrating.  Just kidding, well this is my two year old but she just likes to stir stuff.  Although, you probably should give this a nice gentle stir just to incorporate all the ingredients.

Now add the eggs

and the milk...

...then the oil...

vanilla, and hot water (not pictured).

Begin by turning your mixer on the lowest speed until things start to combine.  This mixture will be runny so don't fret.

I transferred this into a bowl with a pour spout to simplify things.

Hopefully you've got some cupcake cups ready.

Fill the cups 3/4 of the way, then pop them in a 350 degree oven for about 20 minutes.

Aren't they lovely?

Now for the frosting.  In this bowl is a stick of butter (that's 1/2 cup) and 1 cup of creamy peanut butter.

Slowly incorporate the powdered sugar...

and the milk until it's creamy.  Then beat for an additional 3 minutes until it's nice and fluffy.

You can see the color has lightened a little and the texture has changed.

Now frost your cooled cupcakes. 

The cupcakes are very moist and chocolaty, and the frosting just melts in your mouth.  Great combination, wish I'd thought of it. The recipes are below.

Hershey's "Perfectly Chocolate" Recipe: Hershey's "Perfectly Chocolate" Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
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
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Fluffy Peanut Butter Frosting: Peanut Butter Frosting

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

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