I’m a huge fan of the chocolate-peanut butter combo, so I couldn’t not make these. They’re chocolate and peanut butter, getting together in a hand-held cake. The cupcake part moist chocolate, the frosting whipped with peanut butter. If you like, you could add chopped peanut butter cups to the batter before baking. Or stick one on the top, using the frosting as glue. If you like things chunky, use chunky peanut butter instead of smooth. These are your chocolate peanut butter cup(cake)s – the peanut butter you use is up to you. All natural works, too. Or… try Nutella.
It’s not a typo – this batter contains no eggs. The oil adds moisture and the vinegar helps contribute lift.
Chocolate Peanut Butter Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 cup cocoa
2 tsp. baking soda
1/2 tsp. salt
2 cups cold coffee or water
2/3 cup canola oil
2 tsp. vanilla
2 tsp. white vinegar
Preheat oven to 350F and line two cupcake pans with paper liners.
In a large bowl, stir the dry ingredients together. In a medium bowl, whisk together the coffee or water, oil, vanilla and vinegar. Stir the wet ingredients into the dry ingredients, stirring just until combined.
Fill the lined cups 3/4 full with batter and bake for 25 minutes, or until the tops are springy to the touch. Cool completely before frosting. Makes about 1 1/2 dozen cupcakes.
Peanut Butter Frosting
3/4 cup butter, at room temperature
1 cup creamy peanut butter (or Nutella)
3-4 cups powdered sugar
1-2 Tbsp. cocoa (optional)
1 Tbsp milk or water
Beat the butter and peanut butter with an electric mixer until creamy and smooth. Add 3 cups of powdered sugar and the milk and beat on low until incorporated. Add extra sugar if you like it thicker, until it has the consistency of a spreadable frosting.
Slather thickly onto cooled cupcakes. If you like, top with coarsely chopped peanuts or peanut butter cups.
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