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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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My son is a peanut butter connoisseur, so I wanted to come up with a cupcake recipe he would like. He gave them a thumbs up. If you like chocolate and peanut butter, you will agree.âCarolee Meek, Huntsville, Utah Ingredients:
3/4 cup creamy peanut butter |
1/2 cup butter, softened |
1 cup sugar |
1/2 cup packed brown sugar |
4 eggs |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup buttermilk |
creamy chocolate frosting: |
1/4 cup butter, softened |
3-1/2 cups confectioners' sugar |
1/2 cup baking cocoa |
6 tablespoons milk |
1-1/2 teaspoons vanilla extract |
1/4 teaspoon salt |
Directions:
1. In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined cups two-thirds full.
2. Bake at 350° for 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the sugar, baking cocoa, milk, vanilla and salt. Frost cupcakes. Yield: 22 cupcakes.
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