Chocolate Peanut Butter Cupcakes

For days now I have been dreaming of cupcakes. Don't ask me why, I don't even care much for cupcakes! (That's a lie, it's just that if I am actually going to splurge, it will be on something fudgy and gooey and sinfully decadent). So it is beyond me why when I close my eyes, I see a cute little bite-sized cake with perfect icing artistically swirling around the top...*Que stomach grumbling*

Maybe it is because they seem to be following me wherever I go! In D.C. last weekend we passed the Red Velvet Cupcakery on 7th Street on our way to District Chophouse for dinner. The cupcakes screamed at me from the store front window. I just wanted to go in and sneak one without Strom even knowing I left his side! I also recently discovered Diana Elizabeth, a brilliant wedding and portrait photographer who had her clients holding these in a photo shoot. I just want a cupcake. Give me the chocolate and no one will get hurt!

So when I came across this recipe (and photos) over on Elizabeth Anne Designs, I knew I had to make them. They look easy enough! (May I remind you, I'm not much of a baker. I can cook a mean entree, but dessert? Not so much).

Chocolate Peanut Butter Cupcakes

Chocolate Cupcakes

• 1 1/2 c. all-purpose flour
• 3/4 c. unsweetened Dutch-process cocoa powder
• 1 1/2 c. sugar
• 1 1/2 tsp. baking soda
• 3/4 tsp. baking powder
• 3/4 tsp. salt
• 2 eggs
• 3/4 c. buttermilk
• 3 tbsp. vegetable oil
• 1 tsp. vanilla extract
• 3/4 c. warm water 

1. Preheat oven to 350. Line standard muffin tins with paper liners (Amy’s note: I always use baking spray with flour instead). With an electric mixer on medium speed, combine dry ingredients. Reduce speed to low. Add eggs, buttermilk, vegetable oil, vanilla extract, and water; beat until smooth and combined, scraping down the sides of the bowl as necessary.

2. Divide batter evenly among 18 cups, filling each about 2/3 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto rack and cool completely.Cupcakes can be stored overnight at room temperature, or frozen up to 3 months in an airtight container.

Peanut Butter Frosting

Makes 3 cups, enough for 24 cupcakes or the top of 1 sheet cake

• 2 sticks unsalted butter, cut into chunks and softened
• 1 cup creamy peanut butter
• 2 tbsp heavy cream
• 2 tsp vanilla extract
• pinch of salt
• 1 1/2 cups confectioners’ sugar

1. Beat the butter, peanut butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1-2 minutes.

2. Reduce the mixer speed to medium-low, slowly add the confectioners’ sugar, and beat until incorporated and smooth, 4-6 minutes. Increase the mixer speed and beat until the frosting is light and fluffy, 5-10 minutes.

I'll let you know how they go! 

  Bon Appetit!