chocolate peanut butter cupcakes

My boys did not inherit my love of peanut butter.  My daughter on the other hand did.  It is not something that I completely understand, especially when you marry peanut butter with chocolate.  But Nathaniel did enjoy these cupcakes despite the peanut butter.  Must have been all the butter and sugar mixed in.  I'm afraid Jesse was still a lost cause.

I was a bit skeptical about this cupcake recipe.  No eggs?!  But they were delicious and light.  It was a brilliant move when I held a few back from our potluck and stashed them in the freezer.  Definitely making these again.

Chocolate Peanut Butter Cupcakes - adapted from Joy the Baker
makes 24

2 1/4 cups all-purpose flour

2 cups white sugar

1 cup unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon vanilla extract

2/3 cup canola oil

2 teaspoons white vinegar

2 cups cold water

Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.  

In a large bowl, sift the dry ingredients together.  Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.  

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet, but that’s ok.  

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.  

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

Peanut Butter Frosting

enough to frost 24 cupcakes

2 sticks (1 cup) unsalted butter, at room temperature

1 cup creamy peanut butter

3 to 4 cups powdered sugar (depending on your desired consistency)

1 tablespoon milk (I added more)

peanut butter cups, coarsely chopped

In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain.  Scrape down the bowl.  Add three cups of powdered sugar and beat on low for 1 minute.  Add milk and beat on medium high for 1 minute.  Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker.  You may need to add more milk to make a spreadable frosting.

Slather frosting onto cooled cupcakes and top with peanut butter cups.