Day 2 of the 2013 Cupcake Palooza. Chocolate Cupcakes with Peanut Butter Buttercream. I've made these a couple of different times and they are always good. And they always make me want a big glass of milk even though I'm pretty lactose intolerant and that would make my stomach hurt. I think it's the peanut butter, it makes me think of the peanut butter sandwiches I ate when I was little!
And, funny story, I tried to take some of these to the neighbor's as a thank you and got almost to the front step, slipped on some ice, did that crazy cartoon save yourself dance, and proceeded to drop the plate of cupcakes on the sidewalk. It's a good think this recipe makes a few extra!
Anyway. This is my basic devil's food cupcake. Pretty much my go to chocolate. The frosting is straight up peanut butter tonight but as I was frosting I was thinking that the next time I will swirl chocolate buttercream and the peanut butter cream together. There's always a next time for me :)
Chocolate Cupcakes with Peanut Butter Buttercream Frosting
about 30 cupcakes
Cupcakes:
1 Devil's Food cake mix
1/2 c. oil
1 c. buttermilk
3/4 c. sour cream
3 eggs
2 tsp pure vanilla extract
1/2 bag peanut butter chips (opt)
Frosting:
1/2 c. butter softened
1/2 c. peanut butter
3-4 c. powdered sugar
1 T. pure vanilla extract
2-3 T. milk (I eyeball it, there isn't a whole lot of measuring)
1. Mix cake mix, oil, eggs, sour cream, and butter milk.
2. Add vanilla and beat for a couple of minutes until smooth.
3. Fold in peanut butter chips if using.
4. Fill cupcake liners
5. Bake at 350 for 15-17 minutes
6. Cream butter and peanut butter together
7. Gradually add the powdered sugar and milk alternating until frosting is the right consistency.
8. Add vanilla. Beat until fluffy.
No comments:
Post a Comment