Recipes‎ > ‎

Peanut Butter Cup-Cakes

Makes about 18-20

I used a combination of Martha's One Bowl Chocolate Cupcakes and her Peanut Butter Cupcakes, halving each of the original recipes listed below.

One Bowl Chocolate Cupcakes

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.



Peanut Butter Cupcakes

1 3/4 cups all-purpose flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter; cream until smooth. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Mix sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with sour cream mixture and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days.

*Note: When combining the two batters, I put a heaping cookie scoop (about 1/4 of a cup) of the peanut butter into the cupcake papers first, and then added a scoop of the chocolate batter on top. I used a toothpick to swirl the batters together for the marbling effect.



Peanut Butter Frosting
Makes about 3 cups
From Martha Stewart Living February issue or MarthaStewart.com

6 ounces cream cheese
1/3 cup confectioners' sugar
1/2 teaspoon salt
1 cup creamy peanut butter (not natural)
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream
About 20 mini Peanut Butter Cup candies (optional)


1. Beat cream cheese and confectioners' sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, and then fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)
2. Pipe or spread frosting onto cooled cupcakes. Top with unwrapped candy, if using.

Brought to you by The Busty Baker (http://www.bustybaker.com)
Original post: http://ladolcivita.blogspot.com/2009/01/cupcakes.html


Back to Recipe Home Page
Comments