CAKE - Chocolate Peanut Butter Cupcakes

By Aemelia

Ingredients

• CHOCOLATE CUPCAKES:
• 1 1/2 cups all-purpose flour
• 2/3 cup cocoa
• 1 1/3 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/3 cup oil
• 1 teaspoon vanilla
• 2/3 cup milk
• 2/3 cup hot water
• PEANUT BUTTER COOKIES:
• 1/2 cup butter, room temperature
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2/3 cup creamy peanut butter
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 oz. peanut butter chips
• FROSTINGS:
• 1 cup butter, room temperature
• 2/3 cup creamy peanut butter
• 4 cups confectioners sugar
• 1/4 cup cocoa
• 2 Tablespoons milk

Details

Adapted from bakerella.com

Preparation

Step 1

FOR CUPCAKES:
Preheat oven to 350 degrees.
Fill cupcake tray with cupcake liners.
In a large bowl, mix dry ingredients together with a wire whisk. Add eggs, oil, vanilla and milk and mix until combined. Add hot water and mix. It will be very liquid.
Fill cupcake liners about 2/3 full. Pour into liner with a large spouted measuring cup for ease.
Bake for 15 minutes or until done. Cool and make the cookies.

FOR COOKIES:
Note: You can make these ahead of time.
Beat butter and sugars for 3-4 minutes until creamy. Add the peanut butter, egg and vanilla and mix until combined.
In another bowl, stir the dry ingredients with a wire whisk and then add to the peanut butter mixture and stir until combined.
Wrap dough in plastic wrap and refrigerate for a few hours or overnight.
Preheat oven to 350 degrees. Roll dough into small balls about an inch or so in diameter. Chill again if necessary and then roll in peanut butter chips.
Place on a parchment lined baking sheet and bake for 10-14 minutes. Cool.

FROSTINGS:
For chocolate frosting, beat 1/2 cup butter until creamy. Add 1 teaspoon vanilla and mix. Slowly add 2 cups confectioner's sugar and cocoa and mix until combined. Add 1 Tablespoon milk and mix until creamy and smooth. For peanut butter frosting, beat 1/2 cup butter and 2/3 cup peanut butter until creamy. Add 1 teaspoon vanilla and mix. Slowly add 2 cups confectioners sugar and mix until combined. Add 1 Tablespoon milk and mix until creamy and smooth. Fill a decorator bag fitted with a 1M tip with chocolate frosting on one half and peanut butter frosting on the other. Squeeze bag to force frosting into the tip and swirl frosting on cupcakes. Top with a little peanut butter cookie.