It appears that winter has finally arrived in our neck of the woods. Temps are expected to drop into the single digits this weekend, and as I write this post, a wintry mix of sleet and snow has caused many of our local schools to close or be delayed. The good news is, we’ve had plenty of time to prepare for the bad weather.
For hubby, that means getting out the shovels, stocking up on salt for slick sidewalks, and winterizing our vehicles.
For me, it means making sure our pantry is stocked and filling up our freezer with plenty of soup stock, and comfort foods, for the long winter month ahead!
And really folks, what could be more comforting on a cold winters night, then biting into a moist-chocolaty cupcake covered with a creamy peanut butter frosting? Nothing, I tell you. Absolutely NOTHING! At least that is what hubby claims!
Yes, that’s right. My hubby has a love affair with all things chocolate-and whether it’s a handful of chocolate chips, a slice of cake or a candy bar-he finds great comfort in devouring each sweet bite!
Which is why I whipped up a batch of these oh so decadent chocolate cupcakes yesterday! Not only are they SUPER yummy and easy to make-I can freeze them, so they are right at his fingertips whenever he gets a hankering for chocolate!
The original recipe is actually for a cake-but several years ago, I needed to bring a sweet treat to work, so I switched things up and made cupcakes with it instead! They were such a BIG hit, that I’ve been making them ever since!
Although hubby may argue that chocolate doesn’t need anything to make it taste better- I would have to disagree! Peanut butter and chocolate….well, they were just meant to be together!
What do you think? Are you a fan of plain old chocolate or does the combination of chocolate and peanut butter make your mouth water?
I hope you enjoy this recipe! It makes a big batch-and would be a perfect Valentine’s treat for your sweetie!
Chocolate Cupcakes with Peanut Butter Frosting
- 3/4 cup butter
- 2 eggs
- 2/3 cup unsweetened cocoa **I use special dark
- 2/3 cup boiling water
- 2/3 cup buttermilk
- 2 tsp vanilla
- 2 1/4 cup all purpose flour
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 3/4 cup white sugar
- 3/4 cup brown sugar
***Frosting-Ina Garten's recipe
- 1 cup confectioners sugar
- 1 cup creamy peanut butter
- 5 tbls unsalted butter
- 3/4 tsp vanilla
- 1/4 tsp salt
- 1/3 cup heavy cream
1. Preheat oven to 350.
2. Line (2) 12 count muffin tins with paper liners
3. Mix together flour, cocoa, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
4. Add butter to the bowl of a stand mixer (or large mixing bowl).
5. Add in sugars and beat until light and fluffy.
6. Add in eggs one at a time beating until well combined.
7. In a medium bowl mix together cocoa and boiling water until cocoa dissolves completely. Let cool. Add in buttermilk and vanilla. Mix well.
8. In another medium bowl combine flour, salt, and baking soda.
9. Turn mixture on low and add half the flour mixture and the half of the buttermilk mixture. Repeat flour mixture and the buttermilk mixture. Mix until just combined.
10. Make sure to scrape sides and bottom of the bowl to ensure well combined.
11. Spoon batter evenly into lined muffin tins. **Fill no more than 2/3 full.
12. Bake for 15-18 minutes, or until toothpick comes out clean.
13. Let cool completely before frosting.
Add all ingredients but the heavy cream to a mixing bowl. Mix on medium speed until all ingredients are incorporated and frosting is smooth. Add in cream. Mix on high until light and creamy.
Blessings and hugs,