July 1, 2010 in cake
My husband’s birthday was this week. He said he wanted tacos for his birthday so I left that one up to him and decided to make him some cupcakes inspired by his favorite candy – the peanut butter cup!
There are really no words to describe these cupcakes. The cake itself was moist and as light as a cake that had whipped egg whites folded in. Of course the frosting is amazing. You can’t go wrong with cream cheese and peanut butter.
I won’t lie to you, I had 3 of these. And I don’t even like chocolate cake.
- ¾ cup unsweetened cocoa powder
- 1½ cups all-purpose flour
- 1½ cups sugar
- 1½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup warm water
- ¾ cup buttermilk
- 3 tablespoons vegetable or canola oil
- 1 teaspoon pure vanilla extract
- 6 ounces cream cheese, room temperature
- ⅓ cup confectioners sugar
- ½ teaspoon salt
- 1 cup creamy peanut butter (not natural)
- ½ teaspoon pure vanilla extract
- ½ cup heavy cream
- 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.
- Divide batter evenly among muffin cups, filling each ⅔ full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
- With an electric mixer on medium-high speed, beat cream cheese and confectioners sugar until pale and fluffy. Add salt and peanut butter, and beat to combine. Beat in vanilla.
- In another bowl, with an electric mixer on medium-speed, whisk cream until medium-stiff peaks form. Fold cream into peanut-butter mixture. Use immediately, or refrigerate, covered tightly, up to 2 days. Before using, bring to room temperature and stir with a flexible spatula until smooth.
from Martha Stewart