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.
- 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 vegetable or canola oil
- 1 teaspoon pure vanilla extract
- 6 ounces cream cheese room temperature
- 1/3 cup confectionersâ€™ sugar
- 1/2 teaspoon salt
- 1 cup creamy peanut butter not natural
- 1/2 teaspoon pure vanilla extract
- 1/2 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 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.
With an electric mixer on medium-high speed, beat cream cheese and confectionersâ€™ 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.