Tuesday, May 26, 2009

Peanut Butter Cup-cakes

Cupcakes

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

Directions:

  1. Preheat oven to 350 degrees.
  2. Line cupcake pans with liners; set aside.
  3. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
  4. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  5. Divide batter evenly among liners, filling each about one-third full.
  6. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Frosting

  • 1/4 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar
  • About 2 tablespoons milk, or as needed
    Mix butter and peanut butter together till creamed, add powdered sugar and continue mixing. If frosting gets too stiff add a little milk until frosting is fluffy

I cut a miniature Reeses in half and stuck it in top.

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