To date these are the best cupcakes I’ve ever made. The cake was moist and the frosting had the perfect hint of peanut butter. The frosting was also the perfect consistency for piping. I generally suck at making icing and this was a major success!
I made these cupcakes for a dinner party on the weekend and decided to post them today because my nephew Reid turns two tomorrow! Happy birthday early birthday Mr Reid! Eric and I are off the Edmonton this weekend to celebrate the little guy’s big day!
You will notice this recipe is for six cupcakes. I am not responsible enough to make 12. Making a full dozen cupcakes would a disaster around here. After piping the icing on, I still had lots left over. Next time I would consider cutting the icing recipe in half.
Makes Six Cupcakes
Cupcakes adapted from: The Joy of Baking
- 1/4 cup of cocoa
- 1/2 cup boiling water
- 2/3 cup of flour
- 1 tsp baking powder
- 1/4 tsp of salt
- 1/4 cup of butter, softened
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla
Preheat oven to 375 degrees F
In a small bowl stir the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
In a third bowl beat the butter and sugar until light and fluffy. Add the egg and beat until smooth. Beat in the vanilla extract.
Add the flour mixture and mix only until incorporated. Add the cooled cocoa mixture and stir until smooth.
Divide the batter to fill six cupcake liners and bake for 16 to 20 minutes.
Peanut Butter Frosting
Icing Adapted From: Wilton
- 1/3 cup of butter
- 1/2 cup of smooth natural peanut butter
- 1/2 tsp of vanilla
- 2 cups icing sugar
- 2 to 3 tablespoons of milk
Cream the butter with electric mixer. Add peanut butter and vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed.
When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.
The frosting can be stored 2 weeks. Re-whip before using.