This recipe was created using two allrecipes recipes that I love, combining them, and eating them as quickly as possible. What really makes this recipe, though? The fluffy peanut butter frosting is decadent and to die for. I literally had to hold myself back from eating the whole bowl of it, so delicious. It definitely has the rich taste and texture of peanut butter but is still light and fluffy. Such a good combination, and so easy.
Perfect Peanut Butter Chocolate Cupcakes
- 2 cups boiling water
- 1 cup unsweetened cocoa powder
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 1/4 cups white sugar
- 4 eggs
- 1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line 32 cupcake tins with cupcake liners. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Fill each tin 2/3 full. Bake in preheated oven for 18 to 22 minutes. Allow to cool completely before icing.
Fluffy Peanut Butter Icing
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 3 tablespoons milk, as needed
- 2 cups confectioners’ sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.