Chocolate Peanut Butter Cupcakes. New Music From Soft Lions.

Rich chocolate cake. Creamy peanut butter icing.

Put them together and you have these dreamy Chocolate Peanut Butter Cupcakes. Decadent and delicious.

Chocolate Peanut Butter Cupcakes

Ingredients:

2 1/4 cups flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
2/3 cup canola oil
2 teaspoons white vinegar
2 cups cold water
6 peanut butter cups, quartered

Directions:

1. Preheat oven to 350℉. Line two cupcake pans with 24 paper liners and set aside.

2. In a large bowl, sift the first 5 ingredients together. Set aside.

3. In a medium bowl, whisk together the vanilla extract, oil, vinegar and water.

4. Slowly whisk the wet ingredients into the dry ingredients. Do not over mix. The mixture will be very thin.

5. Fill liners until two thirds full. Bake for 20-24 minutes or until a tester inserted into the cupcake center comes out clean.

6. Cool in the pan for 10 minutes then remove to a wire rack to cool completely.

7. Pipe icing onto cooled cupcakes. Top with a peanut butter cup quarter.

Makes 24 cupcakes

Peanut Butter Icing

Ingredients:

1 cup unsalted butter, softened
1 cup creamy peanut butter
3 to 4 cups confectioners’ sugar
1 tablespoon milk

Directions:

1. In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy.

2. Add three cups of confectioners’ sugar and beat on low speed for 1 minute. Add milk and beat on medium high for 1 minute. Add more confectioners’ sugar to reach your desired consistency.

Makes enough icing to frost 24 cupcakes

Recipes slightly adapted from Joy The Baker