Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

These Chocolate Peanut Butter Cupcakes are easy to make and combine two favorite ingredients together for their exquisite taste. Chocolate is well, a food of the gods, and we all know just how great the lowly peanut tastes. These two ingredients are what gives these cupcakes their heavenly taste. Great for an every day snack, yet elegant enough to serve guests at parties or get togethers.

Chocolate Peanut Butter Cupcakes

Preheat oven to 350 degrees.

Ingredients

1  3/4 cups all purpose flour

2 cups of sugar

3/4 cup of UNsweetened cocoa powder

2 tsp of baking powder

1  1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup of milk

1/2 cup of vegetable oil

2 tsp vanilla extract

1 cup of boiling water

Directions

1. In a bowl put together the flour, sugar, cocoa, baking soda, baking powder and salt

2.  Add in the eggs, milk, vegetable oil, vanilla extract

3. Mix with the electric mixer about 3 minutes

4. Take the boiling water and add slowly, mix by hand

5. You will also need a cupcake tin and cupcake papers ( I used the large ones for both)

6. Place your cupcake papers in each hole of your cupcake tin, and fill with the batter (depending on how      large you want them)

7. Place them in the oven for 15-30 minutes (depending on your oven)

8. When done set aside to cool

Chocolate Frosting

Ingredients

2  3/4 cup of confectionery Sugar

6 Tbsp of unsweetened cocoa powder

6 Tbsp butter (softened)

5 Tbsp evaporated milk

1 tsp of vanilla extract

Directions

1. In a bowl mix your sugar and cocoa together.

2. In another bowl mix your butter until it is smooth, then slowly  mix in your sugar mixture and                     evaporated milk (alternating them)

3. Then beat in your vanilla, mix until fluffy!

4. If need be you might have to add a little milk or sugar depending on how thick or soft your frosting is

Peanut Butter Frosting and Filling

6 Tbsp butter, softened

2 cups creamy peanut butter

1  1/3 cups powdered sugar

Directions

1. Cream together the peanut butter and softened butter

2. Slowly add the sugar (you may not need it all  or you may need to add a little more depending on                thickness)

I doubled this recipe because half is for the filling and the other half is for the frosting (the ingredients have already been doubled so no need for you to double)

Frosting and Filling  Directions

1. Take your cupcake and scoop out the middle of the cupcake (I used a treat corer) Make sure and not go     all the way through to the bottom of the cupcake or your filling will fall out (for the larger cupcakes I         did a little bit bigger hole)

2. You will need 3    1/2  inch decorating bags and one large star tip (there can be found as kits at Wal-            Mart and Michael’s )

3. Fill one bag halfway with chocolate and another with with peanut butter frosting.

4. Cut ends of both bags 1/2 inch up.

5. Take the one filled with the peanut butter frosting and fill the hole that you made in the cupcake.

6. Now you are ready to frost the tops of the cupcakes, so fill your Peanut Butter Frosting bag again to           start frosting.

7. Take 3rd bag and cut end large enough for the tip of the star decorating tip to fit through. (be careful          not to cut it too large).

8. Slide both frosting bags into the bag with the decorating tip.

9. Twist end of bag and squeeze until you see both Chocolate and Peanut Butter  at the end of the tip.

10. Now you are ready to frost.

11. Start at edge of cupcake and swirl around ending in the middle. Have fun and be creative.

     I topped mine with pieces of a Reese’s Peanut Butter Cup

 

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