Chocolate Peanut Butter Cupcake Recipe
Here's the text for the ol' recipe-o.
CAKE INGREDIENTS
- 2 cups flour
- 2 1/2 cups sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup sour cream
- 1 1/2 cups water
- 2 tablespoons white vinegar
- 1 teaspoon vanilla extract
- 2 eggs
PEANUT BUTTER FROSTING INGREDIENTS
- 10 ounces cream cheese (room temp.)
- 1 stick unsalted butter (room temp.)
- 5 cups powdered sugar/confectioners sugar
- 2/3 cup creamy peanut butter
DIRECTIONS
- Pre-heat your oven to 350 degrees.
- In a large mixer bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
- Add vegetable oil and sour cream and mix until blended.
- Slowly add in water (to prevent water from flying out of your mixing bowl).
- Add white vinegar, vanilla extract, and eggs, and mix until blended well.
- Place paper liners in your cupcake tin, and fill each about three quarters of the way full.
- Bake for around 20-22 minutes at 350 degrees, or until a toothpick comes out clean when inserted.
- While cupcakes are baking, begin making peanut butter frosting by combining the cream cheese and unsalted butter in your mixer. Beat until fluffy.
- Add in 5 cups of powdered sugar, one cup at a time.
- Lastly, add in the peanut butter and mix until it’s blended well. Make sure to scrape down the sides of your mixer bowl to ensure everything is combined.
- When cupcakes have cooled, frost them.
- Try to not eat all of the cupcakes in one sitting. Enjoy!
Here's the pic:
mmmmmmmmmmmmmmmmmm...
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