Wednesday, July 13, 2011

Peanut Butter Bliss

Chocolate and peanut butter is by no means my invention.  It is one of the most wonderful combinations of rich, sweet flavors and has probably been around long before the first Reese's Peanut Butter Cup in the 1920s.  But I think this beats the peanut butter cup out.  Well maybe not entirely, but it is a darn good cupcake.  The frosting is light and fluffy- reminiscent of peanut butter cookie dough- and the chocolate cupcake is rich and flavorful.

The cupcake recipe has been a favorite of my family's for awhile, and I can't take credit for writing (or even finding) it.  It is one of my mom's old ones, nicknamed "Black Magic Cupcakes."  The name suits it quite well.  These are the darkest and most moist chocolate cupcakes I have tried, and we always come back to these when we are unsure of what to bake.  That being said, they have tried quite a range of frostings, from fruit to cinnamon sugar.  It is really hard to find a flavor that doesn't go well with dark chocolate.  I am quite partial to this peanut butter combination though; it is rather addictive.

Black Magic Chocolate Cupcakes
(Makes 18-24 cupcakes)

Preheat oven to 350 degrees

1 3/4 cups flour
1 cup sugar
1 cup brown sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
pinch of salt
1 teaspoon vanilla
2 eggs
1/2 cup canola oil
1 cup strong coffee
1 cup buttermilk

Stir together flour, sugars, cocoa, baking powder, baking soda, and salt with a whisk.

Stir in the vanilla, eggs, oil, coffee, and buttermilk until blended and then beat with an electric mixer on medium for 2 minutes.  Batter will be soupy.  Pour into cupcake cups.

Bake 20-24 minutes at 350 degrees- or until a toothpick comes out clean.

Peanut Butter Frosting

8 oz cream cheese
8 tablespoons butter, room temp
pinch of salt
3/4 cup peanut butter
2 cups powdered sugar

Cream butter and cream cheese with electric mixer on high for a full 2 minutes.  Add peanut butter and salt and beat for an additional 1-2 minutes on high.  Add sugar, 1/2 cup at a time, beating well after each addition.  Refrigerate prior to use if too soft.


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