Saturday, 27 September 2014

Mouthwatering Double Chocolate Peanut Butter Cupcakes

Hiya guys I'm back (thank goodness) Now this post is for all you chocoholics or Reese's  lovers . Yesterday I was bored out of my mind and I was thing thinking of something to do . Then all of a sudden it came to me I should bake something but what ? I wanted something simple yet satisfying and a recipe that doesn't use so much dishes . So this is what I made Double Chocolate Peanut Butter Cupcakes .

The result is something literally like a big peanut butter cup–the or a bigger version of Reese's . the  cake is  super moist and rich while the peanut butter filling adds such an amazing contrast a salty-sweet and the chocolate icing  is just rich chocolately goodness! 

Prep time:  10 minutes Cook time:  20 minutes
    For the cake
  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup hot water
  • 1 teaspoon white vinegar
  • For the filling
  • 3/4 cup creamy peanut butter
    For the topping
  • 2 tablespoons icing sugar / powdered sugar
  • pinch of  milk
  • 1/2 coco powder
For the cake
Preheat the oven to 350 degrees . Line muffin pans with 24 cupcake wrappers.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.
In a measuring cup, combine the water and vinegar. With mixer still on low, add the water and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared cups, then  take a teaspoon of peanut butter and add this in the middle of every cupcake   . Next add the rest of the mix on the top ( try on to disturb the peanut butter )   bake for 18-23 minutes, until a cake tester comes out clean.
Cool completely on a cooling rack.
For the topping
Add to a bowl icing sugar , coco powder milk. the reason why you should a little bit of milk is you want to mixture to be really thick . After that begin to spread the chocolate icing on the cupcakes .
 Enjoy !
Chyna X
What should I do next week ? also , if you recreate this recipe please tweet me so I can see your fabulous creations  chynadenton_ .


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