Peanut butter and chocolate - is there a better combination? The frosting is rich with chocolate and peanut butter gooeyness and yumminess. You'll want to make sure you have a tall glass of ice cold milk to go with these little guys.
I watched our eldest son Donald devour one in two bites. I bet you could do it in one.
Ingredients:
For Cake:
1 cup hot brewed coffee
3/4 cup unsweetened cocoa powder (I used Hershey's)
1/2 cup half and half (you may use whole milk)
1 tsp vanilla extract
2 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
1 1/4 cup packed, dark brown sugar
3/4 cup white sugar
4 large eggs
1/2 bag Reese's peanut butter chips
Directions:
- Preheat oven 350F and line muffin tin with cupcake liners
- Whisk together brewed coffe and cocoa until smooth, then add milk and vanilla
- In another bowl sift flour, baking soda, and salt
- Beat butter and sugars in another bowl until light (pale) and fluffy
- Add eggs 1 at a time, beating well after each addition
- Alternate mixing in the flour and cocoa mixture, 3 times (begin and end with flour mixture - batter may look slightly curdled)
- Bake for approximately 18-20 minutes, or until inserted toothpick comes out clean
For Frosting:
2 sticks butter
1 cup reduced-fat peanut butter (you may use regular)
3 cups powdered suger (or more to reach desired consistency)
1/2 cup unsweetend cocoa powder
1-2 tbsp half and half (or milk)
Directions:
- Beat butter and peanut butter until smooth
- Gradually add powdered sugar, beat until smooth
- Add half and half, beat until smooth
- Add more powdered sugar until desired consistency is reached
Wait (if you can) until cupcakes are cooled before frosting. Decorate with peanut butter chips.