I made these Chocolate Cupcakes with Peanut Butter Frosting for my kids recently, and they devoured them! I like this recipe because the chocolate cupcakes are sturdy enough to handle the frosting without crumbling, yet they're not at all dry. The creamy peanut butter frosting is delicious, and pairs perfectly with the chocolate cupcakes.
Chocolate Cupcakes with Peanut Butter Frosting
First, place the flour, sugar, salt, baking soda, and cocoa together in a mixing bowl. I use a whisk and gently stir it together.
Next, add the water, oil, vanilla and vinegar. Use an electric mixer, or stir briskly with a wire whisk until smooth.
Spoon the chocolate batter into muffin tins that are lined with cupcake papers. Divide batter between 15 cupcakes.
Bake at 325 for about 20 minutes, or until a toothpick inserted into the center comes out clean.
When cupcakes are finished baking, remove from oven and cool completely on wire racks. You can just set the pans on racks to cool, no need to remove each cupcake until they are cool.
Peanut Butter Frosting
To make peanut butter frosting, place the peanut butter and vegetable shortening in a mixing bowl and beat with electric mixer until smooth.
Add milk and powdered sugar, and mix on low speed until incorporated, then mix on medium or high until fluffy.
Place frosting into a decorating bag and pipe onto cooled cupcakes.
Frosting tip: If you don't have a decorating bag, just use a plastic bag with the corner cut off.
These cupcakes are such a delicious treat for kids and grown-ups alike! The frosting is so creamy and decadent.
Chocolate Cupcakes with Peanut Butter Frosting
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- ⅓ cup baking cocoa
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups cold water
- ⅔ cups oil vegetable or olive
- 2 teaspoons vanilla
- 2 teaspoons vinegar
- ¾ cup solid vegetable shortening
- ½ cup peanut butter
- 3½ cups powdered sugar
- ½ cup milk
Instructions
- Preheat oven to 325°.
- Place flour, sugar, cocoa, baking soda, and salt in a mixing bowl and stir together gently.
- Add water, oil, vanilla, and vinegar and mix well with electric mixer or wire whisk.
- Spoon into muffin tins lined with cupcake liners.
- Bake cupcakes at 325° for approximately 20 minutes, or until a toothpick inserted into center comes out clean. Cool completely on wire rack.
- To make frosting: Place peanut butter, and vegetable shortening into a bowl and mix till smooth.
- Add powdered sugar and beat well. Pipe onto cooled cupcakes using a decorator's bag, or a plastic bag with the corner snipped off.
Nutrition
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