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| By far my favorite Cupcake. I love the chocolate and peanut butter together. |
Peanut Butter Cupcake
Chocolate Ingredients Preheat Oven to 350 degrees F.
1/2 cup extra dark chocolate
chips , at least 62 percent cacao
1/4 cup boiling water
1/4 cup hot espresso
Wet ingredients
1/2 cup unsweetened applesauce
1/2 cup soybean oil
2 large egg
1 tablespoon vanilla
Dry ingredients
1 1/2 cup unbleached flour
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cocoa powder
- Place all chocolate ingredients in a small glass bowl. Let the chocolate melt into hot liquid , then stir to combined.
- Place all dry ingredients in bowl. Stir to combined and set aside.
- Place all wet ingredients in mixing bowl. Mix on low speed with wire whisk attachment for about 1 minute to blend all ingredients. Slowly pour the warm chocolate mixture into the mixing bowl while the mixer is on low. Do not add the warm liquid to quickly or you will cook the eggs.
- Add dry ingredients to wet ingredients and blend on low speed for 30 seconds. Scrape down the bowl and mix on high for another 30 seconds. Once again scrap down the sides and mix for 30 more seconds.
- Spoon batter into liners half full.
- Bake 15-17 minutes. Cupcake will be done when center of cupcake bounces back from light pressure.
Peanut Butter Frosting
Ingredients
1/2 cup unsalted butter
room temperature
1/2 cup creamy peanut butter
1 cup confectioner sugar
- In mixing bowl with wire whisk attachment, beat the butter and peanut butter for about 3 to 4 minutes. Continually scrape down the sides of the bowl.
- Add the powder sugar, 1/2 cup at a time to the butter mixture. Scrap down the bowl after each 1/2 cup of sugar. Mix until frosting is smooth with no lumps.
Top with peanuts cut in half.
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