The Mister celebrated a birthday a few weeks ago. He requested cupcakes instead of a full cake. He’s all about chocolate, so I decided on Chocolate cupcakes with Peanut Butter frosting and I must say, they were mighty good. Moist and chocolatey and sweet but not overwhelming.
I took my mom’s yummy Moist Chocolate Cake recipe and cut it in half. This yielded about 16 cupcakes. (To make a 2 layer cake or a 9×13, just double the ingredients.)
Moist Chocolate Cupcakes
- 1/4 Cup Butter
- 1 Cup Sugar
- 1 Egg, Beaten
- 1 1/8 Cups Flour
- 1/4 Cup Dutch Process Cocoa
- 1 Teaspoon Baking Soda
- 1/2 Cup Buttermilk (or regular milk with 2 Teaspoons Vinegar)
- 1/2 Cup Boiling Water
Preheat oven to 350 degrees. Prep cupcake liners, (or if you are making a cake, grease and flour tins.) Cream butter. Add sugar and eggs, beat well. In another bowl, sift flour with cocoa. Add baking soda to buttermilk. Alternately add the flour/cocoa and the buttermilk to the butter/sugar/eggs. Beat thoroughly. Gradually fold in boiling water. Pour batter into cupcake liners, about 2/3rds full. Bake. Test with cake tester or toothpick for doneness. Cupcakes should take around 18-22 minutes, cake layers about 30 minutes.
I made the Peanut Butter Frosting recipe from Sally’s Baking Addiction , It’s more than enough frosting for 16 cupcakes and more importantly, it’s REALLY good. Here’s the recipe…
Peanut Butter Frosting
- 1 Cup Creamy Peanut Butter
- 1 Cup Confectioners Sugar
- 5 Tablespoons room temp Unsalted Butter
- 1/4 Teaspoon Salt
- 1/3 Cup Heavy Cream
In the bowl of a stand mixer with a paddle attachment (or an electric handheld mixer), add the peanut butter, confectioners sugar, butter, vanilla and salt. Mix on medium-low speed until creamy and smooth. Slowly add the cream and beat on very high speed until the mixture is light and fluffy. Spread on cooled cupcakes.