My brother has been raving about the Chocolate and Peanut Butter Cupcakes that they bake at a cupcake shop in Little Rock, near where he lives. Inspired by this, I set out to make some of my own!
I realize that cow sprinkles don’t have much to do with chocolate or peanut butter, but I thought they looked cute! And because he asked so nicely, here’s the recipe–
Chocolate Cupcakes (makes ~15)
1 stick butter (1/2 cup)
1 1/4 cups sugar
1 tsp. vanilla extract
3/4 cup flour
1/2 cup cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
Preheat oven to 375. Line cupcake tin with wrappers.
Beat butter and sugar together until creamy. Add eggs one at a time, mixing well after each, then add vanilla extract. In a separate bowl, combine dry ingredients. Add dry ingredients to butter mixture alternately with the milk, starting and ending with dry ingredients.
Fill cupcake tins about 1/2-2/3 full. Do not overfill or the cupcakes will collapse on themselves. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. My oven bakes a little cool, so you may want to turn the heat down to 350 after you put the cupcakes in if yours doesn’t.
Peanut Butter Buttercream Frosting
1 stick butter, room temperature (1/2 cup)
2 cups confectioner’s sugar
2 Tbsp. milk
1/2 cup peanut butter
Beat the softened butter until creamy, then start adding the sugar and milk, alternately. Mix in peanut butter. The amounts can be altered slightly to achieve the flavor and consistency you desire. I used chunky peanut butter, because I like a bit of texture to the frosting.