Chocolate Peanut Butter Cupcake

By KeyIngredient

Ingredients

• 2 cups sugar
• 3 cups all-purpose flour, sifted
• 1/2 cup of cocoa, sifted
• 1 tsp of salt, sifted
• 1 Tbsp of baking soda, sifted
• 2 cups of tepid water
• 2/3 cup of vegetable oil
• 2 tsp of vanilla
• 2 Tbsp of white vinegar
• 3 3/4 cups of softened butter
• 5 cups icing sugar
• 1/2 cup of peanut butter

Preparation

Step 1

Preheat the oven to 325°F. With an electric mixer at medium speed, blend sugar, all-purpose flour, cocoa, salt, baking soda, water, vegetable oil, vanilla and vinegar. Fill prepared muffin cups with two-thirds of the batter and bake for 20 minutes. The batter should yield about 18 cupcakes, so either fill a second tray halfway and put water in the remaining trays or use the same tray twice. Let cool.

Back in the mixer, beat softened butter and icing sugar for 3 minutes on low. Then, once you’ve scraped the sides down, mix it on high speed until the icing is fluffy (about 5-7 minutes). Finally, add peanut butter and mix until smooth.

It's best if you can wait until the cupcakes are completely cool, as they will be a whole lot easier to ice. Since the icing is mostly butter, it will harden up if cooled, so keep that in mind for prep and storage. And the icing is incredibly rich, so don't feel any pressure to pile it on if that's not to your liking. Enjoy!