Needless to say that since then, I've been somewhat obsessed with this combination so it really was a matter of time before I had to make these for myself.
I started with a basic chocolate cake recipe, adapted from this one, and made a batch of cupcakes. What I especially love about this recipe is that the cake comes out wonderfully light and moist, perfect for a heavy topping like peanutbutter.
For the peanut butter frosting, I scouted the web for a recipe but ended up just kinda winging it. I knew I wanted the rich peanut butter flavour but it couldn't just taste like I spread the stuff straight out of the jar. It needed a smoother consistency for piping. I kept it pretty simple with just butter, peanut butter, icing sugar, vanilla extract and a pinch of salt.
I have to admit it was really yummy, I had to stop myself from "taste testing" all of it.
And ta da!
By far one of the yummiest cupcakes I've ever made, if I do say so myself. The cake was super soft and moist and not too sweet and the peanutbutter gave it just the right twang of sweet and salty. Delish!!
Make your own:
For the cake:
Basic Chocolate Cake - Baked as cupcakes.
For the frosting:
3/4 cup of unsalted butter, softened
1 1/4 cup smooth peanut butter
2 1/2 cups icing sugar
1 tsp vanilla extract
1 tbs milk
a pinch of salt
1. Cream butter and peanut butter together till smooth. Add vanilla extract.
2. Sift in icing sugar. You can add more if you prefer a sweeter buttercream. Personally I liked the stronger peanut butter taste.
3. If your butter cream is too thick or sticky, you can add in 1 - 2 tablespoons of milk to get the consistency you prefer.
4. Add a pinch of salt.
This is a good stiff icing that holds shapes well so I went with a large star tip and made simple swirls.
Enjoy!
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