Perfect Match

Peanut Butter Cupcakes w/ Chocolate Cream Cheese Frosting

They are like two peas in a pod & when paired together it is heavenly.

I am excited to share with you, so let's dive in!

Preheat your oven to 350°F

Line cupcake tins (12-15)

Peanut Butter Batter

1  C.   Pastry Flour (I used whole wheat)
1/4  C.   A.P. Flour
2  T.   Baking Powder
1/2  t.   Baking Soda
1/2  t.   Salt
1/3  C.   Canola Oil
1/3  C. + 1  T.   Peanut Butter (natural)
3/4  C.   Brown Sugar
2  Large   Eggs
1  t.   Vanilla Extract
1  C.   Buttermilk

Chocolate Cream Cheese Frosting

1/2  C.  Heavy Whipping Cream

4  T.  Butter (softened)

8  oz.  Cream Cheese (softened)

1/4  t. Vanilla Extract

1/4  C.  Cocoa Powder



Let's Bake!

If you've been reading my posts you may have noticed a pattern. There are 3 basic steps when mixing up a batter. I'll run through them again for you so you can get the hang of it.

Step 1 ~ Sift the Dry Ingredients

Sift together dry ingredients (pastry flour, all purpose flour, baking powder, baking soda & salt). Set aside. 

Step 2 ~ Cream the Fat

In a medium mixing bowl cream together oil, peanut butter & sugar. In a separate cup (so you can easily remove any shell pieces that fall in) crack and whisk eggs for 30 seconds. Stir the eggs into the sugar mixture. Add in the vanilla & set this aside as well.

Step 3 ~ Mix the Liquid Ingredients

For this cake there is only one wet ingredients. So now you have your 3 components.

Step 4 ~ Bring It All Together

Using the sugar mixture as the center, alternate between the wet ingredients & the dry ingredients. Pour a third in at a time and blend. Do this until all ingredients are mixed together.

Step 5 ~ Bake It

Pour batter into lined cupcake pans 3/4 full. Bake on the middle rack for 10-15 minutes. When the cupcakes are done remove from oven and let cool in pans for 5 minutes. Then remove from pans and place on cooling racks until you are ready to frost them. If you plan on frosting them at a different time just place them in an air tight container.

Fluffy Frosting

Step 1 ~ Whip It

In a stand mixer whip the cream on high until it forms stiff peaks. Then transfer (gently) to a air tight container and place in the refrigerator until the next step in completed.

Step 2 ~ Cream the Cream

Cut the butter and cream cheese into medium size chunks. Then in a stand mixer (rinse the bowl if you only have the one like me!) whip the butter on medium-high speed for 3 minutes. Turn the speed down to medium and add cream cheese, toss in one chuck every few seconds. Cream together until the two become one. Mix in the vanilla & cocoa powder. Turn the mixer off and scrap down the sides of the bowl.

Step 3 ~ A Powdery Mess!

Now its time to slowly add in the sifted powdered sugar. You want to work quickly so that your mixture doesn't become too warm and gooey but, not too fast that you end up with more sugar on the counter than in the bowl! Once all the powdered sugar has been added turn speed to medium-high and whip for 5 minutes.

Step 4 ~ Almost Done

Remove mixing bowl from stand and grab the whipped cream along with a rubber spatula. Gently fold in the whipped cream into the creamy mixture. This will make your frosting fluffy and oh so delicious!!

Step 5 ~ The Best Part

Decorate & Enjoy.