Monday, September 24, 2012

Chocolate PB Cupcakes

I figured I hadn't posted a peanut butter recipe for awhile. Besides blueberry muffins, I think I bake with peanut butter the most. Any time there is a sale, I stock up on peanut butter. It still doesn't last long.
These peanut butter cupcakes were a hit at my house. My daughter asked for this recipe for her birthday. I even tried making a couple with a mini Reese's cooked in the middle but I didn't think it made a difference. These are rich and sweet. I will not be surprised if my husband requests these cupcakes for his birthday.
Chocolate Peanut Butter Cupcakes2 1/4 cups all purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
2/3 cup vegetable oil
2 tsp white vinegar
2 cups cold water

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with cupcake liners and set aside.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  4. In a medium bowl, whisk together the vanilla, oil, vinegar, and water.
  5. Slowly, whisk the vanilla mixture into the dry flour mixture. Do not overmix. The mixture will be very wet.
  6. Fill the cupcaker liners 2/3 full.
  7. Place the muffin tin in the oven for 20-24 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove the muffins from the oven and allow to cool for 10 minutes.
  9. Remove the cupcakes and place on a wire rack to allow to completely cool before frosting.
Recipe adapted from Joy the Baker with the Peanut Butter Frosting recipe.
 Did you already know...
-In 1928, Harry Burnett Reese began to make peanut butter cups in Hersey, Pennsylvania.
-H. B. Reese and his wife Blanche had 16 children.
-The Reese's peanut butter cups were first sold to department stores in bulk for resale. 
-Later, Reese's peanut butter cups were later sold individually in 1 cent to 5 cent sizes. 

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