She {hearts} Chocolate Cupcakes with Peanut Butter Buttercream Icing

I had been scouring the internet and pinterest for just the right recipe to make these. I had Chocolate Cupcakes with Peanut Butter Buttercream Icing at Church. They were delicious but I never could get the recipe. I must also point out that I had NEVER made homemade cake or icing, I always used the box and the can of icing.

I do have to say for my first time, the cupcakes and icing turned out delicious! Everyone that has tried them agree, so if I can make this so can you. I do want to add a mini reese cup in the middle of the cupcake next time, that would be so yummy!

 

Chocolate Cupcake Ingredients
(makes 24-27 standard sized cupcakes)

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

  • Line muffin pan with liners or grease the muffin pan. Heat oven to 350 degrees.
  • In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
  • Stir in boiling water (the batter will be very thin, but that is right).
  • Fill liners 2/3 full with batter.
  • Bake cupcakes for approximately 22-24 minutes.
  • Cool completely on wire rack before frosting.

Peanut Butter Buttercream Icing Ingredients

1/3 cup solid vegetable shortening
1/3 cup butter
3/4 cup peanut butter
1 teaspoon pure vanilla extract
4 cups (approx. 1 lb.) confectioners’ sugar, sifted
4-6 tablespoons milk

  • Cream shortening and butter with electric mixer.
  • Add peanut butter and vanilla.
  • Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  • Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.
  • Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Cupcake Recipe came from Glorious Treats. Icing Recipe came from Wilton.
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Sarah

Sarah is a mom to two adorable boys and has a Photography Business. Sarah married her high school sweetheart, who happens to be a computer genius. She enjoys crafting, reading books, hanging out on social media and blogging. She also loves to spend time with her boys outside.

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About

Sarah is a mom to two adorable boys and has a Photography Business. Sarah married her high school sweetheart, who happens to be a computer genius. She enjoys crafting, reading books, hanging out on social media and blogging. She also loves to spend time with her boys outside.

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One Response to She {hearts} Chocolate Cupcakes with Peanut Butter Buttercream Icing

  1. Desirae R says:

    Um… drool……mmmmm. I am not a huge peanut butter or chocolate fan, but these look and sound soooo good!