You didn’t think I would go through National Peanut Butter Lovers Day without baking something sweet, did you? The most common PB treats are cookies of chocolate cakes with a salty-sweet frosting. I, however, wanted to try out a pure peanut butter cupcake.
I would have posted it yesterday, but I had to test it first. After all, I wouldn’t want to hand anyone an unsatisfying treat. With the approval of the boy I babysit for, I promise this peanut butter cupcake can satisfy any sweet tooth.
- 1 3/4 cup all purpose flour
- 3/4 cup sugar
- 1/4 cup shortening
- 3/4 tsp. vanilla extract
- 2 eggs
- 1 cup milk
- 1/2 cup creamy peanut butter (avoid reduce-fat versions, as they create a dry cupcake)
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, melted
- 2/3 cup cocoa powder
- 3 cups confectioners sugar
- 1/3 cup milk
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees.
- Combine flour, sugar, baking powder, and salt in bowl.
- Add eggs, milk, and extract , and mix until well combined.
- Add shortening and peanut butter, and mix untill combined. The batter will be slightly stickier than normal cupcake batter.
- Fill cupcake tins 2/3 full with batter.
- Place in oven and bake for 15 to 20 minutes.
- Let cool before frosting (although the cupcake is perfect as is).
- Mix butter and cocoa powder together, creating fudge-like consistency.
- Alternately add milk and sugar to the cocoa mixture, and beat until spreadable consistency.
- Mix in vanilla extract.
- Spread over cooled cupcakes.
This recipe makes about 18 cupcakes. To get the two dozen, fill tins 1/2 full instead.
As I noted earlier, this treat taste great without the frosting or extra features. But it you really want to wow you eater, try these tricks.
- Insert a mini Resse’s Cup into the cupcakes prior to baking. Fill tins half-way, press in the candy, and then cover with extra batter.
- After frosting, sprinkle crushed peanut-butter candies over the cupcake.
Do you have a favorite peanut butter treat? Share it below!
Hugs and Hershey Kisses,