Chocolate Peanut Butter Cupcakes
This is an example of "inspired laziness," if you will. Today's goodies were an exercise in what I can make without having to leave the house.
The recipe for the cakes themselves came from an old Dromeyer Mixer cookbook - though I made a few changes. Like a number of older recipes, it calls for baking soda and buttermilk or soured milk. This is an acid/base reaction, so don't try to just substitute milk - your cupcakes won't rise. If you don't have any buttermilk, place 1 Tbsp of vinegar in a glass measuring cup and add milk to the 1 cup mark. Stir and let it sit. Now you have 1 cup of soured milk!
1/3 c. peanut butter
1 c. + 2 Tbsp sugar
1/2 c. good quality cocoa powder
2 c. sifted Fancy Flour Blend Or gluten free AP flour OR
1/2 c. millet flour
1/4 c. sweet rice flour
3/4 c. white rice flour
1/4 c. + 2 Tbsp tapioca starch
2 Tbsp potato starch
1/2 tsp xanthan gum
3/4 tsp salt
1-1/4 tsp baking soda
1 tsp vanilla
2 eggs
1 c. buttermilk or soured milk
Preheat oven to 350 degrees. Line cupcake pan with paper liners - expect 20-24 cupcakes from this recipe.
Cream together butter, peanut butter, and sugar.
With mixer on lowest setting, add cocoa. Gradually turn up to medium and beat until combined.
Beat in vanilla and eggs. In a mixing bowl, combine flour, xanthan gum, salt, and baking soda. Add flour mix and buttermilk alternately to cocoa mixture, beginning and ending with milk. When all milk is combined, beat on medium for 2 minutes. Portion batter into liners using a 2 oz disher. Bake for 18-20 minutes, until tops are smooth and a toothpick inserted into center comes out clean.
Cool completely.
1/3 c. peanut butter
1/2 tsp salt
4 c. powdered sugar
1 tsp vanilla
5 Tbsp milk
Cream together butter, peanut butter, and salt. Add 1 c. of powdered sugar and beat until incorporated. Beat in vanilla and 1 Tbsp milk. Continued adding milk and powdered sugar alternately, beating well after each addition, until a fluffy consistency is reached. Pipe onto cupcakes.
Chocolate topping
8 oz. chopped dark chocolate
2-3 Tbsp canola oil
Melt together until chocolate is the consistency of cream. Dip cucpakes into chocolate and refrigerate.
Chocolate Peanut Butter Cupcakes
1/4 c. unsalted butter1/3 c. peanut butter
1 c. + 2 Tbsp sugar
1/2 c. good quality cocoa powder
2 c. sifted Fancy Flour Blend Or gluten free AP flour OR
1/2 c. millet flour
1/4 c. sweet rice flour
3/4 c. white rice flour
1/4 c. + 2 Tbsp tapioca starch
2 Tbsp potato starch
1/2 tsp xanthan gum
3/4 tsp salt
1-1/4 tsp baking soda
1 tsp vanilla
2 eggs
1 c. buttermilk or soured milk
Preheat oven to 350 degrees. Line cupcake pan with paper liners - expect 20-24 cupcakes from this recipe.
Cream together butter, peanut butter, and sugar.
Peanut Butter Buttercream
2 Tbsp butter1/3 c. peanut butter
1/2 tsp salt
4 c. powdered sugar
1 tsp vanilla
5 Tbsp milk
Cream together butter, peanut butter, and salt. Add 1 c. of powdered sugar and beat until incorporated. Beat in vanilla and 1 Tbsp milk. Continued adding milk and powdered sugar alternately, beating well after each addition, until a fluffy consistency is reached. Pipe onto cupcakes.
Chocolate topping
8 oz. chopped dark chocolate
2-3 Tbsp canola oil
Melt together until chocolate is the consistency of cream. Dip cucpakes into chocolate and refrigerate.
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