|Chocolate Peanut Butter Cupcakes|
Well last night I was pretty much at my breaking point and it was time for therapy!
Now I could have gone out and done some retail therapy, but I'm on a strict budget. I don't buy it unless I need it. I'm trying to live a minimalistic life. I feel like people on a whole have too much stuff. I just don't want to be one of those people with too much stuff. In fact, even though I would love to go buy some more fabric to sew with or even some new cake decorating stuff, I am refraining from going to the store to spend money. I have save quite a chunk of change already. Yeah!
My other type of therapy would be to do some sewing, but I did that the night before. I finished a quilt and sewed a cozy bowl. I still have stuff to finish up, but I just wasn't in the mood.
So my last choice was baking. I needed something with chocolate in it. After all chocolate is what I go to when I've had a tough day and boy these last few weeks have been that and more. After perusing my pinterest cupcake board I found the perfect treat to make.
I give you the
CHOCOLATE PEANUT BUTTER CUPCAKE!!!!!!
Not only does it have chocolate it has peanut butter. And the icing on the cupcake has a mini Reese's Peanut Butter Cup on it.
Now I had a little trouble with the frosting on this one. It started out super stiff, so I added milk. Well, too much milk, so I had to add some more powdered sugar to stiffen it up some. After a little messing around I got it back to the right consistency and it was perfect.
So if you're have a tough day, week or month give these little cupcakes a try. I guarantee you'll feel a little better....at least while you're eating it.
Chocolate Peanut Butter Cupcakes
2 1/2 Cups all purpose flour
1 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
2 cups sugar
2/3 cup canola oil
2 large eggs
2 teaspoons vanilla
1 1/2 Cup sour milk*
1 cup mini semi-sweet chocolate chips
1/3 Cup peanut butter
4 1/2 Cups powdered sugar
1/4 Cup milk
2 teaspoon vanilla
24 mini Reese's Peanut Butter cup
Instructions for cupcakes
1. Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners and set aside.
2. In a medium bowl whisk together the flour, cocoa, baking powder and salt. Set aside.
In a large mixing bowl mix sugar, canola, eggs and vanilla until the mixture is smooth. Alternately add the flour/cocoa mixture with the sour milk. Be careful not to over mix. Fold in the chocolate chips.
3. Using an ice cream scoop, add the batter to the muffin tins and bake the cupcakes for 23-27 minutes. Cool the cupcakes in the tins for 10 minutes before moving to a wire rack to cool completely.
Instructions for Frosting
1.Unwrap 24 peanut butter cups and place in a bowl and set aside. Beat the peanut butter in a bowl of a stand mixer until lightened, about 2 minutes on medium-high speed. Drop the speed to low, and begin adding half the powdered sugar, a little at a time. Add the vanilla, and slowly stream in the milk. Add the remaining powdered sugar.
2. Once all the powdered sugar has been added, increased the speed back to medium-high, and beat 1-2 minutes.
3. Using a M1 tip and a disposable bag frost your cooled cupcake. Decorate with a mini peanut butter cup.
*To make sour milk, place 1 Tablespoon of white vinegar into a measuring cup. Fill the remaining 8oz cup with milk. Stir together, then allow to sit for 5 minutes before using.
Recipe adapted from Tramplingrose.com