I am stuck in the vicious cycle of emptying my dishwasher just so that I can immediately fill it back up and start it again. This cycle is lousy because it means I’m not emptying my dishwasher in the morning, so dishes are piling up all day just waiting for me to give in and admit that I just can’t go to bed without doing the dishes.
I just. can’t. doit. Can you? Are you a dishes-in-the-morning partier or does that pile of dishes make you toss and turn?
This cycle has pretty much been in place since early November, which is around when these cupcakes happened, so maybe they are to blame. Although it could be the combination of my birthday, Theo’s birthday, and the start of the end-of-semester work pile-on. Whatever the case, even if it was these cupcakes, they were worth it.
Peanut butter and chocolate is one of my favourite combinations (I know, so original right?). There’s just something so perfect about the balance of sweet and salty, and chocolate is one of the few flavours that can stand up to the strength of peanut butter and still shine.
These aren’t a light-as-air cake mix cupcake by any means, so if you love those these may not be for you. These are still moist and tender, but denser, and stick-to-the-roof-of-your-mouth peanut buttery. It’s almost like eating a big peanut butter cookie with frosting.
I also added toffee bits to the recipe I adapted from Sally’s Baking Addiction, for a slight caramel flavour and a bit more sweet with my salty. Make sure you save some extra for garnishing – such a quick and easy way to make them look fancy! A caramel drizzle would do the trick excellently too :)
These were my birthday treat to myself and I thoroughly enjoyed every calorie. As with any cupcake, I recommend making the cupcakes a day before so they can cool without rush, but not much before that as cupcakes are just so much better fresh. The icing requires refrigerating, due to the milk in it, but they’re best taken out of the fridge an hour or so before you want to eat them so they can come to room temperature and the flavours can really shine. Have a sweet Saturday, and thanks for reading!
- 1 and ¼ cup all-purpose flour OR cake and pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup smooth peanut butter
- ½ cup butter, softened to room temperature
- ¾ cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons milk
- ¾ cup toffee bits (such as Skor or Heath)
- ½ cup (8 Tbsp) butter or margarine
- ⅔ cup cocoa
- 3 cups powdered sugar (icing sugar)
- ⅓ cup milk or cream
- 1 tsp vanilla
- Preheat oven to 350F degrees. Line 12-cup muffin tin with liners and set aside.
- With an electric mixer, cream together the peanut butter, butter, and brown sugar until light and fluffy; 2-3 minutes on medium speed.
- Meanwhile, in a medium bowl mix together the flour, baking powder, and salt. Set aside. When the peanut butter mixture is smooth and creamy, beat in the eggs, one at a time, then add the vanilla. On low speed, beat in the flour mixture alternately with the milk, making two additions of each, mixing until just combined. Stir in the toffee bits. Do not overmix or muffins will be too dense.
- Divide batter evenly over 12 muffin cups. Bake for 21-23 minutes, until toothpick inserted in the centre of a cupcake comes out clean. Remove cupcakes to a wire rack to cool before frosting.
- For the frosting: Melt butter in a saucepan or the microwave and stir in cocoa. Add icing sugar and milk, alternately, beating between additions. Mix in vanilla until creamy and smooth. Frost and decorate as desired.
Cupcake recipe adapted from Sally’s Baking Addiction.
Frosting recipe from my Double Chocolate Zucchini Cake.