Peanut Butter Chocolate Cupcakes with Chocolate Frosting
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Recipe type: Dessert
Prep: 
Cook: 
Total time: 
Serves: 12
 
An intensely peanut-buttery cupcake topped with classic chocolate frosting.
Ingredients
  • 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)
  • FROSTING:
  • ½ cup (8 Tbsp) butter or margarine
  • ⅔ cup cocoa
  • 3 cups powdered sugar (icing sugar)
  • ⅓ cup milk or cream
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350F degrees. Line 12-cup muffin tin with liners and set aside.
  2. With an electric mixer, cream together the peanut butter, butter, and brown sugar until light and fluffy; 2-3 minutes on medium speed.
  3. 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.
  4. 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.
  5. 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.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/11/saturday-sweets-peanut-butter-chocolate-cupcakes/