I will admit… these are probably not the prettiest cupcakes one has ever seen. But they are absolutely the tastiest cupcakes I’ve ever had…. of course baring the Peanut Butter Banana Muffins with Chocolate Cream Cheese Frosting in my last post…. 😉
I made these at the same time that I made the last batch… yes … my craving for peanut butter and chocolate was fierce! So I decided to take an amazing cake recipe from one of my favourite blogs Jules Blog and make cupcakes with the added bonus of a creamy, silky, smooth peanut butter frosting… YUM!
Black Magic Cake (Cupcakes) Makes 24 Cupcakes
- 1 3/4 Cup Flour
- 2 Cups Sugar
- 3/4 Cup Unsweetened Cocoa Powder
- 1 1/2 Teaspoons Baking Soda
- 2 Large Eggs
- 1 Cup Buttermilk
- 1/2 Cup Melted Butter
- 1 Tablespoon Vanilla
- 1 Cup Hot Coffee
Mix together all the dry ingredients in a stand mixer. In a separate bowl mix eggs, buttermilk, melted butter and vanilla. Mix the wet ingredients in with the dry and then add in the hot coffee with a spatula. Scoop or pour batter into cupcake pan. As per Jules and my experience, the batter is quite runny, have no fear…. it makes for the moistest cake, or in this case cupcake… ever!
Bake at 350 degrees for about 35 minutes. Check them frequently after about the first 30 minutes, testing with a toothpick to make sure only a couple of crumbs come up. Once that happens then they are ready.
- 1/2 Cup of Cream Base *
- 1/2 Unsalted Butter
- 350 Grams (or 1 1/2 packages) Cream Cheese
- 4 Tablespoons PB2 or 2 Tablespoons peanut butter
- 1 Cup Icing Sugar (more or less to taste)
Mix all ingredients together in a stand mixer until smooth and creamy. Whip until light and fluffy, decorate cupcakes and enjoy.
* Recipe for the cream base is from my last post Peanut Butter Banana Muffins with Chocolate Cream Cheese Frosting.