Monday, May 18, 2009

Dark Chocolate Peanut Butter Cupcakes

I wanted to call these Dark Chocolate Peanut Butter Dump-cakes because the cake part of this recipe is a one bowl, no muss, no fuss recipe. But I gotta say the word "dump" and food just doesn't do it for me. However, the words Peanut Butter Cups, as in Reese's always brings a smile to peoples faces (especially my husbands). The coolest part of this recipe is that the cake is made with yogurt, yes yogurt! I decided to develop a cupcake for Griffin's first birthday (sans the peanut butter frosting of course). I want his first taste of chocolate to be on his first birthday and I believe this one will be a hit! Only three more months G! Mommy's got ya covered!

Dark Chocolate Cupcake
Makes 18 cupcakes

3/4 cup unsweetened cocoa powder (my favorite is Green and Blacks)
1 1/2 cups all purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup whole milk yogurt (you could use low-fat but I prefer whole)
3 tablespoons vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line a muffin tin with paper liners. In a large bowl sift cocoa powder, flour, sugar, baking soda, baking powder until well combined. Add in eggs, warm water, yogurt, oil, and vanilla and mix until smooth.

Using a 1/4 c measuring cup, portion out the batter evenly into the muffin liners. Bake until a toothpick comes out clean, about 18-20 minutes.

Transfer cupcakes to a wire rack to completely cooled before frosting.

**Cupcakes will keep covered with plastic wrap for up to 3 days.

Peanut Butter Buttercream Frosting
Makes enough icing to cover 18 cupcakes or an 9-inch 3 layer cake

1 1/2 sticks of unsalted butter, room temperature
1 1/4 cups smooth peanut butter, room temperature (regular Skippy kind, the natural just won't cut it here)
1 1/2 cups confectioners sugar
1 teaspoon vanilla extract
18 mini Reese's Pieces

Using a stand or hand held mixer, whip the butter until light and fluffy, about 2 minutes. Add in the peanut butter and beat until well combined. Slowly add in the confectioners sugar and the vanilla. Beat until smooth and creamy and light in color.

Spread about 2-3 tablespoons of icing on each cupcake and top with a mini Reeses Pieces.

TIP: Spray your measuring cups with cooking spray before measuring out the peanut butter. The oil will make it easier for you to get the peanut butter out.

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