Unfortunately my husband has never been a dessert person. Even though he was the one who purchased my Kitchen Aid mixer for Christmas three years back, thus sparking my love of baking, I quickly learned that most desserts will sit abandoned on the counter, only being nibbled on by me! I'd practically force the baked goods in front of his nose and stand there staring- er, smiling- until he took a bite! It wasn't until our wedding that I learned the key to my husband's dessert heart. While giving toasts, a few of our family friends brought up the fact that from the time he was a child, my hubby has had a passion for peanut butter. He'd go to his friends' houses and take a heavy toll on their peanut butter supply! I stored this little nugget of knowledge away for the next time I planned on baking something for the two of us.
Sure enough, a few months later he was bunked up on the sofa, miserable with a cold. I decided to bake him a batch of chewy peanut butter cookies. Oh man, did those disappear quickly! Of course peanut butter and chocolate pair together beautifully and are perfect for a Valentine's Day treat! I found this cupcake recipe on Joy the Baker's website. Being sorely disappointed with the cupcakes results, I reverted back to my favorite one-bowl chocolate cupcake recipe from Martha Stewart's website. They are a cinch to whip together and only require one bowl for mixing! I used the Peanut Butter Frosting recipe from Joy's blog; it is phenomenal! The chocolate cupcakes are delish on their own, but the frosting really dresses them up! The chopped Reese's cups on top add an extra fun note!
Chocolate Cupcakes
Makes 18-20 cupcakes
Ingredients:
1 1/2 cups flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cups warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 tablespoon pure vanilla extract
1. Preheat oven to 350-degrees. Line 2 standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a medium bowl.
2. Mix in eggs, water, buttermilk, oil, and vanilla until smooth, about 3 minutes.
3. Divide batter evenly among prepared muffin tins. (Try to fill each cup just 2/3rds of the way up to give you enough batter for closer to 20 cupcakes) Bake, rotating tins halfway through, until tops spring back when lightly touched, about 20 minutes. Let cool in tins on wire racks.
Peanut Butter Frosting
Enough to frost 24 cupcakes
2 sticks (1 cup) unsalted butter, at room temp
1 cup creamy peanut butter
3 to 4 cups powdered sugar (depending on your desired consistency)
1 tablespoon milk (or water)
A good handful of small peanut butter cups
1. In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl.
2. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you'd like your frosting a bit thicker.
3. Slather frosting onto cooled cupcakes and top with coarsely chopped peanut butter cups. Top with chopped Reese's Cups if you'd like. Enjoy!
