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Saturday, July 9, 2011

A Tasty Treat: Peanut Butter Cupcakes with Chocolate Frosting

I made these a while ago, but feel the need to share.  They were a super tasty treat that didn't come out too sweet.  Without the frosting the peanut butter cupcakes were muffin-like and worked well for a quick breakfast.

I believe the reason they ended up muffin-like was because I had to use crunchy peanut butter, seeing that is all we had in the pantry.  The crunchy peanuts made a tasty texture and a fun surprise.  The reason they weren't too sweet was because I only used brown sugar, I could be wrong, but whenever I use brown sugar my dessert just tastes less sweet.  

The cupcakes ended up super moist and soft even days later, which I believe was because of the cream of tartar.

2 cups brown sugar
  • 1/2 cup shortening
  • 1 cup crunchy peanut butter
  • 2 eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 pinch salt


Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners, or grease and flour cups.

In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.

Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Chocolate Buttercream Frosting


  • 8 oz. unsweetened chocolate, chopped
  • 6 cups confectioners' sugar
  • 16 Tbs. (2 sticks) unsalted butter
  • 6 Tbs. milk, plus more, if needed
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt


Have all the ingredients at room temperature.

Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

Bon Appetite 

Photos by Lady Go Lightly

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