Chocolate Cupcakes with Chocolate Peanut Butter Frosring

Name: Chocolate Cupcakes with Chocolate Peanut Butter Frosring
Total time: 1200 s
Yield: 25 servings
Cuisine: American
Ingredients: 2 1/2 cup flour; 1 2/3 cup sugar; 3/4 cup butter, softened; 2/3 cup baking cocoa; 1 1/4 cup water; 1 1/4 tsp baking soda; 1 tsp salt; 1 tsp vanilla; 1/4 tsp baking powder; 2 large eggs; 3 cup powder sugar; 1/2 cup butter; 2 tsp vanilla; 1/2 cup peanut butter; 1/2 cup cocoa; 4 tbsp milk; 1/2 cup fine chopped peanuts

copperfire952 @cook_3213367

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Chocolate Cupcakes with Chocolate Peanut Butter Frosring

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copperfire952 @cook_3213367

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Ingredients

20 mins

25 servings

Cake Batter
2 1/2 cupflour
1 2/3 cupsugar
3/4 cupbutter, softened
2/3 cupbaking cocoa
1 1/4 cupwater
1 1/4 tspbaking soda
1 tspsalt
1 tspvanilla
1/4 tspbaking powder
2 largeeggs
Frosting
3 cuppowder sugar
1/2 cupbutter
2 tspvanilla
1/2 cuppeanut butter
1/2 cupcocoa
4 tbspmilk
Topping optional
1/2 cupfine chopped peanuts

Cooking Instructions

20 mins

1

Note - the cake recipe is traditional Betty Crocker with my own directions and twist on the frosting and presentation.
2

Preheat oven to 350
3

In a large mixer bowl add all of the cake batter ingredients. Mix in low speed for 30 minutes and then on high speed for another 3.
4

Line muffin tins with cupcake liners and, scoop batter into the liners. DO NOT fill completely or your cupcakes will stick - fill about 3/4.
5

Tip - use a ice cream scoop you batter into the tins.
6

Bake in oven about 20 minutes or until toothpick inserted comes out clean.
7

Let cupcakes rest in tins about 5 minutes before removing.
8

Cool completely before frosting.
9

Mix frosting ingredients in a mixer bowl on low until combined and then whip on high for about 2 minutes for fluffier icing.
10

Frost your cupcakes and sprinkle with peanuts if desired.