The 31st is my 6-month blogiversary! I recently volunteered at an event where my entire job was to stand behind a table covered in fancy dark chocolate peanut butter cups, grinning like a mad-person and convincing people with my boyish charm to exchange their precious tickets for one of them.
Well, it was the boyish charm or the 15 cases of wine. Either way, my table was decidedly less populated by peanut butter cups by the end of the evening, and I was left with the implacable desire to make chocolate peanut butter cupcakes. (Also, you can tell that today is an especially caffeinated day by the overuse of italics. Believe me, there are hand gestures that accompany them).
And by “implacable,” I mean I’ve been reading gothic fiction again, which always makes me want to use words like implacable, beset, haunted, and so forth. I am fixated on the idea of chocolate peanut butter cupcakes.
Anyhow…I’m actually going to provide you with a different recipe from the one that I used because I’m not 100% pleased with the chocolate cupcakes that resulted.
This is a modified version of the Vegan Cupcakes Take Over The World basic chocolate cupcake:
1/2 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 unsweetened cocoa powder
1/3 cup boiling water
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For starters, heat your oven to 350 degrees, line your cupcake tins, and mix the cocoa powder with the boiling water, and set aside to cool.
At the same time, mix the milk with the vinegar, and set aside to curdle.
Mix together the sugar and the oil (if you decide to use margarine or butter, make sure to use 1/2 cup), and add the curdled soy milk and vanilla.
In another bowl, sift together the flour, baking soda, baking powder, salt.
Add the cooled cocoa powder water mixture to the liquid ingredients bowl, and then mix the dry ingredients, 1/2 cup at a time.
Fill the cups about 3/4 of the way full, and bake for 17-20 minutes.
What really makes these cupcakes is the frosting–cream cheese+peanut butter is actually the best idea. Ever. Delicious.
Basically, take a block of cream cheese (8 ounces), a half-stick of butter, and 2/3 of a cup of peanut butter, cream them together, and add powdered sugar until you reach the desired texture (usually 4-5 cups).
KVH and I also cut little cones out of the cupcakes to put some frosting in the middle as filling, which was a very good plan. I used ganache for decorative purposes, but honestly, it wasn’t necessary. I can’t wait to get my frosting tips back.
And here’s what these guys look like when in the process of eating them:
Also, for these, I put truffles on the top of the cupcake before putting them in the oven, banking on the truffle slowly sinking as the cupcake baked. I was right.
Eating these cupcakes like this is really fun…right in the middle of enjoying the chocolate peanut buttery-ness of the cupcake WHAM a soft bite of bittersweet chocolate that plays off the sweetness of the cupcake and the frosting.