One Bowl Chocolate Cupcakes with Peanut Butter Frosting

Happy Valentine’s Day! Hope you all have a great one! Ours is going to be very low key with dinner at home and games on the Wii, I think. Just good quality time together. To me Valentine’s equals chocolate. Since my valentine is crazy over cupcakes, I made these chocolate cupcakes from Martha. They are so moist and have a lovely chocolate flavor. I covered half of the recipe with peanut butter frosting and then half with chocolate buttercream. I filled the peanut butter ones with some of the chocolate buttercream as well. The peanut butter frosting was fabulous! Not too sugary and a wonderful consistency. For the chocolate buttercream, I used the same recipe as the peanut butter but subbed the pb for 2 oz. melted chocolate chips and added a little more powdered sugar. It tasted like chocolate milk in frosting form! Nice and light and really complimented the cupcakes. Any valentine would go crazy over these cupcakes! And of course they are great any day of the year, no matter what you’re celebrating!

One Bowl Chocolate Cupcakes
Source: Martha Stewart
Makes 18 cupcakes

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
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 cup warm water
3/4 cup buttermilk
3 tablespoons canola or vegetable oil
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line muffin tins with liners & set aside.

In the bowl of a stand mixer, whisk together cocoa powder, flour, sugar, baking soda, baking powder & salt. Add in eggs, warm water, buttermilk, oil & vanilla. Using the paddle attachment mix together until smooth and well mixed.
Spoon batter into the muffin cups, filling each 2/3 full. Bake for approximately 20 minutes, until tops spring back when touched. Transfer cupcakes to a wire rack and let cool completely.

Peanut Butter Frosting
Source: Annie’s Eats, originally from Ina Garten

1 cup confectioners sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

In the bowl of a stand mixer, add butter, confectioners sugar, peanut butter, vanilla and salt. Mix on medium low speed until creamy. Add in the cream and beat on high speed until frosting is light and fluffy. Top cupcakes with frosting and decorate as desired.

Chocolate Buttercream:
Use same frosting recipe as above substituting 2 oz. melted chocolate chips for the peanut butter and adding an additonal 1/4 cup powdered sugar.

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