I’m not normally a chocolate cake gal, but the idea of peanut butter frosting was too enticing to pass up. This peanut butter frosting recipe is light, fluffy, rich, and just all-around delicious. It’s definitely going into my ‘favorites’ list. I was really pleased that it was so light and fluffy while still holding its shape enough to pipe on the cupcakes. Yum!

“Perfectly Chocolate” Chocolate Cake
From Hershey’s

• 1 cups sugar
• 1/2 + 1/3 cups all-purpose flour
• 1/3 cup HERSHEY’S Cocoa
• 3/4 teaspoons baking powder
• 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup boiling water

Directions:
1. Heat oven to 350°F. Line 12 muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

3. Bake 20 to 23 minutes or until wooden pick inserted in center comes out clean (Do not overbake!). Cool 10 minutes; remove from pans and place on wire rack. Cool completely.

Peanut Butter Frosting
From Barefoot Contessa

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

 

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

These Cupcakes are available at A Cupcake Co.