Wednesday, June 8, 2011

Peanut Butter Cupcakes with Milk Chocolate Mocha Frosting

On a whim I decided to take cupcakes to my sister's house for our Memorial Day grill out. I needed something to do with my 4 year old daughter during her brother's nap anyway and the girl just loves to "help" me cook!

 The original recipe says this makes 18 cupcakes if you fill the muffin cups 2/3 full. I only got 12 cupcakes, but they rose quite a bit above the top of the cups. I think you could easily fill the cups 1/2 full and get 18 cupcakes. If you really want moist cupcakes, put the cupcakes in a container that has a lid and allow them to cool with the lid ON. It will take a while, but you will have some super moist cupcakes.

Peanut Butter Cupcakes
1 1/4 cups flour
3/4 cup packed brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon butter at room temperature
1 Tablespoon coconut oil
1 egg
1/3 cup peanut butter
3/4 cup milk
1 teaspoon vanilla

Combine all ingredients in a food processor. Pulse for a few seconds to mix. Scrape sides of bowl and pulse until smooth.  Line muffin pans with paper liners. Fill muffin cups 1/2 to 2/3 full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Allow cupcakes to cool completely before frosting.

Milk Chocolate Mocha Frosting
9 ounces of milk chocolate, finely chopped
2/3 cup half and half (or heavy cream)
1 Tablespoon light corn syrup
1 Tablespoon instant coffee
1/8 teaspoon cinnamon

Put chocolate in a medium bowl.  Combine rest of ingredients in a small saucepan and bring to a simmer. Pour mixture over chocolate and mix until all chocolate has melted.  Allow frosting to cool to room temperature. Frost cupcakes.

Adapted from The Joy of Cooking.

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