Name: Chocolate Peanut Butter Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups sugar; 1-3/4 cups all-purpose flour; 3/4 cup HERSHEY’S Cocoa; 1-1/2 teaspoons baking powder; 1-1/2 teaspoons baking soda; 1 teaspoon salt; 2 eggs; 1 cup milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup butter (, soft-room temperature); 3 cups powdered sugar; 1/2 cup peanut butter (not natural); 1 tsp. vanilla; 3-4 Tbsp. half &half (more or less to get consistency you want)

Description

Moist chocolate cupcakes topped with a to-die-for peanut butter frosting. These Chocolate Peanut Butter Cupcakes are a chocolate/peanut butter lover’s dream come true.

Instructions

Cupcakes:

Preheat oven to 350°F. Line muffin cups with paper baking cups.
In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. This batter is fairly thin. Fill the muffin cups 2/3 full and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. This recipe makes about 30 cupcakes. Let the cupcakes cool completely on a wire rack, after removing them from the muffin tin.

Frosting:

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 half-n-half and beat on high speed until the mixture is light and smooth. Fill pastry bag with frosting and pipe onto cupcakes. Top with a mini peanut butter cup.

Chocolate Peanut Butter Cupcakes