Recently, my boss left where I work and honestly we were all pretty bummed about it. I really liked working for her! Anyway, I told her I’d make her something and asked what flavors she most liked and she said chocolate (which I already knew) and peanut butter.
With that in hand I came up with these – I think they’re a good combination of the two flavors – neither overpowering the other one. And I’d never made peanut butter buttercream before so that was a fun challenge. I think everything turned out really well, but I’ll let you decide!
· 1 cup sugar
· 2 cups flour
· ¼ cup chocolate cocoa powder
· 2 t baking soda
· 1 cup mayonnaise
· 1 cup hot water
· 2 t vanilla
· 1 cup milk chocolate chips
· 1 stick plus 1 T butter (softened, room temperature-ish)
· 3 c powdered sugar
· 3 T milk
· 1 t vanilla
· 1 cup creamy peanut butter
Whisk together the sugar, flour, cocoa powder and baking soda in a bowl, Make sure they’re mixed really well. Then add the mayo, hot water and vanilla and mix with a hand mixer until that’s well blended, usually a couple minutes.
Finally, stir in the chocolate chips with a wooden spoon.
Put liners into a muffin tin and fill each one about 2/3 to ¾ of the way up and bake at 350° for about 16-20 minutes.
Cool them to a wire rack, and let them cool completely before you frost them (you don’t want frosting sliding off warm cupcakes).
For these, I made the cupcakes one day and the frosting the following day – that worked out well.
Beat butter until fluffy. Add powdered sugar, milk and vanilla and beat again until fluffy. Then add the peanut butter and once again beat until fluffy. Frost after the cookies have cooled completely and you have a cupcake that has a great balance of the chocolate and peanut butter flavors!