My Chocolate Peanut Butter Cupcake recipe is one I created for our bakery, the delicious secret is the peanut butter marshmallow frosting. Yum!
Chocolate Cinnamon Cupcakes
Ingredients:
1 cup sugar1 cup brown sugar
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tbsp cinnamon
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water
Directions:
Mix together all the dry ingredients.
Add in the eggs, milk, oil, and vanilla: beat until smooth
Add the water and mix
The batter will be watery so you will have to ladle the batter into your liners. Be sure to have something like a paper towel ready because it will drip everywhere.
Bake at 350* for 20-25 min. Cool in the pan 5 min, then remove and cool completely. Then frost to your hearts delight and top with a mini Snicker's bar. I suggest using the following recipe:
Peanut Butter Marshmallow Frosting
Ingredients:
4 sticks unsalted butter (room temperature)2 cups powdered sugar
1/2 tsp vanilla
20 oz marshmallow cream
1 cup peanut butter
Directions:
Beat butter until creamy
Add sugar 1/2 cup at a time, beat until fluffy
Beat in the vanilla
Stir in marshmallow and peanut butter
This recipe makes a lot of frosting, probably enough for 3 dozen cupcakes. Also this frosting can melt, so be sure to refrigerate after frosting if you are trying to hold its shape.
So go on, get dirty!
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