Yesterday I made these peanut butter cupcakes with chocolate coffee frosting.
They were seriously delicious, and I restrained myself and only licked batter off of one of the beaters. success.
You should probably make them, too.
Peanut Butter Cupcakes, makes 22. Recipe from A Beautiful Mess.
3/4 cup softened butter
1 1/3 cup sugar
1/2 teaspoon vanilla extract
1 3/4 cup flour
1/4 teaspoon baking soda
3/4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup creamy peanut butter
1/2 cup greek yogurt
In a bowl cream together the butter and sugar. Stir in the vanilla extract and the eggs, one at a time, until incorporated. In another bowl whisk together the flour, baking soda, baking powder and salt. Slowly incorporate the flour into the butter/sugar mixture. Stir in the peanut butter and greek yogurt.
Fill a prepared muffin pan each 1/2 full with batter. Bake at 375°F for 18-20 minutes until cooked through and brown around the edges. Allow to cool.
Once the cupcakes are cool use a sharp knife to cut out a small inverted pyramid, and remove. Fill the hole with creamy peanut butter. (I used a faux pastry bag to do this. aka a ziploc baggie with one of the corners snipped off.)
Black Coffee Frosting, makes enough to frost 22 cupcakes. Recipe from A Beautiful Mess.
9 ounces dark chocolate
1/2 cup black coffee
10 tablespoons butter
2-4 tablespoons powered sugar
In a double boiler or a glass bowl set over simmering water, stir together the chocolate and coffee until melted. Remove from heat and whisk in the butter until well incorporated. Taste frosting. If it needs to be a little sweeter, add powder sugar to taste.