Monday, June 4, 2012

Chocolate Cupcakes w/ Peanut Butter Frosting

My first recipe on my new blog! This blog differs a bit from my original because this one is for more decadent-I'm-not-counting-calories sort of recipes.  Not like everything will be deep fried and containing buckets of butter but sometimes you need to indulge a bit.

This was adapted from a Martha Stewart recipe.  I made a couple tweaks and used PB frosting instead of cream cheese.

PS: AP = all purpose flour.  I also always use unsalted butter in my recipes.

Buttermilk Chocolate Cupcakes (12 cupcakes)


  • 1/4 of quinoa flour (or any other flour you want- even A.P.)
  • 1/2 cup of AP flour
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 6 tbsp of unsweetened cocoa powder
  • 3/4 cup of sugar
  • 3 tbsp of canola oil
  • 6 tbsp of butter milk
  • 2 eggs

  1. Preheat an oven to 350 degrees F. Either spray a tin or line with cupcake cups.
  2. In a bowl add all the dry ingredients: the flours, baking powder, baking soda, salt, and cocoa powder.  Whisk until combined.
  3. In another large bowl add the wet ingredients- sugar, oil, buttermilk and eggs.  Whisk until combined.
  4. Add the dry to the west in three installments.  Whisk each installment until combined and then repeat until everything is incorporated.
  5. Scoop an even amount into each cupcake tin- filling only about half way so as to not overflow when baking.
  6. Cook for about 20 minutes.  Test doness with a toothpick- if the toothpick comes out clean they are done.  Take out and let cool- meanwhile we can prep the frosting.
Peanut Butter Frosting

  • 2 tbsp of unsalted butter, softened
  • 3/4 cup of creamy peanut butter
  • 3 tbsp of buttermilk
  • 1 1/2 cup of powder (confectioners) sugar
  1. In a bowl whisk everything until combined and smooth.  Then put into a piping bag or ziplock with end snipped off and decorate as desired.
  2. I topped mine with a bunch of chocolate nuts and pretzels I had left over from my engagement party favors.