Peace, Love & Peanut Butter Cupcakes

 

Ingredients

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three-
   quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

 

Creamy Peanut Butter Frosting

 

Ingredients:

• 1 cup butter, slightly softened
• 3-4 cups icing sugar (more/less depending on consistency)
• 1 cup natural creamy peanut butter
• 1 tbs. pure vanilla
• splash of milk (I used almond milk due to allergy, can use soy, rice, coconut etc.)

Directions:

1. In stand mixer, using paddle attachment, cream buter until light and fluffy. Add Vanilla and mix once more.
2. Add peanut butter, and mix again until combined.
3. Add Icing sugar one cup at a time, alternating with a splash of milk until desired consistency reached. You want it stiff, but still creamy and soft so you can run a knife through it.
4. Continue mixing until you have a frosting consistency.
5. You can pipe it with an icing bag onto the cupcakes, or use the back of a spoon or a knife/spatula to frost cupcakes.

 

Optional: Pour 1/2 cup of chocolate cookie crumbs into a bowl, and dip tops of cupcakes into it for a ‘pie’ like taste.