These are actually Devil’s Food Cupcakes with Peanut Butter Buttercream Icing. A-mazing.
Devil’s Food Cupcakes (recipe from this cookbook)
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
¾ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup firmly packed light brown sugar
4 tbsp unsalted butter (room temperature)
1 large egg (room temperature)
1 tsp vanilla extract
½ cup lukewarm water
¼ cup buttermilk
1. Position rack in the middle of the oven and preheat to 350˚F. Line a standard 12-cup muffin pan with paper or foil liners. (I used a mini cupcake baking sheet with mini liners.)
2. Sift together the flour, cocoa powder, baking soda, and salt into a separate bowl.
3. In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy. 2-3 minutes. Add the egg and vanilla and beat until combined.
4. Add the flour mixtures in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.
5. Divide the better evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes for regular cupcakes or 10-12 minutes for mini-cupcakes. Let the cupcakes cool in the pan or on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely (about 1 hour).
6. Ice the cupcakes with Peanut Butter Buttercream icing.
Peanut Butter Buttercream Icing (recipe by me!)
2 sticks unsalted butter
½ of a 1lb bag of powdered sugar (about 2-3 cups)
1 tsp vanilla extract
½ cup peanut butter
1. Combine unsalted butter and powdered sugar in a bowl. Beat on medium-high speed until mixed together. (I usually guess on the amount of powdered sugar. You don’t want it to taste too-buttery so use your judgement on how much powdered sugar to add.)
2. Add the vanilla extract and beat on medium-high for 30 seconds. Finally, add the peanut butter to the icing and beat on medium high for 1 minute.
3. Put the icing in the fridge until the cupcakes are ready to be iced. Remove 5-10 minutes before icing so the consistency isn’t too hard.