You might remember back in April that I made a ridiculous Reeses Peanut Butter Cake for Ryans birthday. He absolutely loves chocolate and peanut butter so I sometimes humour him with treats inspired by his favourite treat, Reeses Peanut Butter Cups. Today we have his podcast co-host coming over for the first recording session since the beginning of the isolation orders, so I decided my boys need something yummy for their multiple hour recording session. That treat is Peanut Butter Chocolate Cupcakes.
- 1 large egg, room temperature
- 1/2 cup half and half cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup hot water
- 1 cup flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Pre-heat oven to 350F
- Mix all wet ingredients excluding the hot water, combining well.
- Mix in your dry ingredients until well combined.
- Gradually add in the hot water until the whole batter is smooth.
- Pour into a greased pan or into paper liners 3/4 up the side.
- Bake 18-20 minutes or until a toothpick can be inserted and comes out clean.
- Allow to cool completely before icing.
- 1/2 cup natural peanut butter
- 1 1/4 cups salted butter (room temperature)
- 4-5 cups icing sugar (more sugar for stiffer icing)
- Cream peanut butter and butter together until smooth and creamy.
- Gradually mix in icing sugar until desired consistency is reached.
- Pack your piping bag and have fun!
Okay so let’s look at this recipe and some things that might help you yield the best results. Firstly, having room temperature ingredients when baking changes everything! The only thing that I don’t believe needs to come up to room temp is eggs. The second is how hot the water you add is. I add steaming water, so just below 100C, as I find it just comes together better with the rest of the batter. The third is to pay attention to your cupcakes as they bake. I pulled the first batch at 17 minutes and the second at 16 minutes because they were done and I didn’t want to lose moisture due to over baking them!
When it comes to mixing icing I’ve heard everyone say you need a hand mixer but this just isn’t true! A sturdy fork and patience is all you need. Starting by creaming the butters then gradually adding sugar is the best way. Always fully combine all the sugar in the bowl before adding more and you are in business!
Overfilling your piping bag can also cause problems down the line, so don’t fill past half way in your bag to keep control and even pressure when icing. I chose to pack two bags with different tips for this reason. The other thing is to practice and try new things whenever you can. Try spooling the icing, or squishing back into the cupcake! If I were using a vanilla or maple icing I would have coloured it and done roses, but as I decided to keep the peanut appearance I stuck to more simple decorating. And the staple of a swirled up icing is always beautiful!
When it comes to baking I believe in reading what’s going on rather than following strict directions and recipes, which is why my “recipes” change over the years. I change them to better suit the way I like my food to come out! I recommend trying to make things to better suit you. For example, when I make banana bread, I cut out half the sugar, because I prefer it to taste more like banana and less sweet.
Anyways, I hope you liked the recipe and if you ever want to see videos of my cooking, click here!