Sometimes you just have the urge to make cupcakes (okay, maybe just me) but don’t want too many. This is one of those cupcakes that I wish I had made more than I actually did. Even though it was a simple chocolate cake, the interior was nice and moist and fluffy. As always, I had a surprise of frosting inside the cake, which give the cake a delicious balance of peanut butter and chocolate.

Xo,
JJC

Recipe
Cake, Yields 16
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
2 eggs

1. In a small bowl, whisk together the flour, baking powder, salt, and chocolate powder.
2. In a medium bowl, combine the buttermilk and vanilla extract.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and the liquids alternately, beating well after each addition.
6. Fill 16 cupcake liners about 2/3 full.
7. Bake at 325F for about 20 minutes or until a toothpick comes out clean.

Frosting
1/2 cup butter, room temperature
1/4 cup milk with 2 tablespoons of dissolved cornstarch
1/4 cup peanut butter
3/4 cup unsweetened cocoa powder
~1 1/2 cups confectioners sugar