Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup heavy cream
- 12 mini peanut butter cups, chopped
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Mixing bowls
- Electric mixer
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat together the vegetable oil and eggs until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vanilla extract, and mix until just combined.
5. In a small mixing bowl, beat together the creamy peanut butter, powdered sugar, unsalted butter, and heavy cream until smooth.
6. Fold in the chopped mini peanut butter cups into the cupcake batter.
7. Fill each cupcake liner about 2/3 full with the cupcake batter.
8. Using a piping bag or a spoon, add a dollop of the peanut butter frosting to the top of each cupcake.
9. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Temperature:
350°F
Serving size:
12 cupcakes
Nutritional information:
Calories per serving: 350
Fat per serving: 19g
Saturated fat per serving: 6g
Cholesterol per serving: 50mg
Sodium per serving: 290mg
Carbohydrates per serving: 42g
Fiber per serving: 2g
Sugar per serving: 29g
Protein per serving: 6g
Substitutions for ingredients:
- You can use almond milk or soy milk instead of regular milk.
- You can use almond butter or cashew butter instead of peanut butter.
- You can use coconut oil instead of vegetable oil.
Variations:
- You can add chopped peanuts to the cupcake batter for extra crunch.
- You can add chocolate chips to the cupcake batter for extra chocolate flavor.
- You can use a different type of frosting, such as chocolate or vanilla.
Tips and tricks:
- Make sure to let the cupcakes cool completely before frosting them.
- Use a piping bag to make the frosting look more professional.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
- Serve the cupcakes on a platter with a dusting of cocoa powder.
- Use mini peanut butter cups as a garnish on top of each cupcake.
Garnishes:
- Chopped peanuts
- Mini peanut butter cups
- Cocoa powder
Pairings:
- A glass of cold milk
- A cup of coffee
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cupcakes are too dry, try adding a little more milk to the batter.
- If the cupcakes are too wet, try reducing the amount of milk in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cupcakes.
- Make sure to cook the cupcakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Peanut butter was first patented in 1895 by Dr. John Harvey Kellogg.
- Cupcakes became popular in the United States in the early 19th century.
Flavor profiles:
- Sweet
- Chocolatey
- Peanut buttery
Serving suggestions:
- Serve the cupcakes as a dessert at a party or gathering.
- Enjoy the cupcakes as a sweet treat after dinner.
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