Cupcakes are overated.

That is an outright fib.

Small and delicate, or handful sized and gooey ooey messy funtastic deliciousness that is more than one person should be able to handle. Cupcakes are amazing.

I haven’t baked any for a while and I really feel the need to do so. They are good for snacks after school. Good for breakfasts on the go. Good for shoving in your face as fast as you can before everyone realizes that they are gone…um, did I say that out-loud?

I am going to make Chocolate Peanut Butter Cupcakes with a Toasted Marshmallow Cream Frosting. Hey, I figure if I am going to go for it, I should go Big.

I promise to post photo’s of the finished product. IF there is finished product. Ok, I promise to leave one. ONE I said…sheesh.

Chocolate Peanut Butter Cupcakes with a Toasted Marshmallow Cream Frosting

For the cakes:

2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup creamy peanut butter
3 1/2 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon baking soda
• 3 tablespoons baking cocoa
• 1 1/4 cups 2% milk
• 1 teaspoon vanilla
• 3 large eggs

In a med-lrg mixing bowl combine dry ingredients (including cocoa) with a whisk. Set aside. Preheat your oven to 350 degrees (for at least 25 min prior to baking to make sure of an even baking temp). In an electric mixer bowl, add sugar and butter, beating until creamy. Add eggs one at a time until fully incorporated. Add peanut butter, milk and vanilla. Mix well for 2 min on medium speed.

Fill cupcake paper lined pan 2/3 full and bake for approx 21 minutes. Cool on wire rack in pan for 10-15 min. Should make about 2.5 dozen cupcakes.

For the filling:

1 cup confectioners’ sugar
3/4 cup creamy peanut butter
3 tbsp. unsalted butter, at room temperature
1/2 tsp. vanilla extract

Combine all ingredients in a mixing bowl and mix with hand mixer on medium speed until well combined. Roll into 1 inch balls and drop into cupcake batter before baking.

For the icing:

8 large egg whites
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract

Combine the egg whites, sugar and cream of tartar in the top of a double boiler.  Heat the mixture, whisking frequently, until it reaches 160 degrees with a thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low-speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with a sprinkle of brown sugar, if desired.


One response to “Cupcakes are overated.

  1. I am a HUGE fan of cupcakes, I will try this out, thanks

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