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CHOC. CUPCAKES/CHOC.ICING ****

3 cups cake flour
l tbsps. baking powder
l/4 tsp. salt
l-l/2 sticks butter; room temp.
l-l/2 cups sugar
l/2 cup packed light brown sugar
l cup creamy peanut butter
4 eggs
l cup whole milk
FOR THE FROSTING;
3 cups powdered sugar
dash of salt
2/3 cup unsweetened cocoa powder
3 sticks butter; room temp.
l-l/2 tsp. vanilla
l/4 cup plus 2 tbsps. whole milk
chocolate sprinkles

Heat oven 350. Line standard muffin cups with paper liners. Sift together flour, baking powder & salt. In elec. mixer beat butter & sugars on low to combine then heat on high until fluffy about 5 mins. Mix in peanut butter and eggs one at a time. On low speed alternate adding flour mixture and milk to the batter in three part . Cool on wire rack
To make frosting sift together the powdered sugar, salt & cocoa powder. In elec. mixer beat butter until smooth. on low speed, slowly add chocolate mixture. Pour in the vanilla and milk a little at a time until frosting reaches creamy consistency. Frost when cool. Decorate with choc. sprinkles.
Makes about 24 cupcakes. NY Times ll/l2/07

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https://recipes.connorbowen.com/recipe/choc-cupcakes-choc-icing/