dark chocolate cupcakes with peanut butter frosting.

Alright friends, here is the long-awaited recipe.  The chocolate cake recipe came to us years ago from a family friend. Enjoy!

Dark Chocolate Cupcakes
Makes 24 cupcakes

2 cups flour
2 cups sugar
¾ cup unsweetened cocoa
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
1 cup brewed coffee
1 cup milk
2 eggs
1 tsp vanilla

Combine dry ingredients (first five ingredients) in a large mixing bowl.  Add oil, coffee, and milk, mix at medium speed until smooth.  Add eggs and vanilla, mix until well combined.  Batter will be thin.  Pour into lined, greased and floured muffin tins.  Bake at 325 for 25-30 minutes (until inserted toothpick comes out clean).

Fluffy Peanut Butter Frosting
From Allrecipes.com

½ cup butter, softened
1 cup creamy peanut butter
3 TBSP milk, or as needed
2 cups confectioner’s sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.  Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.  Beat for at least 3 minutes for it to get good and fluffy.

Hints:

The key to smooth frosting is to make sure all ingredients are room temperature.

Cupcakes taste best when made the day before frosting and serving.

Sprinkle iced cupcakes with roughly chopped semi-sweet chocolate bar.  Divine!