July 26, 2013

Chocolate Mini-Cupcakes with Peanut Butter Frosting

I had the opening reception for my biggest show of the year last night. The Gallery at Yahara Bay Distillers was a wonderful venue with gracious hosts and we all had a great time. The best part was when three of my paintings found a new home and I hit the big 100 (# of paintings sold/donated since I started showing in Feb 2012). 

As usual, I made the hors d'oeuvres for the evening. I spent a good chunk of time on Wednesday in the kitchen and all four items were baked (three of them in mini muffin pans)! At least the weather was a little cooler to manage having the oven on for a good 2-3 hours.

One of the dishes I made was chocolate cupcakes with a peanut butter frosting. The batter was adapted from a cake recipe and improvised quite a bit.


Ingredients (For 48 cupcakes):  All-purpose Flour - 1 1/2 cups; Cocoa Powder (I used Dagoba drinking chocolate with spices) - 1 cup; Sugar - 3/4 cup; Butter - 2 tbsp; Vanilla - 1 tsp; Salt - dash; Baking soda - 2 tsp; Baking Powder - 1 tsp;  Eggs - 2; Yogurt - 1/2 cup;  Water - 1/2 cup.
  • Pre-heat the oven to 350F
  • Line muffin pans with baking cups
  • In the mixing bowl add all the dry ingredients, mix them quickly
  • Add the wet ingredients and mix well with an electric mixer
  • Pour the batter into the baking cups, about 3/4th full (about a tbsp)
  • Bake for about 20 minutes! 


For the peanut butter frosting, I whipped together 1 cup of creamy peanut butter, 1/2 cup powdered sugar, 1 tsp vanilla, milk  2-3 tsp - as needed. Once mixed to the desired consistency, I used a ziplock bag to pipe some on the cupcakes!

I am sending this to Cupcake Fest, hosted by Sreevalli.
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