I really, really love cupcakes. So much so that I have dubbed myself a cupcake enthusiast. Which is pretty convenient seeing as they have become such a huge trend in the past couple of years. It seems like every bakery has a line of specialty cupcakes, and cupcake recipes seem to crop up on the food network pretty consistently. (They obviously know I’m watching…) I also tend to drag my friends to different “cupcakeries” in search for the best cupcakes. Just FYI: Piece o’ Cake in Okemos, Mi makes awesome peanut butter buttercream, and Cupcake Station in Birmingham, Mi has the most delicious Samoa flavored cupcake I’ve ever had. (I wonder if there is a job entitled “Cupcake PR associate”…) And another part of my cupcake fetish is Cupcake Wars. Tis the “Iron Chef of cupcakes” that I watch religiously to see all the fun flavors they come up with. My roommate, Leona watches it mainly because she has a crush on the rugged looking carpenters who build the cupcake displays. We all have our priorities. Anyway, my favorite way to test new recipes is by making small batches of 4. And seeing as nobody really needs the temptation of 2 dozen baby-cakes lying around, mini batches can definitely be considered a health initiative.
These cupcakes are really fudgy & chocolatey, but they really aren’t too sweet. The peanut butter frosting is pretty thick, so I would suggest using it sparingly.
Cupcakes: Makes 4 cupcakes
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 4 tablespoons sugar
- 1 1/2 tablespoons cocoa powder
- 1 large egg white
- 2 tablespoons buttermilk
- 1 tablespoon canola oil
- 2 tablespoons melted butter
- 1 tablespoon semi sweet chocolate chips
- 1 tablespoon chocolate syrup
- 1/2 of 1 peanut butter cup candy
- 1/4 cup peanut butter
- 4-5 tablespoons powdered sugar
- 2 teaspoons vanilla
- Sift all dry ingredients together in a medium bowl.
- Next add the egg white, oil & buttermilk and stir until well incorporated.
- Melt butter and cool completely before adding to batter.
- Finally,stir in chocolate chips & chocolate syrup.
- Next fill 4 cupcake liners half full with batter & place a piece of a Reese’s peanut butter cup in the center.
- Fill the liners the rest of the way with remaining batter and bake at 350 for 12-14 minutes.
- Mix together peanut butter & powdered sugar with a hand mixer on low speed.
- Add in vanilla.
- Frost cupcakes. Or eat frosting with a spoon…I won’t judge you.