Devils Food Cupcakes with Peanut Butter Frosting
1 c flour
1/4 c unsweetened, dutch processed cocoa
3/4 tsp baking soda
1/4 tsp salt
1/2 c granulated sugar
1/2 c firmly packed light brown sugar
4 TBSP unsalted butter at room temperature
1 large egg
1 tsp pure vanilla extract
1/2 c lukewarm water
1/4 c buttermilk
PEANUT BUTTER FROSTING:
Cupcakes to go!
6 TBSP unsalted butter at room temperature
3/4 c confectioner’s sugar, sifted
1 c smooth peanut butter
1/4 c heavy cream
Preheat oven to 350°F.
Line a standard 12 cup muffin pan with papers.
Sift the flour, cocoa, baking soda, and salt together in a bowl.
In the bowl of your mixer, beat the granulated sugar, brown sugar and butter on medium-high speed until the mix is light and fluffy, about 2-3 minutes.
Add the egg and the vanilla and beat until combined.
Add the flour mix in 3 additions, alternating with the water and the buttermilk.
Beat on low speed until just combined, scraping down the sides of the bowl as needed.
Then continue to beat on medium-high speed until no traces of flour remain, about another 30 seconds.
Do not overbeat.
Divide the batter evenly among the muffin cups, filling each about three-fourths full.
Bake until a toothpick in the center comes out clean, about 18-20 minutes.
Let the cupcakes cool in the pan on a wire rack for about 5 minutes before transferring the cupcakes to the wire rack to cool for another hour.
In the bowl of your electric mixer, on medium-low speed, beat the butter, sugar, peanut butter, and cream together until combined and smooth; about 2 minutes.
Scrape down the sides of bowl as needed.
Use right away.
I garnished these with chopped, honey roasted peanuts!