These chocolate cupcakes are rich, tangy and moist, just waiting to be loaded with your favorite frosting. In this case, we picked peanut butter.
Excerpted from my book, “Cupcake Cookbook for Kids” available at bookstores everywhere.
FOR CUPCAKES
4 tablespoons butter, softened
2/3 cup sugar
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 large egg (or 2 medium eggs)
FOR PEANUT BUTTER FROSTING
8 tablespoons (1 stick) unsalted butter
1 cup creamy peanut butter (not “natural”)
2 cups powdered sugar
3 tablespoons whole milk
FOR CUPCAKES
FOR FROSTING
Combine butter and peanut butter in a mixer, beating on high for 1 minute. Add powdered sugar, slowly, beating on low. Add milk as needed, one tablespoon at a time. Cool in refrigerator until the cupcakes have completely cooled, about 1 hour. (Store any leftover frosting in the fridge for up to 2 weeks.)