You can have your cake and eat it, too
Published 9:04 pm Tuesday, July 21, 2009
So, I’m in “cake” mode this week! I have a wedding and a groom’s cake to make this weekend, so I’ve been trying out all kinds of new cakes: butter rum, chocolate almond, vanilla bean and several others.
I tried out one this week that Michael loves because it’s his deepest, darkest obsession: deep dark chocolate with a little peanut butter added in.
I’m going to do a lighter version of this without the peanut butter for the groom’s cake. If you don’t like dark chocolate, then substitute regular cocoa for the dark cocoa. Either way, I hope you enjoy it!
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Deep Dark Chocolate
Peanut Butter Cake
2 cups granulated sugar
1 and three-quarters cups all-purpose flour
3/4 cup Best dark cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/4 cup vegetable oil
1/2 cup creamy peanut butter
2 tsp pure vanilla extract
1 cup boiling water
Deep Dark Chocolate Peanut Butter Icing
3 cups powdered sugar
1/2 cup unsalted butter
1/3 cup Best dark cocoa powder
1/3 cup milk
3 tbsp peanut butter
1 tsp vanilla
Preheat your oven to 350 degrees. Line 12 cups of 2 Texas-sized muffin tins. Stir together sugar, sifted flour, sifted cocoa, baking powder and salt in a large heat-safe bowl. Add eggs, milk, oil, peanut butter and vanilla and beat well on medium about 2 minutes. Stir in boiling water and mix until well blended, but do not over mix.
Fill muffin cups and bake for about 25 minutes or until a toothpick comes out clean.
While muffins are baking, make your icing. In a saucepan, melt butter. Stir in cocoa. Alternately stir in powdered sugar and milk, blending to a workable frosting constancy. Stir in peanut butter and mix well. Spread icing over cooled cupcakes. Enjoy!
*You can flour and grease two 9-inch pans for a cake instead of cupcakes. Bake cake for 30 to 35 min.
Until next time, have fun in the kitchen, experiment and indulge your cravings!
Laura Clements is the manager of Kafe Buzz