Feb 282010

For my inaugural cupcake I decided to go with something simple but delicious. The cake recipe is the one my family has used for years and years and years. It’s so simple and moist, you really can’t go wrong with this recipe if you’re looking for a great chocolate cake. For a long time I had idea it wasn’t a family recipe. In fact it’s Hershey’s! I still have my hand written recipe on an index card even though it’s readily available on the back of any Hershey’s box of cocoa.

Assemble your ingredients

Mix the dry ingredients first

Then add everything but the boiling water. It will be very thick but have no fear, when you mix in the boiling water it will be significantly thinner. It will start making bubbles as the boiling water starts the cooking process so make sure you have your cupcake tins lined with paper before you add the water.

Ready to bake!

Fifteen to twenty minutes later in a 350 degree oven and your cupcakes will be done

I let mine cook in the tins for a while and then removed them to a cooling rack until completely cooled.

Now it’s frosting time!!

I know it seems a tad asinine to use reduced fat peanut butter when making a frosting. But old habits die hard, I always buy reduced fat anything if it’s available.

FYI, this is very thick mixing. I found out the hard way when my beaters broke when I was almost done. One of the beaters completely stopped moving while the other one sputtered along until I managed to mix everything completely. Normally when making butter cream frosting I mix until I can’t mix anymore confectioners sugar in and then I add the milk/cream. I took that approach this time. Take my advice, save your beaters, DON’T.

Anyway, frosting. I’m kind of in love with my Wilton’s 1M frosting tip. It makes lovely swirls.

Finished product! I topped each with a half of a mini Reese’s peanut butter cup. These got a thumbs up from my son! He had a hard time waiting until after dinner.

Cake Recipe

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake tins.  Source

Frosting Recipe

  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons milk, or as needed
  • 2 cups confectioners’ sugar

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.  Source

  5 Responses to “Deep dark chocolate cupcakes with peanut butter frosting”

  1. You had me until the Reese cup. I’ll skip that part. They are too greasy for me. But these are going on my OMGMUSTMAKE list.

  2. Ooh. Those look really GOOD. So glad H is in bed, so she can’t see these and want me to make them right now. (I don’t have the stuff.)

  3. They’re so cute! The reeses add a nice decorative touch. Chocolate & peanut butter, a match made in heaven. 😀

    Sorry about your mixer though, the same thing happened to me once when making a frosting with marshmallow creme. :/

  4. YUM!

  5. oh, how i want these cuppy cakes in mah belly now!


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