DAY 31: Peanut Butter Cup Cakes

Can you even believe it!?!?!? 31 days of Rachael Ray is over!

Man oh man, it feels like this month just flew by!  For this last recipe post of the series I wanted to do something really special. Something that would just be the icing on the cake to all the fun I've had this month. What better way than to combine peanut butter and chocolate! (Jill this one's for you)

PEANUT BUTTER CUPCAKES

For the cake

1 1/2 cups whole wheat flour (or regular flour)

1 1/2 cups sugar

8 tbs butter, softened

1/3 cups unsweetened cocoa powder

1 tsp baking soda

1 tsp baking powder

1/3 cup unsweeted Baker's chocolate, melted

1/2 cup hot water

4 large eggs

1/2 cup buttermilk

For the frosting

1 cup butter

1 cup peanut butter

5 1/2 cups sugar

1-2 cups heavy cream

For the cake

Step 1: Mix together the dry ingredients (flour, sugar, cocoa, baking soda, baking powder). Then add the butter. (Best to mix on slow for a few seconds then rais ethe speed and continue mixing about 1 min.

Step 2: Pour in the chocolate, mix for 1 min, then add hot water while motor is running. Then add eggs one at a time and mix for 1min after all are added.

Step 3:With the motor running, add the buttermilk. Be sure to scrape the sides of the bowl while you are mixing!

Step 4: To assemble cupcakes, pour batter into a cupcake tin 3/4 of the way. Dip a quarter of a peanut butter cup in flour to prevent it from sinking to the bottom and burning and insert into the cupcake batter.

 Bake at 350, until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.

 For the peanut butter frosting

Step 1: Mix soft butter and peanut butter. Mix in sugar until it has the consistency of damp sand.
Step 2: Add cream slowly until it is the thickness of your liking.

Be sure cake has cooled before icing.