My son raved about the chocolate peanut butter cupcakes that his sister made for his birthday recently. She used the recipe on bakerella.com that I’ve linked to, but made only frosting, not the accompanying cookies, to go with the cupcakes. Even though the recipe makes 18 cupcakes, there was lot of frosting left over, so that’s something to keep in mind if you don’t plan to pile the frosting very high. She also added chopped-up peanut butter cups to the batter. Mmmm!
I decided to try the recipe myself the other day, but didn’t have enough regular flour, so I used gluten-free instead (Bob’s Red Mill brand), and added 3/4 tsp xanthan gum as directed on the flour package. I’d bought it a long time ago, and never used it. It’s supposed to improve the texture of baked goods made with gluten-free flour.
I also used Justin’s dark chocolate peanut butter cups (sorry, Reese’s!), another gift from my son when he brought back chocolate toothpaste on a recent trip to the States. Bonus – Justin’s peanut butter cups are dairy-free (although only for lactose purposes, but not for strict kashut purposes). I didn’t want to deplete my stash too much, but I didn’t want to underdo the amount either. I used four peanut butter cups, and it was a good amount. More would work too, but not less. Gooey when the cupcakes come out of the oven, and a delicious hit of chocolate peanut butter flavour when the cupcakes are a day old.
I also used almond milk instead of regular milk, and didn’t bother with the icing. I just wanted something sweet to go with a cup of tea.
As well, I decided to use mini-muffin tins, because it’s easier for me to eat in moderation when a serving size is small. But this is a quantity recipe! I ended up with 24 small and eight large cupcakes.
I baked them at 350 and (groan!) forgot to set the timer. I would suggest checking the minis after 10 or 12 minutes, the larger ones after 15.