Without any cupcakes recipes on hand I simply whip up some chocolate batter from one of my chocolate moist cake recipe. As for the toppings, peanut butter frosting with chocolate cake will definitely suit my craving taste bud. What about you? And of course, that is the only ingredients I had on hand.
This soft, moist and fluffy cake base is absolutely a good combination with the light peanut butter frosting.
For the Chocolate Cupcakes (makes 24)
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 teaspoon granulated coffee
For the peanut butter frosting:
150g frosty whip powder
240g cold water
1 teaspoon vanilla extract
100g smooth peanut butter
Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl. Whisk through to combine using a hand whisk to stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together until well combined.
Mix the granulated coffee with boiling water then pour into the cake batter and mix well combine.
Distribute cake batter evenly into the muffin pan line with cupcake cases.
Bake for 15 minutes or until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 5 minutes, remove from the pan and cool completely on a wire rack.
For the frosting, combine the frosty whip powder, cold water and vanilla extract then whip until soft peak. Add in the peanut butter and continue to whip until thicken and well combine. Transfer the frosting into a piping bag and pipe the frosting on each cupcakes. Sprinkle some chocolate flakes on the cake. Chilled the cake until ready to serve.