As part of my recent efforts to raise money for the Cancer Council and women's cancers, I volunteered to bake for anyone that donated. A few people have taken me up on this offer, and this is my first recipe from that. One of the guys at work who donated set only two rules - something sinful, and include peanut butter.
The peanut butter cupcake recipe called for brown sugar instead of white, and used a fair bit of peanut butter. So I adapted my recipe to swap out some of the white sugar for brown, and then mixed in some peanut butter at the end.
I then went on to make the best frosting I've ever made. Really. It was fantastic. So smooth and delicious and just yum! I think the milk really helped. Once I'd frosted up the cupcakes, I ate a second test cupcake - still delicious!
If anyone is interested in some of my baked goods, you can donate at the below link (note that the donor page closes 30 November so be quick!):
We've raised $440 so far, and I'd love to be able to reach the target of $500.
Conditions: Baked goods must be something I can make and transport (nothing too out-there complicated, and no ice cream unless you come pick it up!) and donation must be more than the cost of my ingredients (otherwise it's not worthwhile as I could have just donated myself). Shoot me a comment if you have questions! :)
RECIPE - makes 24 cupcakes
1 3/4 plain flour
1 1/3 cups white sugar
2/3 cup brown sugar
2 tablespoons smooth peanut butter
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking power
1 teaspoon salt
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 cup unsalted butter, room temperature
2/3 smooth peanut butter
4 cups icing sugar mixture
1/4 cup cocoa
2 tablespoons milk
2 teaspoons vanilla extract
1. Preheat oven to 180 degrees and line a muffin tin with cupcake cups.
2. Sift all dry ingredients into the bowl of an electric mixer.
3. Melt peanut butter on stove on low, stirring regularly, until thin and runny.
4. Add all wet ingredients, including melted peanut butter, to the bowl.
5. Mix for 2 minutes on medium speed, scraping the side of the bowl with a spatula as you go. The batter will be liquidy.
6. Pour or scoop into muffin tins. Bake for approximately 20-25 minutes, or until the top bounces back when you touch it. Cool completely on wire rack before frosting.
1. For chocolate frosting, beat 1/2 cup butter until creamy. Add 1 teaspoon vanilla and mix. Slowly add 2 cups icing sugar mixture and cocoa and mix until combined. Add 1 tablespoon milk and mix until smooth and creamy. Put chocolate frosting aside.
2. For peanut butter frosting, beat 1/2 cup butter and 2/3 cup peanut butter until creamy. Add 1 teaspoon vanilla and mix. Slow add 2 cups icing sugar mixture and mix until combined. Add 1 tablespoon milk and mix until smooth and creamy.
3. Fill a piping bag with chocolate frosting on one side and peanut butter on the other (alternatively, fill one bag with chocolate, one with peanut butter, then pop them in one bag together). Squeeze bag to force frosting and swirl on cupcakes.
Sources: Cupcakes: http://www.whatmegansmaking.com/2013/01/cookies-and-cream-cupcakes.html;