RICH DARK CHOCOLATE CUPCAKE

ONE BOWL CHOCOLATE CUPCAKES

Makes 18

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
18 miniature Reese’s Peanut Butter Cups (optional)

Preheat oven to 350° F. Line standard muffin tins with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined, scraping sides of bowl as needed.

CREAMY PEANUT BUTTER FROSTING

Makes about 3 cups

6 ounces cream cheese, room temperature
1/3 cup confectioners’ sugar
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

With an electric mixer on medium-high speed, beat cream cheese and confectioners’ sugar until pale and fluffy. Add salt and peanut butter, and beat to combine. Beat in vanilla.
In another bowl, with an electric mixer on medium-speed, whisk cream until medium-stiff peaks form. Fold cream into peanut-butter mixture. Use immediately, or refrigerate, covered tightly, up to 2 days. Before using, bring to room temperature and stir with a flexible spatula until smooth.

Divide batter evenly among lined cups, filling each half way, placing one mini peanut butter cup in each cup; then add remaining batter to about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.