Devil’s Food Cupcakes with Peanut Butter Frosting because there is no better combination than Peanut Butter and Chocolate!
The school year is almost over. Each of my children did wonderful this year, all making the honor roll. I’m a proud mama.
The last week of school is really about hanging out with friends, teachers trying to get last minute grading done, maybe a class party or five.
So it was no surprise that Cassie wanted cupcakes for her Band class. And she knew just what she wanted.
Chocolate and Peanut Butter. And she wanted to make them herself. Sounds good to me. I’d already dog-eared a page in my Food Network Magazine for this recipe to try. I’ve been on a search for a good Devil’s Food Cake. I love chocolate but Devil’s Food is like the sinful chocolate cake. Rich, moist, and if it’s really good, it doesn’t need frosting. This recipe did not disappoint. I might have eaten 2 or 3, just to test them.
Since these Devil’s Food Cupcakes were going to school, they did have to have frosting. The peanut butter frosting from Crazy for Crust was perfect! Dorothy knows a thing or two about cupcakes and frosting, just check out her blog and you’ll know what I’m talking about.
The result was these Devil’s Food Cupcakes with Peanut Butter Frosting. They were a hit with Cassie’s band friends.
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Devil’s Food Cupcakes
adapted from Food Network Magazine
- 1 1/4 cups cake flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 10 tablespoons butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee
- 1/2 teaspoon hot water
- Preheat oven to 325 degrees. Line 24 muffin cups with paper liners. set aside.
- Sift together flour, cocoa, baking powder, baking soda and salt.
- In mixing bowl beat butter until light and fluffy. Add sugar and beat again. Add in eggs one at a time, beating well after each addition. Beat well until light and fluffy.
- Combine instant coffee and hot water, stir till dissolved.
- Add 1/3 flour to butter mixture, stirring on low speed. Once blended, add in buttermilk, blend again. Add another 1/3 of flour. Blend. Add in coffee, blend, add in remaining flour. Blend well.
- Fill muffin cups about 1/2 way. Do not overfill! Bake for about 23-25 minutes, until a toothpick comes out clean. Let cool on racks completely before icing.
recipe source ChocolateChocolateandmore.com
adapted from Crazy for Crust
3/4 cup creamy peanut butter
4 tablespoons unsalted butter, softened
1 1/2 teaspoons vanilla extract
3 cups powdered sugar, sifted
1/3 cup milk
Cream butter and peanut butter together till smooth.
Add in vanilla and half of powdered sugar, blend. Add remaining Sugar, blend again. Add Milk by the tablespoon until you get desired consistency.
Cassie did all the work (except for the dishes) and I have to say not only did these taste great but they looked beautiful. Good job baby!
Want some more kids in the kitchen?