Making PB and chocolate treat in cake form | Taste

Is there any better dessert combination than peanut butter and chocolate? Recently I made this combination in cake form.

Previously I’ve made chocolate cakes/cupcakes with peanut butter frosting. But searching through Pinterest I found a peanut butter cake recipe that I decided to make into cupcakes and add chocolate buttercream frosting, giving me that tasty combination.

Peanut Butter Cake from King Arthur found at is the one I chose to bake. I love using King Arthur all-purpose flour, so I knew if this recipe came from them it had to be delicious.

What makes this recipe different from other peanut butter cakes is the peanut butter is incorporated directly into the cake batter, not used in the frosting. By adding peanut butter to the batter, it gives you numerous choices for frostings such as seven-minute frosting or my choice of chocolate buttercream.

This recipe can make three 8-inch cake layers, two 9-inch cake layers, one 9- x 13-inch sheet cake or 30-34 cupcakes. I chose to make cupcakes with this recipe and took them to my monthly Central Hardin High School retiree’s luncheon. The ladies attending enjoyed them.

To prepare these cupcakes, make sure your ingredients are at room temperature. Having all the ingredients the same temperature makes combining them much easier.

Preheat the oven to 350 degrees and line muffin tins with cupcake liners. Using a stand mixer or an electric hand mixer, use a large bowl and combine the peanut butter, butter and brown sugar till smooth and creamy.

I chose to use Splenda brown sugar blend as this reduces the amount of sugar used in the recipe. If you have family members who are watching their sugar intake this is a great substitute for regular brown sugar.

Scrape down the side of the bowl and add the vanilla extract, baking powder, and salt. Mix well and add two of the five eggs along with ¼ cup of flour.

Add the remaining three eggs, one at a time, to the batter. Scrape down the sides again. Divide the remaining flour into thirds. Adding one third of the flour, mix on low speed. Add ½ cup of the milk and mix. Add another 1/3 of the flour, mix, then the remaining ½ cup of milk and mix.

Finally, add the last of the remaining flour, scrape the sides and bottom of the bowl and mix for 30 seconds more on low speed.

Use a cookie scoop, as a scoop will give you the same amount of batter in each cupcake liner, and fill the cupcake liners. The scoop I use for cupcakes is two inches in diameter.

I chose to add a chocolate candy in the center of the batter to add even more to the peanut butter/chocolate combination. Bake for 15-20 minutes.

Check at 15 minutes for doneness by inserting a wooden toothpick into the center of a cupcake. If the toothpick is clean when removed it is done. If not, add additional time up to five more minutes. Cool in the muffin tin for five to 10 minutes on a cooling rack. Remove the cupcakes from the muffin tin and allow them to cool completely before frosting.

I chose a chocolate buttercream frosting for my cupcakes and added chocolate and white sprinkles on top.

Here are links to the chocolate buttercream and/or the seven-minute frosting You can dust them with powdered sugar instead of frosting the cupcakes as another option.

These cupcakes can be stored in an airtight container for several days. They also can be wrapped and frozen for two months.

If peanut butter is one of the items you like, give this recipe a try and enjoy peanut butter in cake form. It will not disappoint, I promise.