Devils Food Cupcakes with Peanut Butter Frosting

“NONE OF US WILL EVER ACCOMPLISH ANYTHING EXCELLENT OR COMMANDING EXCEPT WHEN HE LISTENS TO THIS WHISPER WHICH IS HEARD BY HIM ALONE.”  Ralph Waldo Emerson

 I feel very accomplished when I make a decent batch of cupcakes.  But this weekend I’ll be traveling to New York instead of baking.  And I will be celebrating the accomplishments of my son, Jeff, as I watch him receive his Bachelor’s degree in Meteorology!!!  I could not be more thrilled and excited for him as he graduates and as he now gets to pursue and enjoy every day, what has been a lifelong passion.  So my advice to Jeff and Matt….and everyone…. is to listen to the whispers we all have inside our hearts;  and practice your passions daily!

While I feel pretty passionate about cupcakes…I can only offer you re-runs this weekend.  I made these cupcakes many months ago.  But they are definitely worth posting.  Moist and sweet and salty!  And the recipe follows……….

CUPCAKES:

1 c flour

1/4 c unsweetened, dutch processed cocoa

3/4 tsp baking soda

1/4 tsp salt

1/2 c granulated sugar

1/2 c firmly packed light brown sugar

4 TBSP unsalted butter at room temperature

1 large egg

1 tsp pure vanilla extract

1/2 c lukewarm water

1/4 c buttermilk

Preheat oven to 350°F.  Line a standard 12 cup muffin pan with papers.

Sift the flour, cocoa, baking soda, and salt together in a bowl.  In the bowl of your mixer, beat the granulated sugar, brown sugar and butter on medium-high speed until the mix is light and fluffy, about 2-3 minutes.  Add the egg and the vanilla and beat until combined.  Add the flour mix in 3 additions, alternating with the water and the buttermilk.  Beat on low speed until just combined, scraping down the sides of the bowl as needed.  Then continue to beat on medium-high speed until no traces of flour remain, about another 30 seconds.  Do not over beat.

Divide the batter evenly among the muffin cups, filling each about three-fourths full.  Bake until a toothpick in the center comes out clean, about 18-20 minutes.  Let the cupcakes cool in the pan on a wire rack for about 5 minutes before transferring the cupcakes to the wire rack to cool for another hour.

PEANUT BUTTER FROSTING:

6 TBSP unsalted butter at room temperature

3/4 c confectioner’s sugar, sifted

1 c smooth peanut butter

1/4 c heavy cream

Cupcakes to go!!!

In the bowl of your electric mixer, on medium-low speed, beat the  butter, sugar, peanut butter, and cream together until combined and smooth; about 2 minutes.  Scrape down the sides of bowl as needed.  Use right away.  I garnished these with chopped, honey roasted peanuts!  Enjoy!