Chocolate Peanut Butter Cupcakes

Yields 1 dozen cupcakes

Batter:

1¼ cups cake flour

1 teaspoon baking soda

1¼ cups granulated sugar

3 tablespoons creamy peanut butter

½ stick unsalted butter (softened)

6 tablespoons unsweetened cocoa powder

½ cup water

1 large egg

1 egg yolk

1 teaspoon pure vanilla extract

¼ teaspoon salt

 

Peanut Butter Frosting:

1 cup creamy peanut butter

1 cup confectioners’ sugar

2 tablespoons light corn syrup

3 tablespoons unsalted butter (softened)

½ cup heavy cream

1 teaspoon pure vanilla extract

¼ teaspoon salt

 

1. Preheat oven to 350° F.
2. To prepare batter, place cocoa powder in a bowl. Boil water. Pour hot water over cocoa and stir until cocoa dissolves. Allow mixture to cool to room temperature. Sift flour, baking soda, and salt into a bowl. In a separate bowl, combine peanut butter and butter, and beat with an electric mixer until smooth. To the butter mixture, gradually add sugar, egg, egg yolk, and vanilla extract. Mix well. Slowly add dry mixture to wet mixture. Blend in cocoa mixture. Beat until ingredients are incorporated.
3. Pour batter into a 12-cup cupcake (or muffin) tin lined with cupcake paper or foil cups. Bake at 350° F for approximately 20-25 minutes. Insert a thin wooden skewer or toothpick into a cupcake, and if it comes out dry (or clean), cupcakes are done.
4. Place tin on a wire rack, and allow cupcakes to cool for approximately 5 minutes. Invert tin and gently remove cupcakes. Allow cupcakes to cool completely.
5. To prepare frosting, combine peanut butter and butter in a bowl. Beat with an electric mixer until smooth. Gradually beat in confectioners’ sugar. Add corn syrup, cream, vanilla extract, and salt. Beat until frosting is light and creamy. Refrigerate frosting until slightly chilled.  
6. Frost each cupcake and serve.