LOST ended last night. I watched the finale with my husband and two of our closest friends. We had Dharma beer, Dharma cookies, and Dharma rum. It was definitely the end of an era and I’m going to miss getting together every week to watch the show and then talk about it all week until the next episodes aired. I really liked the finale; I think it made a lot of sense if you look back at the entire show and see what the creators were trying to show you. I feel bad for the people who didn’t like it; I don’t know what they would have realistically preferred for the writers and producers to give them. I can’t wait to watch the whole series over again.
Anyway, enough with the sentimental stuff! I made these cupcakes for my husband’s birthday almost two weeks ago, but I hadn’t gotten a chance to post them until now. He asked for peanut butter, and did he get peanut butter! These cupcakes were amazing, maybe the best I’ve ever made, hands down. The cake itself was wonderfully moist and had an incredibly rich peanut butter flavor that just melted in your mouth. The frosting was sweet, but not too sweet, and was the perfect consistency as well as perfectly peanut butter-y. I topped them with crushed up peanut butter cookies (kind of like peanut butter Oreos) and the texture of the crunchy cookies against the soft, almost velvety cupcakes was welcome on your tongue. If you love peanut butter, you’ll fall in love with these cupcakes. They’re almost like a giant version of the peanut butter morsels that you can bake with; creamy, rich, and bursting with peanut butter. I’m glad that I did this instead of a peanut butter and chocolate version. Forget peanut butter and chocolate! These cupcakes are really all about peanut butter. I really urge you to make these for the peanut butter fanatics in your life; they will worship you after trying these!
Melt together the 1/3 cup peanut butter, 1 cup water, and 1/2 cup butter in a medium sauce pan over medium-low heat.
Whisk together the flour, white sugar, brown sugar, salt, and baking soda.
In one more small bowl, whisk together the buttermilk, eggs, and vanilla extract.
Mix together the melted peanut butter mixture and the flour mixture until just combined, then add in the buttermilk mixture and mix until, again, just combined (don’t overmix).
Fill each muffin cup with just under 1/4 cup of batter for regular cupcakes or just under 1 tablespoon of batter ( 2 1/2 teaspoons) for mini cupcakes and bake at 375 degrees F for 15-17 minutes for regular cupcakes or 8-10 minutes for mini cupcakes.
For the frosting, cream the 3/4 cup butter, then add in the 1/2 cup peanut butter and cream again. Add in the powdered sugar and beat on low until incorporated, then add in the buttermilk and vanilla extract until the consistency is what you want it to be. Beat on high when everything is mixed together well until light and fluffy.
When cooled, frost and top with crushed cookies.
- ⅓ cup creamy peanut butter
- 1 cup water
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- ½ cup buttermilk
- 1 teaspoon vanilla
- ¾ cup unsalted butter, room temperature
- ½ cup creamy peanut butter
- 3½ cups powdered sugar
- 1 tablespoon vanilla
- 4 tablespoons of buttermilk, plus 1-2 more if needed
- crushed peanut butter cookies, for garnish (optional)
- Preheat your oven to 375 degrees F. In a sauce pan over medium heat, melt together the peanut butter, water, and butter until smooth. Set aside. In a large mixing bowl, whisk together the granulated sugar, brown sugar, flour, salt, and baking soda. Add the melted peanut butter mixture to the flour mixture and beat until just combined. In one more small bowl, whisk together the eggs, buttermilk, and vanilla, then add it to the flour and peanut butter mixture, beating until just combined (do not overmix).
- Grease and/or line your muffin cups, then pour just under ¼ cup of batter into each cup (or 2½ teaspoons of batter if you're making mini cupcakes, in which case I recommend halving the whole recipe). Bake for 15-17 minutes for the regular size cupcakes for 8-10 minutes for mini cupcakes. Allow to cool completely before frosting (recipe follows). Makes about 20 regular cupcakes or about 30 mini cupcakes.
- Cream the butter in a mixing bowl for about 3 minutes, then add in the peanut butter and cream that with the butter for another minute or so. Add in the powdered sugar and beat together using the lowest speed on your mixture until incorporated. Add in the vanilla, then the buttermilk, one tablespoon at a time, until the desired consistency has been reached. Beat together on high speed until light and fluffy. Frost onto the cooled peanut butter cupcakes and top with the crushed peanut butter cookies, if desired.