Peanut Butter Cupcakes

I could not have been more blessed with great in-laws. I am just saying - this picture explains it all...

Mama B was here for a long weekend and her other half - Bill - held down the farm back in Texas - and had a birthday!

I have been so welcomed and loved by this family that it brings me to tears just thinking about it. They are so generous, kind, Southern, and a hoot with a witty sense of humor that has been magnified in J.

Things have worked out for me. I am blessed.

Bill and the family has a tradition of big October bashes - family - friends - co workers - food - fires..... to celebrate everything in general and of course the said birthday. I have made it out a couple of times and been shown true hospitality.

This year has been busy, we relocated, J is working a big new project and the timing didn't work out. The fall is the perfect time to be in Texas because it is on the cusp of a gnarly winter and just mellowing out from a scorching summer.

Instead of a barn burner - Texas style, I made cup cakes - mini style.

Here is a birthday cup cake to a great father - in - law! Cheers!

As for the cup cakes.... yeah I admit - they do the trick, it is the whole peanut butter/chocolate combo that puts them over the top.

They really are just perfect - I recommend mini cupcakes, because they are trendy and if you are like me, I always think that having more than one is way more satisfying. When they are mini - you can have four and it is totally okay.

 

CHOCOLATE PEANUT BUTTER CUPCAKES
Recipe adapted from Dejour

makes 24

• 2 1/4 cups all-purpose flour
• 2 cups cane sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 2/3 cup canola oil
• 2 teaspoons white vinegar
• 2 cups cold water

1. Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.
2. In a large bowl, sift the dry ingredients together.  Set aside.
3. In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
4. Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet.
5. Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
6. Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

For the frosting:

enough for 24 cupcakes

• 8 oz. cream cheese, at room temperature
• 4 tbsp. unsalted butter, softened
• ½ cup creamy peanut butter
• 3¼ cups confectioners’ sugar
• 1 cup frozen whipped topping, thawed

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy. Refrigerate for about an hour. Frost cooled cupcakes as desired.