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This cupcake delivers big on taste even without the frosting; and it’s so pretty the way the two batters bake up leaving a swirly look.
I love my husband because after 35 years of marriage he continues to surprise me. Who knew that a few years ago he would show an affection for….wait for it….yes – the sock monkey. So you can imagine how I giggled (Reminder to Self: Don’t giggle out loud in a store – people will begin to wonder) when I discovered sugar monkey cake decorations.
- 1/4 cup butter
- 2 eggs
- 1-1/2 cup flour (I used White Spelt)
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/3 cup regular sugar
- 3/4 tsp vanilla
- 1/2 cup milk (I use unsweetened almond milk)
- 1/3 cup of semi sweet chocolate chips, melted
- 1/3 cup of butter, softened
- 2 - 2-1/2 cups of powdered sugar
- 1 tsp vanilla
- 1-2 Tbsp of milk (I use unsweetened almond milk)
- Candy Sprinkles and Cake Toppers, as desired
- Let eggs and butter sit out on the counter for 20 minutes.
- Preheat oven to 375 degrees.
- Line muffin tins with 18 liners
- Melt chocolate in microwave on high for 30 seconds. Stir. Heat for 30 seconds for more. Set aside.
- Combine flour, baking powder and salt in medium mixing bowl.
- In large mixing bowl beat butter until creamy smooth on medium speed. Add in peanut butter and beat until incorporated, scraping sides when needed.
- Gradually add sugars a little at at a time, scraping sides. Beat 2 minutes on medium until fluffy.
- Add eggs one at a time.
- Add vanilla.
- Alternate the flour mixture with the milk.
- Take 1/2 of the batter mixture and place in a bowl. Set aside.
- Add the melted chocolate to remaining batter and mix well. Place the chocolate batter into a bowl.
- Now it's time to fill the muffin liners. Each liner should be 2/3 full.
- Take a large spoonful of the peanut butter batter and place in the liner. It should fill 1/3 of the pale liner.
- Take a large spoonful of the chocolate batter and place on top of the peanut butter batter. The batter in the liner should now be 2/3 full.
- Using a skewer or toothpick, swirl batter.
- I like to give my pan a light tap against the counter to settle the batter before they go into the oven.
- Bake 15-18 minutes until toothpick comes out clean.
- Cool completely on cooling rack.
- Cream butter in bowl.
- Add vanilla and mix.
- Slowly add flour.
- Add milk as needed.
- Mix until smooth and creamy.
- Frost cooled cupcakes and decorate.
- These cupcakes would be very good with either a peanut butter or chocolate frosting.
- For peanut butter frosting - add 1-2 Tbsp of creamy peanut butter. You may need to add a bit more sugar to reach the desired consistency.
- For chocolate frosting - add 1-2 Tbsp of cocoa powder. You may need to increase the milk to reach the desired consistency.
Make the 2 Batters (Peanut Butter and Chocolate)..
Time to fill the cupcake liners…
Out of the oven to cool before decorating…
My husband enjoying a cupcake – He only let me take a picture of his hand because he tells me he is in the witness protection program and can’t be photographed (Funny Guy!)
What is your favorite dessert?
