Thanks to everyone who came out to the first annual (we hope ) DC Food Blogger Spooktacular Bakesale Saturday! We sold out of everything – and raised $500.50 for Martha’s Table. Highlights included watching really cute kids parade around in their Halloween Costumes, talking frosting with Warren Brown (!!!), and seeing the baking talents of DC’s food bloggers -like those cupcakes in the photo from Thrifty DC Cook. Adventures in Shaw did a fabulous job of organizing – kudos to her for putting the event together!
Prettily wrapped snickerdoodles from Macheesmo.
Also prettily wrapped cranberry muffins from The Arugula Files.
Chocolate loaf cake from Gradually Greener.
Also, my chocolate peanut butter cupcakes were a hit! And my individual packaging solution – placing the cupcakes in plastic disposable wine cups and wrapping them in cellophane, actually worked out really well.
So, as promised on Friday, here is the recipe. I really can’t take credit for them – these cupcakes owe their deliciousness to the combined genius of Martha Stewart and Ina Garten. Who knew that Martha Stewart’s “easy” cupcake recipe would turn out to be such a stroke of genius?
Chocolate Peanut Butter Cupcakes
From Martha Stewart
This recipe made between 18-24 cupcakes – it depends on how full you fill the muffin tins.
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
Preheat oven to 350ºF. Line two standard muffin tins with paper liners.
Sift cocoa powder into the bowl of an electric mixer fitted with a whisk attachment (this is to get the lumps out of the cocoa – no need to sift the other dry ingredients). Add the flour, sugar, baking soda, baking powder, and salt and whisk until evenly combined. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely. Frost with Peanut butter frosting (recipe follows) and decorate as desired (I sprinkled mine with pieces of Reese’s Peanut Butter Cups).
Peanut Butter Frosting
Adapted from 2006, Barefoot Contessa at Home, By Ina Garten
1 cup confectioners’ sugar
1 cup creamy peanut butter (I used JIF – it was fabulous)
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
In the bowl of an electric mixer fitted with a paddle attachment, mix together the sugar, peanut butter, butter, vanilla and salt until creamy, scraping down the sides of the bowl as needed. Add the cream and mix until the frosting is smooth and glossy.