Baker/owner Chris Atkinson,
Lilac Bakery
Ingredients
Chocolate Cupcakes
2 cups sugar
3 cups all purpose flour, sifted
1/2 cup cocoa, sifted
1 tsp salt, sifted
1 Tbsp baking soda, sifted
2 cups of tepid water
2/3 cup vegetable oil
2 tsp vanilla
2 Tbsp white vinegar
Peanut Butter Buttercream
3 3/4 cups butter, softened
5 cups icing sugar
1/2 cup creamy peanut butter
Chocolate Drizzle
1 cup semi sweet chocolate chips
1 Tbsp vegetable shortening
Method
Chocolate Cupcakes
1. Preheat oven to 325°F.
2. In the large bowl of an electric mixer on medium speed add ingredients in order of appearance, scraping sides of bowl with spatula often.
3. Add batter 2/3 full each.
4. Bake for 20 mins, cool.
Peanut Butter Buttercream
1. In a medium-sized bowl use a hand mixer at low speed to beat butter and sugar for 3 mins.
2. With a spatula scrape sides of bowl. Set mixer to high speed and beat for 5-7 mins more until icing is soft and fluffy.
3. Add peanut butter and beat until soft.
Chocolate Drizzle
1. Melt ingredients together.
2. Ice each cupcake with buttercream and drizzle with chocolate.
Yield 18 Cupcakes