chocolate peanut butter cake
Dec. 11th, 2018 10:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
glass_icarusSuper cold weather this week makes me want to bake, so I decided to play around with this chocolate peanut butter cupcake recipe! Modified as follows:
1.5 c all-purpose flour
1/2 c unsweetened cocoa powder
3/4 c sugar (approximately)
1 tsp baking soda
1/4 tsp salt
1/2 c lukewarm coffee (mine was instant and on the warmer side, oops?)
1/2 c milk (I used my roommate's extra 1%)
1/2 c creamy peanut butter
2 eggs
splash vanilla extract (I didn't measure this; 1-2 tsp?)
I mixed the dry ingredients and then added in the wet until everything was combined, no separate-bowl-mixing because I'm too lazy for that (same reason I used my cake pan instead of my cupcake tin, lol). I embedded 4 chunks of Trader Joe's 70% dark chocolate into the batter before I put it in to bake. My devil oven means that I play temperature/bake time roulette every time, but my best guess for people with temperature dials that actually correspond to their oven temperatures would be somewhere around 40 minutes at 350F? Once the toothpick came out clean I crushed a couple of dried Thai chili peppers on top.
Verdict: halving the sugar was appropriate for my fairly un-sweet tooth; however, next time I'll add the chili straight into the batter for a more infused (hopefully) spice kick. It could also use some flavor boosting on both the chocolate and peanut butter fronts- I like the lightness of the cake I ended up with, so I'll probably just embed more chocolate chunks next time. Straight replacement of butter with peanut butter apparently doesn't give the most peanutty flavor, so I could swirl in some extra peanut butter or try using chunky peanut butter? (You could also do a peanut butter frosting or just straight up spread it on top after the cake is done, but I'm not a big fan of frostings/icings/etc.) Hmm. Worth additional experiments!
1.5 c all-purpose flour
1/2 c unsweetened cocoa powder
3/4 c sugar (approximately)
1 tsp baking soda
1/4 tsp salt
1/2 c lukewarm coffee (mine was instant and on the warmer side, oops?)
1/2 c milk (I used my roommate's extra 1%)
1/2 c creamy peanut butter
2 eggs
splash vanilla extract (I didn't measure this; 1-2 tsp?)
I mixed the dry ingredients and then added in the wet until everything was combined, no separate-bowl-mixing because I'm too lazy for that (same reason I used my cake pan instead of my cupcake tin, lol). I embedded 4 chunks of Trader Joe's 70% dark chocolate into the batter before I put it in to bake. My devil oven means that I play temperature/bake time roulette every time, but my best guess for people with temperature dials that actually correspond to their oven temperatures would be somewhere around 40 minutes at 350F? Once the toothpick came out clean I crushed a couple of dried Thai chili peppers on top.
Verdict: halving the sugar was appropriate for my fairly un-sweet tooth; however, next time I'll add the chili straight into the batter for a more infused (hopefully) spice kick. It could also use some flavor boosting on both the chocolate and peanut butter fronts- I like the lightness of the cake I ended up with, so I'll probably just embed more chocolate chunks next time. Straight replacement of butter with peanut butter apparently doesn't give the most peanutty flavor, so I could swirl in some extra peanut butter or try using chunky peanut butter? (You could also do a peanut butter frosting or just straight up spread it on top after the cake is done, but I'm not a big fan of frostings/icings/etc.) Hmm. Worth additional experiments!
