This is an old post from Fuzz which includes a good cupcake recipe and a great peanut butter frosting recipe.
From Fuzz in 2014
Hey Cookie Madness! Guess what? It's Fuzz! Don't you find it strange that I've never done a guest post on here? It's been what, 9 years? Anyway, you've been waiting for this. Trust me, you have. I'll be at the stage door after the post if you guys want autographs, by the way.
So today we had a "snow day", which for Austin is more like an icy-slush-in-patches-on-every-other-lawn-on-the-street day. Snow here is pretty wimpy, but it managed to cancel school, so it's all good. Since I had no school, I was pretty happy, but also INCREDIBLY BORED. Too cold to go outside, too early to Facetime friends and run lines for our school's musical (Beauty and the Beast). I'm out of glycerin and couldn't make soap, so I ended up settling for the next best thing, which was cupcakes! They certainly taste better than soap. I'm assuming.
The cupcakes, which I made by myself from the White Lily Flour recipe, turned out very nice. They don't call for any complicated rare ingredients, which is half the reason I decided on this particular recipe. Our food supply is depleting fast, as we are locked inside, from the raging blizzard outside. I fear Snow-Pocalypse 2014 may be Austin's darkest hour. Just kidding! Seriously though, we are running low on ingredients. You'd be surprised how little you can do with only the full-flavor kind of molasses. But my point is, you probably won't have to go out of your way for ingredients.
After hunting for ten minutes straight for the sugar in our jungle of a pantry, periodic Instagram checking, and a slightly unfortunate cocoa-powder-on-my-favorite-pajamas moment, the batter was ready. It seemed like it took a while, but that's pretty much just because of the aforementioned situations. If I were a person who likes to get down to business right away, or had even a slight bit of that in me, it probably wouldn't have taken very long. The recipe originally said to put the cupcakes in the oven for 35 minutes, but that seemed like a bit much, so I put them in for 30 minutes, and they were done after about 27 minutes. They're pretty light and fluffy it seems, and have just enough chocolatey flavor. All in all, I liked them. I also made peanut butter frosting since apparently it's National Peanut Butter Day.
Peanut Butter Frosting Recipe
The frosting recipe pretty much goes as written, but you might want to add an extra two spoonfuls of peanut butter for an extra nutty taste. Nutty is used in a good sense here. Nutty can be not good as when saying, "I know some very nutty people," but in frosting it's good. Unless you're allergic to peanuts. Then nutty is very bad. The frosting comes out at not quite peanut butter consistency, but still pretty creamy. Well, that's all for now. I really hoped you enjoyed my post as much as I enjoy myself! Oops. That was supposed to say, as much as I enjoyed writing it. You get the idea. Note: The batter for the cupcakes will seem watery, but don't let that fool you! It's supposed to be that way.
More Random Recipes
Recipe
Chocolate Cupcake with Peanut Butter Frosting
Ingredients
Cupcakes
- 2 cups White Lily® Enriched Bleached All Purpose Flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder Hershey’s natural style
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter melted
- ¼ cup vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Peanut Butter Buttercream
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter plus more if needed
- 3 cup confectioners’ sugar
- ¼ teaspoon salt plus more to taste
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
Instructions
- Preheat the oven to 350º F. Line 24 muffin cups with paper or foil liners.
- Mix together flour, sugar, cocoa, soda and salt in large bowl. Add butter, oil, buttermilk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin.
- Divide batter among muffin cups. Bake for 30 to 35 minutes (mine were done in 28) or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely.
- To make the frosting, combine the butter and peanut butter and beat until creamy. Add the confectioner’s sugar gradually, beating until well mixed, then add the salt, vanilla and cream and beat until smooth. Add a little more peanut butter if desired.
- To frost, pipe the peanut butter on top of each cupcake and stick a candy coated chocolate in the center. For more peanut butter flavor, carve a small well in each cupcake and fill with peanut butter frosting, then pipe a star of frosting over it to cover.
Mary Ann says
Loved your post, Fuzz--you remind me of my very talented granddaughter. You did a great job and I enjoyed your humor. Sounds like you made good use of your time off from school.
T. Martin says
Congrats on making it through the rare snow day Fuzz! I am going to save your PB Frosting recipe.
Kim F says
Great post, Fuzz! You are a very good writer and, from the looks of it, a very great baker as well. I am very impressed and I can't wait to make these cup cakes. I love that I have all of these ingredients on hand already. I hope to see more Fuzz posts in the future!
Erin says
Fun recipe and fun writing!
Thanks for keeping us entertained on your snow day. I can't wait to try your recipe with my daughter Sailor; I'm pretty certain you are the same age and she also loves to bake.
Carol says
Great recipe! I just made chocolate cupcakes Thursday night and these have a lot of the same ingredients. My sons would like the addition of the peanut butter frosting as they love peanut butter anything. We got about 5 inches of snow yesterday and now I have cabin fever! I need to get to the store today to replenish my baking supplies. Definitely pinning!
Amy @ What Jew Wanna Eat says
Love this post! Glad y'all survived the Snow-Pocalypse. It was scary out there!!
cookienurse says
Great post, Fuzz, and great to hear from you! Enjoyed your humor and the recipe sounds wonderful....perhaps you should have a blog of your own????
Karen Schmidt-Dill says
I was going to do a strange mini-version of the pineapple cream of coconut pie recipe to use up the rest of the pineapple and Coco Real, but NOW you've got me craving peanut butter frosting and chocolate cup cakes. Great blogging, Fuzz!!!
stephanie says
Loved this post!!! Great cupcakes, too!
Darlene says
You seem to have a gift for writing as well as baking, Fuzz. Great post!
Carole Resnick says
Good job, Fuzz. We are snowed in as well. Will try the cupcakes on Saturday morning.
Gloria says
Lovely post Fuzz. You've got a great sense of humor. I"m sure you make your parents proud. Your cupcake makes my mouth drool.
CindyD says
Wonderful post! I am jealous - my daughter has never invited me to guest post on her blog (it's a nature blog, not a cooking blog).
ps - I'd love to get your mom's autograph - and yours - on my copy of her cookbook. Someday I'm coming to Austin!
Valerie says
loved your post. the cupcakes look great!
Rita says
Great job Fuzz! Good lucking cupcakes and humor, that's the way to do it. Mom taught you well 🙂
Amy says
This was so fun to read. Fuzz, you have got some writing talent! The cupcakes sound good too.
Nancy says
Excellent post, Fuzz!
Rina says
This may be my all-time-favorite Cookie Madness post! Fuzz, your mom has some high-caliber competition. 🙂
Anna says
Hmm, I guess I need to clean the pantry since it's a "jungle".
Beth says
Great post! My husband loves any dessert with peanut better!
Sue says
Nice blog post! You have a great sense of humor like your Mom. Good use of a snow day too.