Cupcake Obsession

It feels like I always want to bake cupcakes! Today was no different. I had the day off from work and decided to create some delicious lil' treats. I'll use the Lost Season 6 premiere as my excuse but really, no one really needs an excuse to bake cupcakes :) Oh and for those of you who read about how I'm trying to lose some weight, I only ate 1/2 of one and am giving the rest away, don't worry!

For the cupcake, I relied on Martha. The batter turned out super runny and freaked me out. However, the cupcakes came out of the oven moist and regular-looking so the crisis was averted. For the icing, I adapted Sprinkles' recipe for vanilla icing. I went to Spun Sugar last week and picked up some banana compound, which I used instead of vanilla extract in the recipe. Also, this was the first time I have ever filled cupcakes. I looked up a peanut butter icing recipe online and used my icing tip/bag to fill them. It actually is surprisingly fun.

Peanut Butter-filled Chocolate Cupcakes with Banana Frosting

Cupcakes

*from Martha Stewart

Ingredients:

- 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 safflower oil (I didn't have any so I used canola oil)

- 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Line muffin tins with liners and set aside.

2. In a large bowl, sift together cocoa powder, flour, sugar, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla. Mix together.

3. Add warm water and mix together until smooth.

4.  Scrape down the sides.

5. Divide batter into liners so each is about 2/3 full. Bake for 20 minutes.

6. Remove from tins and put on wire rack to cool. Cool completely.

Filling

*from All Recipes

Ingredients:

- 1/2 cup butter, softened

- 1 cup creamy peanut butter

- 3 tablespoons milk

- 2 cups confectioners' sugar

1. Combine butter and peanut butter with an electric mixer until smooth.

2. Gradually mix in the sugar. When it starts to get thick, add milk one tablespoon at a time.

3. Place in icing bag with icing tip. Place tip into cooled cupcake and squeeze for 5 seconds. Repeat for the rest of the cupcakes.

Icing

*adapted from Sprinkles Cupcakes

Ingredients:

- 1 cup butter, softened

- 3 1/2 cups confectioners' sugar

- 1 teaspoon milk

- 2 tablespoons banana compound flavor

- 1/8 teaspoon salt

1. In a large bowl, combine butter, sugar, and salt with electric mixer. Beat until well blended.

2. Add milk and banana compound. Beat until smooth and creamy.

(Optional: banana chip for decoration)