For the cupcakes:
1 ½ cups (6 ¾ oz) flour
¼ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
1/8 tsp. cayenne pepper
¾ cup (2 oz.) Dutch cocoa powder
3 large eggs
1 cup water, divided
1 ¼ cups + 2 tbs. (10 ¾ oz.) sugar
½ cup (4 oz.) canola oil
1 tsp. pure vanilla extract
For the frosting:
½ cup butter softened
1 cup creamy peanut butter
3 Tablespoons milk (add more if needed)
2 cups confectioners’ sugar
1 Tablespoon pure vanilla extract
Preheat oven to 350 degrees. Line cupcake pans with cupcake liners. In a bowl, mix together flour, salt, baking powder, baking soda, sugar, cocoa and cayenne pepper. Add ½ cup water and canola oil and mix for one minute. Add eggs and mix until combined. Add remaining water and vanilla and mix 3-4 minutes until fully blended. Pour batter into cupcake cavities and fill three-fourths full. Bake for 20-22 minutes or until toothpick comes out clean. Allow to cool before applying frosting.
Buttercream Peanut Butter Frosting
Place the butter and peanut butter in a bowl and beat until combined. Slowly add the sugar while the mixer is running. As the mix starts to thicken begin adding the mile one tablespoon at ta time. Continue to add the milk until the frosting becomes smooth and spreadable. Add vanilla. Beat for three minutes or until the frosting is light and fluffy. Once cupcakes have been frosted, sprinkle with chocolate shavings.
Replace the cayenne pepper with nutmeg or cinnamon.
Add one cup semi-sweet chocolate chips to the cupcake batter.
Nutrition information per serving:
Saturated fat: 4g