Peanut Butter Chocolate Cupcakes
So, I love peanut butter. Like a lot. Probably my favorite sandwich is a good old PB&J. I eat peanut butter by the spoonful from the jar whenever my boyfriend isn’t looking.
I always thought that putting peanut butter into cake would be relatively difficult because of the sticky, thick texture. It’s actually really easy to do and it makes for a really great, moist, cake. I recently paired this cake with a thick fudge frosting, but it’s really delicious with berry-flavored frosting as well.
This recipe uses two ingredients you might not have in your pantry; superfine sugar, and self-rising flour. If you can’t find them in your supermarket, you can make them yourself. I don’t usually actually buy superfine sugar because it’s really easy to make. You can just put regular white sugar into a blender and blend until it becomes very fine.
Self-rising flour is something that makes baking cakes really simple, and I highly recommend you have some on hand. To make it yourself, just combine two level cups of all-purpose flour with one tablespoon baking powder and whisk together very well.