Long Distance Baking Project #1

We are off to a great start! I chose the recipe this month. It just so happened that without knowing it we decided to bake our cupcakes on the same day!

Though I presented my cupcakes pretty well, Amber went the extra mile and put her cupcakes to the test in front of a panel of 3 judges. She’s so cool.


January’s Recipe:
Chocolate Cupcakes (From Nestle Cocoa Box)
2 cups all purpose flour
2/3 cup Nestle Toll House Baking Cocoa (I substituted ¾ Hershey’s dark chocolate cocoa)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup butter, softened
1 ¾ cups granulated sugar (I used 2 cups sugar w/dark chocolate cocoa)
2 tsp vanilla extract
2 large eggs
1 cup water

Peanut Butter Frosting (From the kitchen of Angela Bennett)
½ cup butter, softened
1 cup creamy peanut butter
3 Tbls milk, or as needed
2 cups powdered sugar

1) Preheat over to 350. Line cupcake tins with liners.
In a medium bowl combine flour, cocoa, baking powder, baking soda and salt.
Set aside.

2) In a large mixing bowl, cream butter, granulated sugar, and vanilla. Beat in eggs, one at a time, mixing well after each addition. Gradually beat in the flour mixture alternately with water.

3) Fill paper-lined muffin cups 2/3 full of batter. Bake for 20-25 minutes or until wooden toothpick inserted in centers comes out clean. Remove cupcakes from the tin and cool on a wire rack. Repeat with the next dozen.

4) Meanwhile, prepare frosting.
In a medium bowl beat butter and peanut butter on medium speed until combined. Gradually add the sugar. As it gets thick alternate with milk one Tbls at a time until sugar is completely mixed in. Beat at least 3 minutes until it gets creamy and fluffy.

5) Spread or pipe frosting on top of each cupcake.

Makes 2 dozen regular cupcakes or 1 dozen large cupcakes













Amber’s Name: Not Yo Momma’s Reese’s Cup…Cake

Sara’s Name: Dark Chocolate-y Peanut Butter-y Bomb Diggit-y Cupcake

I can hardly wait until February!