It was the hubby's birthday yesterday and I was planning on making a cake, but he said he didn't want me to spend time in the kitchen on the weekend which is when we actually get to do things together. So I decided I would bake something today, since we were going to the in-laws' to celebrate the birthday. For some reason I decided I would be baking cupcakes instead of the traditional cake. Lots of birthdays nowadays are celebrated with cupcakes, even weddings have cupcake towers instead of a wedding cake, so why not! I immediately knew which recipe to go for, the one Alma Obregón, one of my favorite bakers, made for her 29th birthday. Alma's website, Objetivo Cupcake Perfecto, is a must if you speak Spanish and like to bake. Her recipes are absolutely amazing, none of them have ever let me down.
These particular cupcakes turned out so great I almost cried. They are definitely the best cupcakes I've ever baked, and they are totally at cupcake-shop level! I'm so proud!!! I made them with lots of love because they were for J's birthday, so this plus the perfect recipe made for the PERFECT cupcakes! Woohoo!
Yields 12 cupcakes:
• 60 ml light olive oil
• 170 g sugar
• 115 g flour
• 50 g of cocoa powder
• 3 tablespoon of peanut butter
• 1.5 teaspoon baking powder
• 1 egg
• 75 ml of milk
• 1 teaspoon vanilla extract
• 75 ml of boiling water
• 8 snickers diced (For easier cutting , put them in the refrigerator 30 minutes before)
For the icing:
• 6 tablespoons peanut butter
• 200g butter at room temperature
• 200g icing sugar
• 150g dark chocolate melted and and room temperature
Preheat oven to 180 Cº. Prepare the cupcake tins.
In a bowl, sift flour, cocoa and baking powder. Reserve. Mix olive oil, sugar and eggs until fully integrated. Add the peanut butter. Incorporate the flour mixture and cocoa. Once the mixture is homogeneous , incorporate the milk and vanilla and beat again. Finally pour the water, freshly boiled . Beat again. Throw into the mixture the chopped snickers .
Put the mix into the tins. Bake for 20 minutes or until you insert a toothpick and comes out clean.
To make the icing, sift the icing sugar and beat in the butter . First, one minute at low speed and then five minutes (minimum) at maximum speed, or until the mixture is whiter and has gained volume. Add the 100g melted chocolate and beat two or three minutes. Add the peanut butter and beat for another minute.