- 1 1/2 cups unsweetened cocoa powder, highest quality available
- 1 1/2 teaspoons salt
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 3/4 cup vegetable oil
- 1 1/2 cups buttermilk
- 3 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 3 large eggs, lightly beaten
- 1 1/2 cups hot water
Sift together flour, salt, cocoa powder, sugar baking soda and baking powder.
In a seperate bowl mix together, eggs, buttermilk, oil, vanilla. Add to dry mixture.
Slowly beat in hot water. Mix until smooth, will be a thin batter.
Fill cupcake liners 3/4 full. Bake for 35-40 minutes, just until a cupcake passes the toothpick test. Makes about 28 cupcakes
Creamy peanut butter filling
- 1/2 plus 1 tablespoon creamy peanut butter
- 1 stick softened unsalted butter
- 1/3 cup milk or half and half
- 4-5 cups powdered sugar
Cream butter and peanut butter together add milk and mix until creamy. Add powdered sugar 1 cup at a time. You want it nice and creamy, not stiff like a buttercream, so if you need to add more milk, add ONE tablespoon of milk at a time, until it becomes a creamy filling.
Chocolate cream cheese icing
- 2 sticks softened unsalted butter
- 8 ounces softened cream cheese
- 1 1/3 cup cocoa powder
- 2 tsp vanilla extract
- 7 cups powdered sugar
- 1/3 cup whole milk or half and half
Cream the butter and cream cheese together, add vanilla. Sift in Cocoa powder and milk. Add powdered sugar 1 cup at a time, while mixing.
If you don't feel like making your own caramel, you can melt soft caramel candies in a double boiler with some heavy cream, over low heat until it's smooth. If you wanna try your hand at homemade, follow the recipe below, it's AMAZING!
- 1/2 cup light-brown sugar
- 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
- 1/4 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- Pinch of coarse salt
In a small sauce pan bring butter, sugar and cream to a boil over medium-high heat. Stirring constantly until butter is melted and mixture is smooth. Reduce to a low-heat simmer, simmer for 5 minutes, stirring occasionally. Stir in vanilla and salt, transfer to a glass jar or heat safe container and allow to cool to room temp. (if you pour it over the chocolate icing while hot, it will melt the icing and become a giant mess, I learned the hard way.)
Crush pretzel sticks and sprinkle ontop of cupcakes....ENJOY!!!!
***notes*** for the swirl on the cupcakes I used a Wilton 1M tip, you can find these at pretty much any craft store and Walmart even has them.