Adapted from Love and Olive Oil
Makes 12 cupcakes
Ingredients:
1 cup all-purpose flour
1/4 cup almond meal (if you don't have almond meal you can also put whole almonds in a blender until finely chopped)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup oil
1 vanilla bean (seeds only)
1/2 teaspoon vanilla extract
1/4 cup almond meal (if you don't have almond meal you can also put whole almonds in a blender until finely chopped)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup oil
1 vanilla bean (seeds only)
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F.
Combine milk and vinegar and stir to combine. Set aside for 5 minutes. Mixture will eventually curdle.
In a large bowl, sift together flour, almond meal, baking powder, baking soda, and salt.
Whisk sugar, oil, vanilla bean, and extract into curdled milk mixture. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill silicone cupcake liners with 3 Tablespoons of batter (cups should be just under 2/3 of the way full). Bake for 20-22 minutes or until lightly golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
Adapted from Sweetest Kitchen
Makes enough for 12 cupcakes
Ingredients:
1 ½ cups semisweet chocolate chips
4 tablespoons peanut butter
Directions:
Line a cupcake pan with 12 paper cupcake liners.
Melt chocolate chips in double boiler. Stir in the 2 tablespoons peanut butter until smooth and combined.
Drop 1-2 tablespoons of melted chocolate into one paper cupcake liner at a time and use a small spoon to entirely coat the paper liner with a thick layer of chocolate.
When finished coating all the liners, put the tray into the refrigerator until the chocolate is solid.
Place cupcake inside.
Peanut Butter Frosting
Adapted from Bakers Royale
Makes enough for 12 cupcakes
Ingredients:
1 cup confectioners’ sugar
1 cup cup creamy peanut butter (or more depending on your preference)
1 stick unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream
Directions:
Beat heavy cream with whisk attachment until soft peaks form. Set aside.
Place remaining ingredients in a bowl fitted with a paddle attachment. Beat on medium-low speed until creamy.
Fold peanut butter mixture into whipped cream with a wooden spoon until combined.
Frost cupcakes as desired.
