The combination of chocolate and peanut butter will forever be a classic, but the addition of smoked salt takes these cupcakes to a new level. A childhood favourite, reinvented. The cupcakes feature a peanut butter base with a rich chocolate buttercream piped mile high. To find the flaked smoked salt, visit the spices section in your grocery store. Biting into one of these decadent beauties just might become the sweetest part of your week.
For more cakey, frosting goodness try Molly Yeh’s Carrot Cake with Spiced Cream Cheese Frosting or Anna Olson’s Very Best Cupcake Recipes.
For the cake batter, preheat oven to 350ºF. Line a 12 tin cupcake tray with liners.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter and sugar.
Beat in the egg and vanilla extract until well combined.
Sift in the flour, cinnamon, baking soda, baking powder and salt.
Turn the mixer to low speed and slowly add the milk. Turn mixture to medium speed and beat until fluffy, about 2 minutes.
Using a large ice cream scoop, evenly divide mixture among the prepared cupcake tray.
Bake for about 25 minutes, until the tops bounce back to touch. Let cool completely before frosting.
For the frosting, in the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa powder, salt and vanilla. Beat until well combined, about 2 minutes.
Scrape down the sides of the bowl and add the whipping cream. Beat until the mixture is light and fluffy, about 2 minutes.
Transfer frosting to a large piping bag fitted with a star tip. Pipe cupcake as desired and finish with a sprinkle of salt. These are best enjoyed within 24 hours!