Monday's Menu

Today, I got a hunkering for chocolate cupcakes. Did I run to the store for a mix? Nope. And neither should you when you can make these for stuff that is in your fridge and pantry.

These mini's have a combination of vanilla buttercream and some with a little peanut butter mixed in. 'Cause what could be better than chocolate cake with peanut butter buttercream?

This recipe came from my handy dandy Better Homes and Gardens cookbook.



Basic Chocolate Cake

3/4 cup butter, softened
3 eggs
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1 1/2 cups milk

Preheat oven to 350 degrees. Grease and flour cake pans or prepare cupcake tins with liners. Stir together flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Set aside

Beat butter in a mixing bowl.Gradually mix in sugar. Add eggs one at a time, mixing well and scraping sides of bowl. Beat in vanilla.

Alternately, mix in flour mixture and milk, small amounts at a time. Spread batter into prepared pans or spoon into cupcake tins, filling about half full. Bake for between 30 and 40 minutes adjusting time for cupcake tins or smaller pans. Bake until a wooden pick inserted comes out clean. My full size cupcakes took about 20 minutes.  Remove from pans. Cool and frost if desired.