So, I’m in “cake” mode this week! Last year, I made a wedding and a groom’s cake, and I tried out all kinds of new cakes: butter rum, chocolate almond, vanilla bean and several others.

I tried out one this week that Michael loves because it’s his deepest, darkest obsession: deep dark chocolate with a little peanut butter added in.

I did a lighter version of this without the peanut butter for the groom’s cake.

If you don’t like dark chocolate, then substitute regular cocoa for the dark cocoa. Either way, I hope you enjoy it!

Deep Dark Chocolate

Peanut Butter Cake

2 cups granulated sugar

1 and three-quarters cups all-purpose flour

3/4 cup Best dark cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

1/4 cup vegetable oil

1/2 cup creamy peanut butter

2 tsp pure vanilla extract

1 cup boiling water

Deep Dark Chocolate Peanut Butter Icing

3 cups powdered sugar

1/2 cup unsalted butter

1/3 cup Best dark cocoa powder

1/3 cup milk

3 tbsp peanut butter

1 tsp vanilla

Directions

Preheat your oven to 350 degrees. Line 12 cups of 2 Texas-sized muffin tins. Stir together sugar, sifted flour, sifted cocoa, baking powder and salt in a large heat-safe bowl. Add eggs, milk, oil, peanut butter and vanilla and beat well on medium about 2 minutes. Stir in boiling water and mix until well blended, but do not over mix.

Fill muffin cups and bake for about 25 minutes or until a toothpick comes out clean.

While muffins are baking, make your icing. In a saucepan, melt butter. Stir in cocoa. Alternately stir in powdered sugar and milk, blending to a workable frosting constancy. Stir in peanut butter and mix well. Spread icing over cooled cupcakes. Enjoy!

*You can flour and grease two 9-inch pans for a cake instead of cupcakes. Bake cake for 30 to 35 min.

Until next time, have fun in the kitchen, experiment and indulge your cravings!

Laura Clements is a contributing food columnist for The Demopolis Times.