2 C unbleached all purpose flour
2 C sugar
1/4 tsp salt
4 Tbsp cocoa
1 C butter
1 C boiling water
1/2 C buttermilk (or 1 Tbsp vinegar + enough regular milk to fill measuring cup to 1/2 C line)
2 eggs
1 tsp baking soda
1 tsp vanilla


In a large bowl sift together flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture.

Pour into muffin tins and bake at 350 degrees for 16-20 minutes. Makes 18 cupcakes.

Remove cupcakes from tins and place on metal rack to cool. Then frost with:


2 C confectioners’ sugar
1 C creamy peanut butter
1 stick butter
1 tsp vanilla
1/2 C milk

Place sugar, peanut butter, butter, and vanilla in bowl; combine with a mixer on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the milk and beat on high speed until the mixture is light and smooth.