Due to having worked in banking for close to 13 years (between First Bank & Trust, and having worked for Key Bank when I still lived in Ohio), I’m in charge of all the banking here at home. I maintained accounts in Ohio, as well as having accounts here in Brookings. Eight different accounts between the three of us, not including things like investment and retirement accounts. I joke often that if something were ever to happen to me, poor Jay wouldn’t have a clue about our banking business! After leaving FB&T back in December, I decided I really didn’t need two checking accounts just for myself. I closed my personal one out, and didn’t think any more about it. Until I decided to deposit my first paycheck from my new job into that closed account. What’s worse is that I didn’t even realize it right away–It wasn’t until the next morning when I decided to update the checkbook that I realized it. OOPS. The manager at the branch where I goofed happened to have worked at the same branch I did once upon a time, and fixed my error for me. As a thanks, I made her these Chocolate Cinnamon Cupcakes with Peanut Butter Frosting.
I felt especially bad, because having worked at a bank for so long, you’d think I’d remember NOT to deposit money into a closed account. Especially one that was basically only used for a loan payment. Once that was paid off, I had no need for it, and rarely used it. So I have no idea why I pulled that account number out of my arse when I did that deposit.
At least I noticed it when I did. That way my paycheck isn’t floating around in the ether or padding someone else’s account!
These cupcakes were also a thank-you to Jay’s boss. She’s been helping us with some other stuff lately too, and he asked if I could make something for him to take to work. He wanted these ready to go on Friday, but I didn’t have the time on Thursday. As it is, it worked out perfectly that I had to wait on making them.
Chocolate Cinnamon Cupcakes with Peanut Butter Frosting
peanut-butter filled chocolate candies, for topping (optional)
Preheat the oven to 350 degrees F. Line 2 muffin tins with 18 paper liners and set aside. In a small bowl, whisk together the flour, baking powder, cinnamon, and cocoa powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed until lightened and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla.
On low speed, alternately add the flour-cocoa mixture and the milk, beginning and ending with the flour mixture. Mix just until combined.
Using a large (3-Tbsp.) scoop , place the batter in the prepared pans. Bake for 23-25 minutes, or until a tester inserted in the center of several cupcakes comes out clean. Cool the cupcakes for 10 minutes in the pans, before removing and cooling completely on wire racks.
To make the frosting, place the peanut butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined. On low speed, gradually add the powdered sugar. The mixture will begin to look crumbly. After adding half the powdered sugar, add in half of the half & half. Scrape the bottom and sides of the bowl as necessary. Add the rest of the powder sugar, and add in as much of the remaining half & half as needed for the frosting to become spreadable (you may not need all of it, or you may need to add more). Once the frosting is at the desired consistency, whip on high speed for 1-2 minutes. Pipe or spread on top of the cooled cupcakes, topping with a peanut-butter filled chocolate, if desired.