chocolate & peanut butter combine in this cupcake for a reese’s like flavor and a light and fluffy taste!
Afternoon.
Lunch was snacky and uninteresting so instead of blogging it I decided I’d share something way more exciting with you
My sister and I are what you called baking addicts. Any time of day or night we’re always game to do some baking. It’s our way to celebrate, soothe or just pass the time.
While Mike was here we belatedly celebrated his birthday with chocolate peanut butter cupcakes –
I wish I could take the majority of the credit but it is in fact my sister who is mostly responsible for these beauties.
These were melt-in-your-mouth type of good. The cake was so light and fluffy but so flavorful and the peanut butter frosting is like nothing I’ve ever tasted before.
The rest of my afternoon will happily be spent finishing up this book:
It’s SO good. It sucks you right in – I highly recommend baking those cupcakes, then reading this book while eating them hot from the oven
Printdark chocolate cupcakes with peanut butter frosting
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes with frosting 1x
- Category: dessert
- Method: baking
Description
chocolate & peanut butter flavors combine in this light and fluffy cupcake recipe perfect for any celebration!
Ingredients
For the Cupcakes:
- 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
- 2 ounces bittersweet chocolate, chopped
- ½ cup (1.5 ounces) Dutch-processed cocoa powder
- ¾ cup (3.75 ounces) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 eggs
- ¾ cup (5.25 ounces) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- ½ cup (4 ounces) sour cream
For the Peanut Butter Frosting:
- 1 cup confectioners’ sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- ¾ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1/3 cup heavy cream
Instructions
For the Cupcakes:
- Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
- Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
- Whisk flour, baking soda, and baking powder in small bowl to combine.
- Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
- Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
- Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
recipe adapted from Cook’s Illustrated
For the Peanut Butter Frosting:
- Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
recipe from Barefoot Contessa at Home by Ina Garten
Keywords: chocolate, cupcakes, peanut butter, dessert
emily says
1. Those cupcakes are ridiculous fancy looking! You and your sister did such a good job!
2. That book looks so fun, I’ve been all about bake/cooking themed books lately.
[New Balance] Nicole says
Sounds like a perfect day to me! Those cupcakes look professionally made!
Katie says
These look unreal!! How did you make the frosting so swirly and pretty? Also, I must put that book on my to-read list…If you like it, I know I will too!
Shannon (Cait's sister) says
Hi Katie,
I use a Wilton 1M tip to do the frosting like that 🙂 It’s very easy.
thebeautynotebooks says
peanut butter + chocolate + cupcake? my kind of dessert : ) your pics make me want to make them even more!
Lisa says
I’m making this frosting tomorrow to go on already prepared banana cupcakes that I bought at Whole Foods.