Chocolate Peanut Butter Cupcakes are a real treat for the entire family. Decedent chocolate combined with creamy smooth peanut butter, who could ask for more.
Make plenty for that next family get together.
This recipe makes 10 cupcakes.
3/4 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
Pre-heat your oven to 350 degrees F.
Line a muffin pan with 10 cupcake liners.
In a medium mixing bowl combine the flour, cocoa, baking soda, and salt and set aside.
In a large mixing bowl combine sugar, buttermilk, oil, egg, and vanilla and mix until smooth. Add the dry mixture and whisk together until smooth.
Spoon batter evenly into cupcake cups.
Place the cupcake pan into the oven and bake for 25 minutes or until center is just set.
Let the baked cupcakes cool in the pan for 10 minutes. Once cooled transfer the cupcakes to a wire rack to cool completely.
While your cupcakes are cooling, prepare the buttercream frosting.
PEANUT BUTTER BUTTERCREAM:
1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract
Combine the sugar, egg whites, and salt in the bowl of an electric stand mixer.
Set the mixing bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F.
Immediately transfer the mixing bowl to electric stand mixer. With whisk attachment, whip the mixture on medium-high speed until the mixture resembles consistency of whipped egg whites.
On medium speed, add the butter slowly, until all of the butter is combined, and the mixture is creamy.
Whip the peanut butter and vanilla into the mixture, and beat until smooth.
Place the peanut butter buttercream to pastry bag fitted with a plain 1/2-inch tip.
Pipe 1/3 cup of the frosting onto each cupcake.
Chill the cupcakes in the refrigerator until the buttercream is completely firm. This will take over one hour.
Once your cupcakes have chilled, it is time to make the chocolate coating.
8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil
Place the oil and chocolate in a medium size mixing bowl and melt over a pan of gently simmering water.
Stir the mixture until the chocolate has completely melted and the mixture is smooth.
Transfer the chocolate mixture to a large coffee cup.
Holding the cupcake by the bottom, carefully dip the cupcake into the chocolate mixture.
Be sure to cover all of the peanut butter buttercream.
Once the peanut butter buttercream is fully covered pull the cupcake up and hold for a few seconds to let the excess chocolate drip off.
Place the Chocolate Peanut Butter Cupcake onto a cooling rack to set. Repeat the dipping process with the remaining cupcakes.
Once set place any uneaten Chocolate Peanut Butter Cupcakes into a sealed container and store in the refrigerator until needed.
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