Dark Chocolate (or Vanilla) Cupcakes with Peanut Butter Frosting

21 Nov

Peanut butter and chocolate. Those words seem to induce instant weakness in most people. I, too, find resistance futile. Whilst perusing (and drooling over) my new favourite blog, “Brown Eyed Baker” my eyes rested upon the words “Peanut Butter Frosting” and that was it. I was hooked. I had to make these cupcakes. Without a doubt, the frosting was definitely my favourite part and have also made the frosting to go with vanilla cupcakes (photos included below). Someone also suggested using the frosting for a cookie sandwich, which I tried on a peanut butter cookie sandwich

These cupcakes were very impressive – the chocolate flavour of the cupcakes was strong, but the peanut butter frosting balanced it from being too sweet. All of the recipes are from “Brown Eyed Baker” blog.

Dark Chocolate Cupcakes – Makes 12

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

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.

Peanut Butter Frosting – Makes enough to frost 12 cupcakes

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

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.

Recipes can be found here at Brown Eyed Baker’s blog.


One Response to “Dark Chocolate (or Vanilla) Cupcakes with Peanut Butter Frosting”


  1. Peanut Butter Cookie Sandwiches « The Culinary Adventures of a Greedy Guts - September 13, 2011

    […] at “Macaroni and Cheesecake” and I used a peanut butter frosting that I have used on cupcakes. Whilst they didn’t turn out exactly as I’d hoped (not peanut butter-y enough for me) they were […]

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