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Chocolate Peanut Butter Cupcakes

Can you imagine how many people love the combination of chocolate and peanut butter?  Maybe you’re one of them.  Well I just happen to know someone who is a fan of the duo, and his name is Brad.  He happens to be the genius behind my website and also my son-n-law.  When I saw this recipe for Chocolate Peanut Butter Cupcakes from Serious Eats, I knew it would be the perfect recipe to make for Brad for his birthday this past weekend. These cupcakes start with a moist dark chocolate cupcake, followed by piped on Peanut Butter Buttercream, which is then dipped in dark chocolate coating.  They resemble those wonderful chocolate dipped ice cream cones that we all love to order at our local dairy bar.  Well…I say that, but my finished product might not have been the perfect resemblance of a dipped ice cream cone.  Have you ever tried to take a picture while piping buttercream onto a cupcake?

Well anyhow…here’s how I made them…

For the Chocolate Cupcakes:

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I started by filling a muffin tin with 10 paper liners, (what the original recipe called for), but the batter actually filled 11…

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Next, I whisked together some cocoa, flour, baking soda and salt in a medium bowl and set it aside…  

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Then I combined some buttermilk, oil, sugar, egg and vanilla in a bigger bowl…

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And I whisked the mixture until it was combined and smooth…

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Next, I added the dry mixture to the wet mixture…

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And whisked it once again until the mixture was combined and smooth again…

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Then I filled each paper liner with one scoop of batter, using a large cookie scoop…

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And I baked them for about 20 minutes until the centers were just set, but not too done.  I set them aside to cool while I made the Peanut Butter Swiss Meringue Buttercream…

For the Peanut Butter Buttercream:

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The first thing I did was add some sugar, egg whites and salt to the bowl of my stand mixer…

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And I whisked everything just for about 30 seconds until it looked frothy…

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Then I set the bowl over a pan of simmering water and whisked it for about one minute, giving the sugar time to dissolve…

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Next, I placed the bowl back on my stand mixer…

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And whisked the mixture until it was soft and thick, but not too stiff…

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Then I added in some creamy peanut butter and vanilla…

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And mixed it just to combine everything.  Yummy…Peanut Butter Buttercream… 

Now for piping it on the cupcakes…

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I used a 1/2 inch round decorator tip.  The original recipe calls for #808.  Mine is a #2A… 

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I placed the tip in a decorating bag…

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And now for the funny part…I started on the outside edge and piped on the frosting, trying to make it look like soft serve ice cream on an ice cream cone…ANYONE could do better!!  Have you ever tried to pipe frosting on a cupcake with one hand while holding a camera in the other hand?  Not easy…the proof is in the picture.  Lol…

Well anyhow, I placed the cupcakes in my freezer for a few minutes while I prepared the chocolate…

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I started with bittersweet good quality chocolate chips…

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And chopped them up a little smaller.  Then I added a little bit of canola oil…

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And melted the chocolate in my microwave…

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Next, I dipped the very cold cupcakes, one at a time, into the melted chocolate.  Each time I dipped one in the chocolate I kept turning the cupcake, allowing the excess chocolate to drip off.  Then I placed them in a disposable cupcake container to deliver to Brad…

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Okay go ahead and laugh…  Like I said, ANYONE could do better than this one-handed dippy dipper.  However, the chocolate did set up quickly on the cold cupcakes.   Hey, it’s the taste that counts.  Right?

And lastly, I delivered them to Brad, the birthday guy, and watched him immediately sink his teeth into one.

If you have a Peanut Butter & Chocolate lover in your circle of family and friends, here’s a recipe that will put a smile on their face.

Enjoy!

Cindy @ My Country Table

Print

Chocolate Peanut Butter Cupcakes


  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50
  • Yield: 11

Description

A moist chocolate cupcake, piped with Peanut Butter Buttercream and dipped in dark bittersweet chocolate coating.


Ingredients

For the Chocolate Cupcakes

  • 3/4 cup all purpose flour
  • 1/3 cup Hershey’s cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/2 cup buttermilk
  • 1/2 cup vegetable or canola oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For the 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 creamy peanut butter
  • 2 teaspoons pure vanilla extract

For the Chocolate Coating

  • 8 ounces of good quality bittersweet chocolate, such as Ghirardelli, finely chopped
  • 1 1/2 tablespoons vegetable or canola oil

Instructions

For the Chocolate Cupcakes

  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, cocoa, baking soda and salt in a medium bowl and set aside.
  3. Combine the sugar, buttermilk, oil, egg and vanilla in the bowl a large bowl and mix on medium speed with a mixer until all ingredients are combined. Add the dry ingredients and mix just to combine. Do not over mix.
  4. Bake the cupcakes for 20 to 25 minutes until a toothpick inserted into the center of one comes out with moist crumbs on it. Transfer cupcakes to a wire rack to cool. While the cupcakes are cooling make the Peanut Butter Buttercream.

For the Peanut Butter Buttercream

  1. Combine the sugar, egg whites and salt in the bowl of a stand mixer. Mix for about 30 seconds on medium speed. Mixture will look frothy. Place the mixing bowl over a pan of simmering water. Slowly whisk the mixture until it reaches 160 degrees on an instant read thermometer, (about one minute), remove from heat and replace the bowl on the mixer stand. Using the whisk attachment, whisk the mixture on medium high speed until the mixture becomes thick like whipped cream from a can, but not stiff.
  2. With mixer on medium speed, add the butter one piece at a time and mix until combined and creamy. Add the peanut butter and vanilla and mix on medium speed until the the peanut butter is incorporated and mixture is light and creamy.
  3. Transfer the buttercream to a pastry bag, using a 1/2″ round tip, #808 or #2A tip. Pipe about 1/3 cup of the buttercream onto each cupcake, starting at the outer edge and working inward and upward like the swirled ice cream on a soft serve ice cream cone. Place the cupcakes upright in a cupcake tray and place in freezer for 30 minutes until really chilled and firm.

For the Chocolate Coating

  1. Melt the chocolate in a small bowl and add the oil. Blend until smooth. Holding the bottom of each cupcake, dip the peanut butter buttercream into the chocolate and turn the cupcake to coat all of the buttercream. Lift cupcake from chocolate and slowly turn the cupcake while allowing the excess chocolate to drip off. Place each cupcake upright in a cupcake holder/tray. The chocolate will set up within one minute.

Notes

  • Store in an airtight container until ready to serve.

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