![]() ![]() Once the cupcakes have cooled completely you can frost them using your preferred method. I prefer to err on the side of thick frosting. I try to avoid adding the milk, because it’s easy to go too far in the other direction and end up with thin frosting. If the frosting is too thick, add a teaspoon of milk, repeating until you’ve reached your desired consistency. You may need to scrape the sides and bottom of the bowl.Īdd the vanilla and salt and mix until combined. In a large bowl, combine butter and peanut butter and mix with an electric hand mixer until light and fluffy.Īdd the confectioners’ sugar in two or three batches, mixing until well combined. While the cupcakes cool, make the frosting. Make sure the cupcakes cool completely before frosting. Overfilled cupcakes will sink in on themselves after baking.īake for 18-22 minutes, or until a toothpick inserted into the middle comes out clean. That’s normal.įill each cupcake liner 2/3 full, being careful not to overfill. Mix until combined.Īdd hot water (or coffee) and stir until the mixture is evenly combined. Stir in canola oil, milk, eggs, and vanilla. In a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Prepare a muffin tin with cupcake liners. Recipe from Sugar Spun Run’s Easy Chocolate Cupcakes and Peanut Butter FrostingĢ25 g (1 3/4 cup + 2 tablespoons) all-purpose flourġ32 g (2/3 cup) vegetable oil (or other neutral oil)Ģ26 g (1 cup) butter, softened to room temperature Otherwise, these cupcakes are super easy and will definitely be in regular rotation for birthdays, barbeques or just because it’s Tuesday and you’re hit with a chocolate and peanut butter craving. It does make it a little harder to distribute the batter among the cupcake liners, but just use a steady hand and you’ll be fine. I was sure I’d done something wrong, but that’s how it's supposed to be - trust. But if you prefer a pretty swirl, the frosting is soft enough to pipe as well.Ī word of warning, the batter for these cupcakes is VERY thin. I frosted these using a flat top style, because I like the resulting cake-to-frosting ratio (IMO you shouldn’t have more frosting than cake!). It’s perfectly nutty and sweet and pairs so nicely with the soft, chocolaty cake. The peanut butter is the star, as it should be. It’s like a rule of nature.Īnd let’s talk about this frosting. The fewer dishes I have to wash, the more likely I am to try a recipe. These chocolate peanut butter cupcakes are a great weeknight bake - they come together quickly and only require two bowls. What else can I say? It’s a classic combo for a reason. Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip.Chocolate + Peanut Butter. Remove from the pans and cool.įor the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes the peanut butter filling will not be firm. The liners will be about two-thirds full. Top with one scoop of the peanut butter filling. Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Turn the stand mixer on the lowest speed. In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. ![]() Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated. In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Set aside.įor the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).įor the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. ![]()
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