Saturday, July 28, 2012

Chocolate Cupcakes with Peanut Butter Icing

In my quest for the perfect cupcake for my chef's challenge, I had to make a bunch, and eat them.  It was a really tough job.  I suffered through.  Actually, I suffered when I went to the gym to burn off the sampling.  It was worth it!
very fudgy cake, but I prefer my black polish cake.

These were amazing!  Loved!  The peanut butter icing tasted like a peanut butter cup filling.  These were SUPER rich though and needed a glass of milk, and I was only able to eat half of one at a time.  I saw "at a time" because you will go back for that second half!

 adapted from: susannahskitchen


For the Chocolate 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
  • mini peanut butter cups

For the Peanut Butter Icing:

  • 1/2-2/3 cup cream
  • 2 1/2 cups powdered sugar
  • 5 tablespoons softened unsalted butter,
  • 1 cup peanut butter
  • 1 teaspoons pure vanilla extract

For the Chocolate Coating
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 1/2 tablespoons vegetable shortening

 Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.  In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.  In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.  Bake 18-22 minutes or until center is just set. Meanwhile, peel your peanut butter cups.  When the cupcakes are out of the oven, push a peanut butter cup into the middle of each cupcake.  Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
don't look at my water spots.  Shameful really.  Which cupcake looks best?
While cupcakes are cooling, prepare the peanut butter frosting. With whisk attachment, whip peanut butter and butter on medium-high speed.  Add vanilla, powdered sugar and cream.  Add more cream to get consistency you desire.
Transfer frosting to pastry bag fitted with a plain 1/2-inch tip
Once the cupcakes have chilled, make the chocolate coating. Place shortening and chocolate in a medium bowl and melt over a pan of gently simmering water.
Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.
 Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the icing
Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.  

Alternatively, you can drizzle the chocolate, and/or garnish with a peanut butter cup.
Before serving, let cupcakes rest a few minutes so chocolate can set.

Yield: 10 cupcakes. Active time: 1 hour. Total time:
3 hours

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