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Coming home this weekend I was itching to bake some cupcakes. You can easily replace the cupcake recipe with a boxed devils food cake mix.Makes 24 cupcakes
3 ounces unsweetened chocolate, chopped
1 teaspoon baking soda
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
3 cups all-purpose flour
3/4 cup buttermilk
1 teaspoon pure vanilla extract
1. Heat the oven to 350 degrees. Line the bottom of two 12-cup muffin tins with paper liners.
2. Melt chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water; stir this mixture into chocolate. Set aside to cool slightly.
3. Using an electric mixer, cream butter and sugar until the mixture is light and pale yellow in color. Add eggs, one at a time, and continue to mix until thoroughly incorporated. Add flour and buttermilk, alternating between small amounts of each, and blend well.
4. Add the melted chocolate and vanilla to the batter, and stir well. Pour the batter into the paper cups, and bake until a cake tester comes out clean when inserted into the center of a cupcake, about 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the muffin tin before removing them to a wire rack to cool completely.
3 ounces unsweetened chocolate, chopped
1 teaspoon baking soda
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
3 cups all-purpose flour
3/4 cup buttermilk
1 teaspoon pure vanilla extract
1. Heat the oven to 350 degrees. Line the bottom of two 12-cup muffin tins with paper liners.
2. Melt chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water; stir this mixture into chocolate. Set aside to cool slightly.
3. Using an electric mixer, cream butter and sugar until the mixture is light and pale yellow in color. Add eggs, one at a time, and continue to mix until thoroughly incorporated. Add flour and buttermilk, alternating between small amounts of each, and blend well.
4. Add the melted chocolate and vanilla to the batter, and stir well. Pour the batter into the paper cups, and bake until a cake tester comes out clean when inserted into the center of a cupcake, about 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the muffin tin before removing them to a wire rack to cool completely.
Peanut Butter Frosting :
2 1/2 tablespoons softened unsalted butter
1/4 cup creamy peanut butter
1/3 cup plus 2 1/4 teaspoons powdered sugar
1 1/2 to 2 teaspoons whole milk
2 1/2 tablespoons softened unsalted butter
1/4 cup creamy peanut butter
1/3 cup plus 2 1/4 teaspoons powdered sugar
1 1/2 to 2 teaspoons whole milk
While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.)
6 comments:
peanut butter and chocolate anything is my fav!
I really like your pictures!
very cute...i love pb & chocolate. where do you get your cupcake liners? i have been looking for them but have yet to find them!
Great picture and recipe! What did you use as a garnish on the top of the icing in the picture?
Thanks! I enjoyed making these cupcakes! The cupcakes are garnished with pieces of Reese Candy. The cupcake liners are called party nut cups and I got mine at Michaels craft store .
These look really incredible! I saw the photo on flickr and just had to come check out the recipe.
I've never actually made cupcakes from scratch... been itching to try, though, and these might just be the ones. In my house, we can't pass up anything with peanut butter :).
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