Baker at Heart ♥

Dark chocolate cupcakes with peanut butter frosting!

Posted on: January 16, 2013

These cupcakes are insanely rich, moist and delicious! These are by far one of the best cupcakes I have ever made. Plus the peanut butter frosting is to die for!

 Dark Chocolate Cupcakes with Peanut Butter FrostingImage

Makes 12 cupcakes

350F

Bakes in 18-20 minutes, Recipe adapted from Brown Eyed Baker

Ingredients:

Cupcakes:

½ cup unsalted butter, cut into small pieces

2 oz bittersweet chocolate, cut into small pieces

½ cup cocoa powder

¾ cup all-purpose flour

½ tsp baking soda

¾ tsp baking powder

2 eggs

¾ cup granulated sugar

1 tsp vanilla extract

½ tsp salt

½ cup sour cream

Frosting:

1 cup powdered sugar

1 cup creamy peanut butter (not natural peanut butter)

3 oz unsalted butter, room temperature

¾ tsp vanilla extract

¼ tsp salt

1/3 cup heavy cream

Directions:

Cupcakes:

  1. Preheat oven to 350F. Line a standard-size muffin pan with cupcake liners.
  2. Combine butter, chocolate and cocoa in a heat-proof bowl. Set bowl over a saucepan with simmering water (bowl’s bottom should not touch the water) and heat mixture until chocolate and butter are melted. Whisk until smooth. Set aside to cool.
  3. Whisk flour, baking soda and baking powder in a small bowl. Set aside.
  4. Add eggs to the chocolate mixture, whisk until combined. Add sugar, vanilla and salt and whisk again until incorporated. Alternately add the flour mixture and the sour cream, beginning and ending with the flour. Mix batter until homogenous and thick.
  5. Divide the batter evenly. Pop in the oven and bake for 18-20 minutes, or until skewer inserted into center of cupcakes comes out clean.
  6. Cool cupcakes in the muffin pan on a wire rack for about 15 minutes. Remove from pan and place on wire rack and cool for 30 minutes before frosting.

Frosting:

  1. Combine the powdered sugar, peanut butter, butter, vanilla and salt in a bowl of an electric mixer. Mix on medium-low speed until creamy. Scrape down sides of bowl as you work. Add the cream and beat on high speed until mixture is smooth.

Make sure you thoroughly mix your cupcake batter. I ended up with some small lumps of flour mixture in my cupcake. 😐

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