Tuesday Treats: Chocolate Cupcakes with Peanut Butter Frosting

Otherwise known as a little piece of heaven for those of us who looooove the combo made famous by Reese's. I have had requests to make this cupcake/frosting combo no less than three times in the past six months, which just happens to be the exact amount of time that S's younger brother, also a pilot, has been overseas on a deployment. Several not-so-subtle hints were dropped that a batch of these tasty treats would make his day if they happened to appear during his visit home this past weekend. These cupcakes happen to have the most delicious bowl-licking batter so I was more than happy to oblige.
This chocolate cupcake recipe also happens to be the recipe we used when my mom and I baked all the cupcakes to serve at our wedding. S and I tested a dozen chocolate recipes before settling on this one; it's simply the best chocolate cake ever and a wonder I fit into my wedding dress.

Chocolate Cupcakes with Peanut Butter Frosting
3 dozen cupcakes or two 10-inch round layers

3 oz. semisweet chocolate
1 1/2 c. hot strongly brewed coffee
3 c. sugar
3 eggs
3/4 c. canola oil
3/4 t. vanilla
1 1/2 c. buttermilk, shaken
2 1/2 c. all-purpose flour
1 1/2 c. unsweetened cocoa powder, not Dutch processed
2 t. baking soda
3/4 t. baking powder
1 1/4 t. salt

Preheat oven to 350 degrees (for 10 inch layers, preheat to 300 degrees), line 36 cupcake tins with paper liners
1. Combine hot coffee and semi-sweet chocolate, stir until chocolate is melted and mixture is smooth
2. With the paddle attachment on a stand mixer, beat eggs and sugar until pale and fluffy
3. Add vanilla and coffee/chocolate mixture
4. With mixer on low, slowly stream in oil
5. In a separate bowl, combine all dry ingredients, using a whisk to remove any lumps
6. Add dry ingredients to the sugar/chocolate mixture, alternating with buttermilk, ending with an addition of buttermilk. Mix until smooth. If necessary use the whisk attachment to smooth out any lumps. Batter will be very thin
7. Pour batter into prepared cupcake tins no more than 2/3 full (or divide equally among two 10inch round pans). I find that decanting batter into a glass pyrex measuring cup with a spout works very well and is less messy than trying to pour from the bowl.
8. Bake cupcakes for 18 - 20 minutes (or cake rounds for 60-70 minutes), until centers spring back when touched or a cake tester comes out with just a few crumbs.

Cool in pans for a few minutes then remove and cool completely on racks before frosting.

Peanut Butter Frosting
Recipe should be doubled to frost all 3 dozen cupcakes, we usually mix a few different frosting flavors for each batch of cupcakes, which is why you can see vanilla frosting on a few of the cupcakes in the photos.

3/4 c. peanut butter
3/4 c. unsalted butter, at room temperature
1 T. vanilla
3 c. confectioners' sugar
3 T. milk

1. With the paddle attachment on a stand mixer, beat butter and peanut butter until smooth
2. Add confectioners' sugar 1/4 cup at a time, beating well after each addition and alternating with vanilla and milk. You might not have to use all 3T of milk if the frosting reaches a smooth spreading consistency without it
3. Scrape down sides and beat until smooth and fluffy, adding more milk if needed. Don't over-mix the frosting, just enough to get a fluffy consistency
4. Divide equally among the cupcakes and spread with a small spatula.

Cupcake recipe is from Smitten Kitchen and peanut butter frosting from How to Eat a Cupcake.

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1 comment:

  1. Anonymous1/27/2011

    They were delicious- thank you very much!


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