Peanut Butter Cupcakes with Dark Chocolate Frosting

PB cupcakes SBA

Peanut Butter Cupcakes with Dark Chocolate Frosting

Yields:  12 cupcakes
Baking time: 23-25 mins

INGREDIENTS:

1 and 1/4 cups (160g)  all-purpose flour (measured correctly)

1 teaspoon baking powder

1/4 teaspoon salt

2/3 cup (170g) creamy peanut butter

8 Tablespoons (115g) unsalted butter, softened to room temperature

3/4 cup (150g) packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup (60ml) milk*

*Note: I like to use buttermilk in the cupcakes – makes them extra moist!

Dark Chocolate Frosting

2 and 3/4 cups (330g)  powdered sugar

2/3 cup (80g) unsweetened cocoa powder, I used Hershey’s Special Dark

6 Tablespoons (90g) unsalted butter, softened to room temperature

6 Tablespoons (95ml) heavy cream

1 teaspoon vanilla extract

PB cupcakes SBA2

DIRECTIONS:

  • Preheat oven to 350F degrees. Line 12-cup muffin pan with liners. Set aside.

    For the cupcakes: Mix together the flour, baking powder, and salt. Set aside. With a handheld or stand mixer, cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed. Beat in the eggs, one at a time, then add in vanilla. Scrape down the sides as needed. Slowly beat in the flour mixture alternately with the milk, mixing until just combined. Do not overmix. Batter will be thick.

    Divide batter evenly between 12 cupcake tins. Bake for 23-25 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool before frosting.

    For the frosting: Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.

    With a handheld of stand mixer, beat the butter at medium speed until fluffy – about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes as desired. I used Wilton tip #12 to pipe my frosting.

    Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.

  • source: sallysbakingaddiction
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s