Peanut Butter Chocolate Cupcakes
Author: 
Recipe type: Cupcake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18 Cupcakes
 
These cupcakes taste better than a Reeseā€™s Cup if that is possible!
Ingredients
  • Cake
  • 1/2 cup cocoa
  • 1 oz. unsweetened chocolate
  • 1 cup boiling water
  • 1 3/4 cups plus 2 tablespoons cake flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups brown sugar
  • 1 cup butter
  • 1/4 cup sour cream
  • 2 eggs
  • 2 egg yolks
  • Peanut Butter Buttercream
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1/8 teaspoon salt
  • 12 tablespoons softened unsalted butter, cut into 1/2-inch pieces
  • 1 cup peanut butter
  • 2 teaspoons pure vanilla extract
  • Chocolate Topping
  • 8 oz. semi-sweet chocolate
  • 2 tablespoons vegetable oil
Instructions
  1. To make the cake:
  2. Preheat oven to 350 degrees. Add cocoa and unsweetened cocoa to boiling water, stir to disolve. Set aside to cool completely. You can put it in the refrigerator but stir it a couple of times.
  3. Mix together flour, salt, baking powder and brown sugar in your mixing bowl. Add the butter and beat until it resembles dough. Add the cooled chocolate mixture and blend it until mixed thoroughly.
  4. Mix together the eggs and sour cream. Add it slowly to the dough mix, then mix for about 2 minutes until it is light and fluffy.
  5. Bake for 18 -20 minutes. While cupcakes are cooling, prepare the buttercream.
  6. Peanut Butter Frosting
  7. In bowl of standing mixer, whisk sugar, egg whites, and salt until combined. Set bowl over pan of simmering water and gently whisk until mixture registers 160 degrees F on instant read thermometer. Immediately transfer to mixer fitted with whisk attachment. Whip on medium-high speed until mixture is just cool. On medium speed, whip in butter, one piece at a time, until combined and creamy. Add peanut butter and vanilla and beat until smooth. Pipe buttercream on top of cupcakes. Place in refrigerator for 1 hour.
  8. To prepare the chocolate topping:
  9. Melt chocolate with oil over a double boiler over very low heat. Dip cupcakes into chocolate and set aside to harden.
  10. Pipe about 1/3 cup frosting onto each cupcake. Chill cupcakes in fridge until buttercream is completely firm, about 1 hour.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2012/02/07/peanut-butter-chocolate-cupcakes/