Monday, February 11, 2013

Chocolate Cupcakes With Peanut Butter Frosting

I am not a huge chocolate lover.  I get it, for some people chocolate is not the question—it is the answer (cough cough, Lauren).  Although when it comes to dark chocolate covered strawberries—you better get out of the way, I might knock you down.  For over ten years I have been searching for the right kind of chocolate cupcake.  Numerous recipe books, Pinterest attempts, and chats over coffee—I finally found one my heart has been searching for.  A helpful hint I have found, it is worth it to purchase the higher quality coco powder.  I present to you my favorite chocolate cupcakes with peanut butter cream cheese frosting (thanks, Martha)!

Before the oven

Chocolate Cupcakes (Makes 12 cupcakes)

  • 1 cup flour
  • ½ cup unsweetened coco powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 egg
  • ¾ cup milk
  1. Preheat oven to 350 degrees

  2. Mix flour, cocoa, baking powder, soda, and salt

  3. In a spate bowl, cream butter and sugar on medium until light and fluffy

  4. Reduce the speed to low and add vanilla

  5. Incorporate the eggs into the mixture one at a time

  6. Add milk and flour mixture alternately while still mixing

  7. Pour into lined cupcake pan

  8. Bake at 250 for 20 minutes

Peanut Butter Cream Cheese Frosting (makes enough to frost 24 cupcakes)

  • 6 ounces cream cheese
  • 1/3 cup confectioners' sugar
  • ½ teaspoon salt
  • 1 cup creamy peanut butter
  • ½ teaspoon pure vanilla extract
  • ½ cup heavy cream
  1. Beat cream cheese and confectioners' sugar with a mixer on medium speed

  2. Add salt, and then peanut butter, and then vanilla

  3. Whisk cream until soft peaks form, and then fold into peanut butter mixture

  4. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)

No comments:

Post a Comment