Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting

Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting

Halloween is fast approaching, so if there’s a perfect time to think about whatever baked treat you would serve at your party, it would be now. Would you like to go the classic route by serving an assortment of chips and Halloween-inspired candies or would you be interested in taking things to the next level by serving more fulfilling food such as cupcakes and other baked goodies? How about a mix of both? 

Well, let this recipe help you decide. The moist chocolate cake partnered with creamy peanut butter is mini heaven for all Reese’s lovers. Serve these at your next party and they will be a crowd favorite! 

 

Ingredients: 

  • 3/4 cup of all-purpose flour, spoon and leveled
  • 1/3 cup of canola or vegetable oil 
  • 1/2 cup of Hershey’s special dark chocolate powder or a regular unsweetened cocoa powder
  • 1/2 cup of light brown sugar, packed 
  • 1/2 cup of granulated sugar 
  • 1/2 cup of buttermilk set at room temperature 
  • 2 large eggs set at room temperature 
  • 2 teaspoons of vanilla extract 
  • 1 teaspoon of espresso powder or dark roast instant coffee 
  • 3/4 teaspoon of baking powder 
  • 1/2 teaspoon of baking soda 
  • 1/4 teaspoon of salt 

*for the peanut butter frosting 

  • 1 cup of creamy peanut butter 
  • 1 cup / 120 grams of confectioner’s sugar 
  • 1/3 cup of heavy cream 
  • 1 teaspoon of pure vanilla extract 
  • 1/4 teaspoon of salt 
  • Crushed Reese’s Pieces (for garnish)

 

Instructions: 

  1. Preheat your oven to 350°F. 
  2. Get two 12-cup muffin trays and line the first one with cupcake liners. Next, get the second tray and place 2 cupcake liners in it as this recipe can only make 14 cupcakes at a time. Set aside after. 
  3. Combine your flour, espresso powder, baking powder, cocoa powder, salt, and baking soda in a large mixing bowl with the use of a whisk. Set aside. 
  4. Whisk your eggs, brown sugar, oil, granulated sugar, and vanilla in a medium-sized mixing bowl until you achieve a smooth texture. 
  5. Now, pour half of your egg mixture into the dry mixture before adding half of your buttermilk. Then whisk the three mixtures gently for a few seconds.  
  6. Repeat step #5. Keep in mind that you should not over stir the batter as its consistency might come out thin. 
  7. With the use of a spoon, fill half of each cupcake liner with batter. You mustn’t fill each cup all the way to prevent the batter from spilling to the sides or even sinking the whole thing. 
  8. Once you successfully distributed the batter, pop the trays in the oven and let them bake for 18 to 21 minutes. Check if they are ready by inserting a toothpick in their centers and checking if they would come out as clean. 
  9. If your cupcakes are baked, pull the trays out of the oven and place them on top of a wire rack where they can cool completely. Alternatively, you can also take the cupcakes out of the trays and put them directly on top of a wire rack for a faster cool-down process. 
  10. To make the frosting, the first thing you have to do is beat the butter until creamy using a hand mixer with a paddle attachment to it and set at medium speed. This should take around 2 minutes or so. 
  11. Pour the heavy cream, vanilla extract, salt, confectioner’s sugar, and peanut butter into the butter before shifting the mixer’s speed down to low. 
  12. Turn the mixer’s speed to high and beat the mixture for 3 minutes. 
  13. If you noticed that the frosting has a thin consistency then add about 3/4 cup of confectioner’s sugar into the mixture to make it thicker. You can pour more until you get your desired results. 
  14. On the other hand, if the frosting is too thick, add about a tablespoon of cream to improve its consistency. 
  15. Once your frosting is ready, pipe them into your bags. I’m using BakersLove’s Silicone Piping Bags and BakersLove's Ultimate Nozzle Set for all of my frosting duty. Check if the cupcakes have cooled down, and if they have, you can start frosting. 
  16. When you’re done frosting your cupcakes, top them with crushed Reese’s Pieces for that added flavor and texture.   
  17. Serve and enjoy! 

 

The prep time for these cupcakes is at 25 minutes while the overall cook time is 20 minutes. The total time spent in making these dark chocolate cupcakes stands at 3 hours and 25 minutes

 

 

source: https://sallysbakingaddiction.com/dark-chocolate-cupcakes/