Langsung ke konten utama

Chocolate Peanut Butter Cupcakes


Ingredients
For the Chocolate Cupcakes:

  • 3 tablespoons coconut OR canola oil
  • 1 stick unsalted butter, melted and slightly cooled
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup + 2 tablespoons all-purpose flour, not packed
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 large eggs + 1 large egg yolk, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 cup full fat sour cream
  • 1/2 cup hot coffee OR hot water
  • 18 peanut butter cups (I used the full-sized ones, but think the minis would work, too)

For the Peanut Butter Frosting:

  • 1 and 1/2 cups creamy peanut butter
  • 1 cup (2 stick) unsalted butter, very soft
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 3-4 tablespoons heavy cream
  • 9 peanut butter cups, cut in half (I used the full-sized ones, but again, minis could work)

Instructions
For the Chocolate Cupcakes:
  1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off). Set aside.
  2. Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between. *You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture completely smooth and set aside to cool.
  3. In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
  4. In a large bowl whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined. Quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
  5. Scoop 2 tablespoons of batter into the bottom of each cupcake tin, press a peanut butter cup into the batter, then top with another 3 tablespoons of batter; each cupcake mold should be 3/4 full. You will have leftover batter (enough to make another 6 cupcakes).
  6. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

For the Peanut Butter Frosting:
  1. Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Beat in vanilla. Reduce the speed to low and add in the remaining ingredients, beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes, or until light and fluffy.
  2. Once the cupcakes are cooled, spread or pipe the frosting on top then press half of a peanut butter cup on top.

This article and recipe adapted from this site

Komentar

Posting Komentar

Postingan populer dari blog ini

Pumpkin Crisp

INGREDIENTS CRISP MIXTURE 2 cups (180g) quick-cooking oats 2 cups (250g) all-purpose flour 1 cup (200g) packed brown sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup (227g) butter, cubed while cold PUMPKIN MIXTURE 3 eggs 1 cup (200g) granulated sugar 1 can (15 ounces) pumpkin pur�e 2/3 cup (80g) heavy cream 2 teaspoons pumpkin pie spice 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt INSTRUCTIONS Preheat oven to 375�. CRISP MIXTURE Grease a 12inch or 13-inch skillet with cooking spray or butter. Combine the oats, flour, brown sugar, baking powder, baking soda, and pumpkin spice together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. Spread 4 cups over the bottom of your prepared pan and press flat. Set the remaining crisp mixture aside. PUMPKIN MIXTURE In a large bowl, whisk to...
Posting Komentar
Baca selengkapnya

STRAWBERRY LEMON BLONDIES

Ingredients blondies 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature 3/4 cup sugar (164 grams) 1 large egg 1/4 cup (55 grams) fresh squeezed lemon juice 2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring) 1/2 tsp baking powder 1/2 tsp salt 1 cup (127 grams) diced fresh strawberries glaze 1 cup (112 grams, unsifted weight) powdered sugar, sifted 1 Tbsp strawberry puree (you'll need about 2 large strawberries, instructions below) lemon juice, about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency Instructions Preheat the oven to 350F Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later. Cream the butter and sugar until fluffy. Beat in the egg. When the egg is full incorporated, beat in the lemon juice. The lemon juice will probably not completely incorp...
Posting Komentar
Baca selengkapnya

The Best Erdbeer Butterkeks Dessert

Ingredients   6 Gl�ser   80 g Butterkekse50 g weiche Butter300 g Erdbeeren2 EL Puderzucker200 g Sahne250 g Magerquark50 g Zucker 1 Pck. Vanillezucker Am besten sind Rezepte, die total speziell aussehen, eigentlich aber total einfach nachzumachen sind. So ist es auch mit diesem Erdbeer-Butterkeks-Dessert. Einfach ein paar sch�ne Gl�ser gesammelt, Keksbr�sel rein und die Erdbeeren an den Rand gestellt. Noch ein bisschen Creme dar�ber, schon sieht das Dessert edel und nach viel Arbeit aus. Am besten daran: Dieses Dessert wird in h�bschen kleinen Gl�sern statt in einer gro�en Sch�ssel angerichtet. Somit darf jeder sein eigenes Dessert im Glas ausl�ffeln und die s��en Erdbeeren genie�en. 1. Schritt   Keksboden mit L�ffel in Dessertgl�ser festdr�cken FOTO: MARIA PANZER / EINFACH BACKEN 80 g Butterkekse 50 g Butter Sechs Dessertgl�ser � 150ml bereitstellen. F�r den Boden die Butterkekse fein zerkr�meln und ...
Posting Komentar
Baca selengkapnya