Who doesn't love chocolate and peanut butter?
Chocolate Peanut Butter Cupcakes
Cupcakes
3/4 cup unsweetened Dutch-process cocoa powder...
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
1½ cups (3 sticks) unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
1 tablespoon plus 1 teaspoon vanilla extract
1 cup sour cream, at room temperature
Preheat the oven to 350 degrees. Line standard cupcake pans with liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
In a medium saucepan over medium-low heat, combine the butter and the sugar. Stir to combine, until the butter is melted and remove from heat.
Transfer to the bowl of mixer and beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until combined.
With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined. Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.
Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Peanut Butter Frosting
1 -1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
1 cup creamy peanut butter
peanut butter cups or miniatures chopped small
peanut butter morsels and chocolate chips
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Add peanut butter. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes. Decorate with peanut butter and chocolate chip morsels and candy if desired.
NOTE: Allergic to Peanut butter? Use this wonderful chocolate frosting...
Chocolate Fudge Frosting
1/2 cup (1 stick) butter or margarine
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
Photograph is copyrighted and the property of ©Welcome Home.
3/4 cup unsweetened Dutch-process cocoa powder...
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
1½ cups (3 sticks) unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
1 tablespoon plus 1 teaspoon vanilla extract
1 cup sour cream, at room temperature
Preheat the oven to 350 degrees. Line standard cupcake pans with liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
In a medium saucepan over medium-low heat, combine the butter and the sugar. Stir to combine, until the butter is melted and remove from heat.
Transfer to the bowl of mixer and beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until combined.
With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined. Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.
Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Peanut Butter Frosting
1 -1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
1 cup creamy peanut butter
peanut butter cups or miniatures chopped small
peanut butter morsels and chocolate chips
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Add peanut butter. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes. Decorate with peanut butter and chocolate chip morsels and candy if desired.
NOTE: Allergic to Peanut butter? Use this wonderful chocolate frosting...
Chocolate Fudge Frosting
1/2 cup (1 stick) butter or margarine
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
Photograph is copyrighted and the property of ©Welcome Home.
No comments:
Post a Comment