Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Cupcakes
Combine your love for chocolate and peanut butter with these sweet and rich cupcakes from Elizabeth Chambers Hammer, owner of BIRD bakery. Recipe courtesy of BIRD Bakery.
Servings
12
servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups superfine granulated sugar
- 1/4 teaspoon salt
- 1/2 cup large semi-sweet chocolate chips
- 1/2 cup (1 stick) butter, room temp
- 1/2 cup highest quality cocoa powder
- 1 cup water
- 1/2 cup buttermilk, room temp
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoons baking soda
- 1/2 cup (1 stick) plugra butter
- 1/4 cups peanut butter, creamy
- 3 cups confectioner’s sugar
- 1/2 cup whole milk
- 1 tablespoon high quality vanilla extract
Directions
- Preheat oven to 350 degrees. Line muffin pans with baking cups.
- Combine dry ingredients in mixing bowl.
- Place cocoa in a medium sized bowl, set aside. In a small bowl, melt butter and pour over cocoa, whisking to combine.
- Bring water to a boil and in the same pot, add butter and cocoa mixture. Let mixture boil for 30 seconds before pouring over dry mixture. Stir well, ensuring mixture is well incorporated.
- Slowly, add whisked eggs (they should be frothy) and vanilla into chocolate batter, beating until smooth.
- Divide batter among baking cups, filling each about two-thirds full. Bake 20-22 minutes at 350 degrees until tops spring back when touched. Let cool completely in pans set on wire racks.
- Using a mixer, fitted with a paddle attachment, beat butter until smooth. Add peanut butter and mix until well incorporated.
- Scrape sides of the mixing bowl and slowly add powdered sugar until well combined. Scrape sides and ensure buttercream is smooth.
- Slowly add liquids until well incorporated. Beat for 3 minutes until texture is fluffy.
- Transfer buttercream to piping bag and frost cooled cupcakes as desired. Garnish with gilded peanut, chocolate peanut butter candy, or the garnish of your choice.