Chocolate Cupcakes With Peanut Butter Frosting

1:47 PM    

How about baking cupcakes for a change? Does the adorable look and lovely aroma of rising chocolate cupcakes make you hungry? How about topping them with creamy luscious peanut butter frosting...would you be able to resist!. Let's find out...To be able to pastry-bake these yummy cupcakes, you need the following:
Ingredients:

Cupcake Batter:
Cupcake Frosting:
  • 1 Cup of confectioners sugar.
  • 1 Cup of creamy peanut butter. (room temperature)
  • 1/3 Cup of heavy cream.
  • 5 tbsp of softened unsalted butter (room temperature)
  • 3/4 tsp of pure vanilla extract.
  • 1/4 tsp of salt.
Directions:
  1. Heat oven to 350 F. Place paper baking cups in a regular cupcakes pan.
  2. In a large bowl of electric mixer, combine 3/4 cup of softened unsalted butter, 2/3 cup of granulated sugar, 2/3 cup of light brown sugar and beat at high speed for 5 minutes until light and fluffy.
  3. Reduce speed to medium, Add eggs to the butter mixture one at a time, and beat in thoroughly after each addition. Add 2 tsp of pure vanilla extract and beat in till well incorporated.
  4. In a medium bowl, sift 1 3/4 cup of flour, 1 Cup of good quality coco powder, 1 1/2 tsp of baking soda and 1/2 tsp of salt and whisk to combine.
  5. In a second medium bowl, combine 1 cup of plain yogurt, 1/2 cup of sour cream and 2 tbsp of instant coffee. Beat in until well combined.
  6. At a low speed, alternately add yogurt mixture and flour mixture to the egg batter in three batches. Make sure you start by adding yogurt mixture and end with flour mixture.
  7. Gently fold the cupcake batter with a rubber spatula until well combined.
  8. Fill cupcake pan you've already prepared with cake batter using ice cream spoon. Make sure to leave room for cupcakes to expand.
  9. Bake for 20-25 minutes or till the tooth pick tester comes out clean right from the center of cupcakes. Let them cool for 10 minutes on a wire rack, then remove from pan, and let cool completely before frosting.
  10. Meanwhile, prepare the frosting. by beating 1/3 cup of heavy cream  until peaks form, and set aside (use whisk attachment of an electric mixer).
  11. In another bowl, combine 1 cup of confectioners sugar, 1 cup of creamy peanut butter, 5 tbsp of softened unsalted butter, 3/4 tsp of pure vanilla extract, and 1/4 tsp of salt and beat thoroughly till well incorporated (use paddle attachment of an electric mixer).
  12. Gently fold whipped heavy cream into butter mixture using rubber spatula, till well combined.
  13. Frost chocolate cupcakes with peanut butter frosting using pastry bag. Garnish with chocolate chips or chopped peanut butter candy and serve.
Baker Note:
The color of chocolate cupcakes may differ based on the type of cocoa powder used. They may end up brown or dark brown.