Chocolate Cupcakes with Peanut Butter Frosting

Creamy, delicious PB & C cupcakes. The frosting is delicious because it’s light (i.e. NO butter) and not overly sweet. The cupcake is nice and spongy. I didn’t add mini chocolate chips  but I highly recommend it. I absolutely adore making cupcakes, and this time, I had my 2 1/2 year old son, Adam, help me out with the decorations so this was even more fun. And I must say, for a child who is ALWAYS runnning around, he showed incredible patience with the job I assigned to him. The picture below speaks for itself…

For 24 cupcakes

BATTER

¾ cup unsalted butter, at room temperature

½ cup granulated sugar

½ cup packed light brown sugar

1 tsp pure vanilla extract

2 eggs

1 cup milk

1/2 cup sour cream, low fat or full-fat

1 3/4 cups all-purpose flour

1 cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 tsp kosher salt

  1. Preheat the oven to 350°F and line cupcake pans with paper liners.
  2. Cream the butter, the two sugars, and the vanilla extract on high speed until light and fluffy. Lower the speed to medium and add the eggs one at a time.
  3. Whisk in the milk and the sour cream.
  4. In another bowl, sift together the flour, cocoa, baking powder, and salt.
  5. Add the buttermilk mixture, then the flour mixture only until blended.
  6. Divide the batter among the cupcake liners. Bake for approximately 20 minutes, until a toothpick comes out clean. Allow to cool completely before frosting.

FROSTING

3 egg whites

1 cup sugar

1 ½ cups of peanut butter at room temperature

1 tbsp of vanilla extract

  1. Place a heatproof bowl over a pan with boiling water. Slip a thermometer in the mixture and wait until the sugar-egg mixture reaches 150°F or 66°C.
  2. Transfer the mixture to a stand mixer and beat on high speed until mixture becomes white and glossy (this is an Italian meringue).
  3. Then turn your stand mixer to low and add the vanilla, then spoonful by spoonful of the peanut butter until well incorporated. Beat on medium speed to make sure the frosting is homogenous.
  4. Your frosting is ready! Pipe it or spoon it onto your cooled cupcakes.

EU

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