Peanut Butter & Chocolate Cupcakes

Some days, brushing your teeth or getting to the office on time feels like you’re climbing Mount Kilimanjaro. You know those days?

Those are the days that you pray you have some left-overs in your freezer and that there’s something good on TV that night.

I’ve been having quite a few of “those days” lately. By the time I get both ponytails dropped off at daycare and make my way downtown on the subway (which never seems to be running on time), I’ve feel like I need to grab a stiff drink instead of just a coffee. I’m even more tired at the end of the day, so I’ve been sticking to the meals that I know are fast and easy– and I haven’t been trying many new dishes.

I did manage to find the energy to make Peanut Butter and Chocolate Cupcakes for my husband’s birthday. Peanut butter cups are his favourite and I’ve been looking for ways to incorporate them into my desserts (like the Moose Tracks Ice Cream Pie). This recipe was fun to make with the girls because they could peel the peanut butter cups from the wrappers and drop them into the batter at the right time. I think they were worth the effort. Isn’t is always worth the effort to make things for your family?

I also made my own frosting this time and I was glad that I gave this a try. I must tell you that I never have the meringue powder usually required to make buttercream frosting and I don’t like to use egg whites when kids will be eating them. That’s why I’ve always just used icing from a tin. So, when I found a buttercream recipe that didn’t require either ingredient, I just had to try it. You can make this without the peanut butter for an all around buttercream frosting.

Chocolate Cupcakes With PB Cups

(Makes 18) Adapted from allrecipes; by Ladan

  • 1 bag peanut butter cups miniatures (320 grams/12 oz)
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • ½ cup canola oil
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  1. Preheat oven to 350°. Line a muffin pan with paper liners. Sift together the flour, baking powder, baking soda, cocoa and salt.
  2. In a large bowl, cream together the oil and sugar until well incorporated. Add the eggs one at a time, beating after each addition; add the vanilla. Alternate adding the flour mixture milk; beat well.
  3. Add one scoop of batter to each paper liner, then add one peanut butter cup and top with one more scoop of batter. Liner should be just under ¾ full. Repeat until batter all used.
  4. Bake for 18 to 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Peanut Butter Buttercream Frosting

Adapted from Brown Eyed Baker’s Easy Vanilla Bean Buttercream

  • 2½ sticks unsalted butter, softened
  • 2½ – 3 ½ cups icing sugar
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 2 Tablespoons heavy cream
  • 6 tbsp peanut butter

In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about a minute. Add 2½ cups icing sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds. Add remaining one cup of icing sugar (if using) and beat until incorporated.  Then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Add peanut butter and beat on medium-high for one minute until well incorporated.

Frost the cupcakes when cool.

Top each cupcake with a piece of pb cup (Cut each pb cup in half; cut each half in thirds)

NOTES:

  • I used an Atecco 843 decorating tip (closed star). I bought it at Placewares in St. Lawrence Market.
  • I found that this buttercream frosting recipe was just enough for 18 cupcakes when piping the icing. It would make more than enough for icing by hand.
  • Be sure to peel the paper liners off the cupcakes carefully, as the pb cup may stick to the bottom on the odd cupcake if you don’t peel carefully.
  • Given that there are so many nut allergies out there, I wouldn’t recommend making these cupcakes with peanut butter for a kids party. However, you could easily omit the peanut butter cups in the cupcakes and the peanut butter in the frosting.
  • I like the consistency of the buttercream with the extra cup of icing sugar added (35 cups in total).

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