Chocolate Cupcakes with Peanut Butter Frosting recipe

May 1, 2019
Healthier Chocolate Cupcakes
  • 12 tbsps (1 1/2 stays) unsalted butter, at 70 degrees
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 extra-large eggs, at 70 degrees
  • 2 teaspoons pure vanilla flavoring
  • 1 cup buttermilk, shaken, at 70 degrees
  • 1/2 cup sour cream, at 70 degrees
  • 2 tbsps made coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup good cacao powder
  • 1 1/2 teaspoons sodium bicarbonate
  • 1/2 teaspoon kosher salt
  • Kathleen's Peanut Butter Icing, recipe follows
  • Chopped salted peanuts, to brighten, optional
  • 1 cup confectioners' sugar
  • 1 cup creamy peanut butter
  • 5 tbsps unsalted butter, at 70 degrees
  • 3/4 teaspoon pure vanilla flavoring
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream

Pre-heat the oven to 350 levels F. Line cupcake pans with paper inserts.

Within the bowl of the electric mixer fitted having a paddle attachment, cream the butter and a pair of sugars on high-speed until light and fluffy, roughly a few minutes. Lower the rate to medium, add some eggs 1 at any given time, adding the vanilla and blend well. Inside a separate bowl, whisk together the buttermilk, sour cream, and occasional. In another bowl, sift together the flour, cacao, sodium bicarbonate, and salt. On low speed, add some buttermilk mixture and also the flour mixture alternately in thirds towards the mixer bowl, starting with the buttermilk mixture and ending using the flour mixture. Mix only until combined. Fold the batter having a rubber spatula to be certain it's totally combined.

Divide the batter one of the cupcake pans (1 rounded standard frozen treats scoop per cup is the correct quantity). Bake in the center of the oven for 25 to 25 minutes, until a toothpick arrives clean. Awesome for ten minutes, remove in the pans, and permit to awesome completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if preferred.

Kathleen's Peanut Butter Icing:

Put the confectioners' sugar, peanut butter, butter, vanilla, and salt within the bowl of the electric mixer fitted having a paddle attachment. Mix on medium-low speed until creamy, scraping lower the bowl having a rubber spatula while you work. Add some cream and beat on high-speed before the mixture is light and smooth.

Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Cupcakes
Gluten free chocolate cupcakes with peanut butter frosting
Gluten free chocolate cupcakes with peanut butter frosting
Peanut Butter Frosting
Peanut Butter Frosting
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