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Peanut Butter and Dark Chocolate Cupcakes

November 22, 2011

Peanut Butter and Dark Chocolate Cupcakes

Peanut Butter and Dark Chocolate Cupcakes

One of my favorite combination of flavors is peanut butter and chocolate.  It’s the whole peanut butter cup thing, they are so delicious!  These cupcakes are addictive!   They are just like a peanut butter cup in the form of a cupcake.  No joke.  They are a little bit of work but if you love cupcakes you’ll love every minute of it 🙂

Peanut Butter and Chocolate Cupcake

Dark Chocolate Cupcakes

8 tablespoons butter, cut into 4 pieces
2 ounces semi-sweet chocolate, chopped
½ cup Dutch-processed cocoa powder
¾ cup flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup sour cream

To Prepare

Preheat oven to 350 degrees. Place cupcake liners in muffin pan wells.

Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water. Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.
Whisk eggs in second bowl to combine; add sugar, and vanilla, until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

Fill cupcake liner 2/3 full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
Cool cupcakes to room temperature before icing, about 30 minutes.

Recipe adapted from Cook’s illustrated

Makes 12 Cupcakes

Chocolate Swiss Meringue

5 large egg whites
11/2 cup sugar
2 cups butter, diced and softened
1 tablespoon vanilla
2 tablespoons unsweetened cocoa powder
10 ounces bittersweet chocolate, melted and cooled

To Prepare

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
Add butter in one piece at a time, mixing to incorporate after each addition. Add the vanilla and mix to combine. Add cooled chocolate and mix to combine.

Chocolate Pouring Sauce

2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm

To Prepare

Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To Assemble

Frost cooled cupcakes. Freeze frosted cupcakes for ten minutes. Drizzle chocolate pour over chocolate frosting (reheat chocolate pour in microwave as needed to keep pouring consistency). Shake sprinkles on chocolate sauce. Place peanut butter cup on top and add a little more frosting, top with a red m & m.

 Adapted from Bakers Royale

Peanut Butter and Dark Chocolate Cupcakes

Peanut Butter and Dark Chocolate Cupcakes

These cupcakes are AMAZING!!  They are prefect for any party or just for breakfast 🙂

From our kitchen to yours,
Sydney Jones

4 Comments leave one →
  1. November 23, 2011 12:45 am

    wow this is surely a hit in a party…i should have try this.

  2. November 26, 2011 10:02 am

    I love the way to decorate your cupcakes really cute!


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