The Gods must have been smiling when peanut butter was invented. And the day somebody paired PB with chocolate, there must have been a party going on in heaven. The world has been a much better place since that day! Seriously, any dessert that has these two things is bound to be fabulous. But the star of this show is the peanut butter frosting. It’s creamy, light (OK, not that light) and delicious. You could just eat it with a spoon! I made the cupcakes and the frosting at night and frosted the cupcakes the next day. It holds perfectly well in the fridge and the cupcakes stay moist and nice.
Recipe Source - Given below from Brown Eyed Baker (My Notes In Red)
Ingredients (Makes 12 Cupcakes)
8 Tbsp (1 Stick/100 Gms) Unsalted Butter (Cut Into 4 Pieces)
2 Ounces (50.6 Gms) Bittersweet Chocolate (Chopped) - Used Semi Sweet
1/2 Cup Dutch-processed Cocoa Powder - Used Regular Unsweetened Cocoa
3/4 Cup All-purpose Flour
1/2 Tsp Baking Soda
3/4 Tsp Baking Powder
3/4 Cup Granulated Sugar
1 Tsp Vanilla Extract - Used Vanilla Essence
1/2 Tsp Salt
1/2 Cup Sour Cream - Substituted Regular Yogurt
Peanut Butter Frosting - Recipe from Barefoot Contessa at Home by Ina Garten
- Adjust oven rack to lower-middle position and preheat to 350 degrees F (180 degrees C). (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard size muffin pan with baking cup liners.
- Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
- Whisk flour, baking soda, and baking powder in small bowl to combine.
- Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about 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.
- Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
- Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
1 Cup Confectioners’ Sugar
1 Cup Creamy Peanut Butter
5 Tbsp Unsalted Butter, At Room Temperature
3/4 Tsp Vanilla Extract - Used Vanilla Essence
1/4 Tsp Kosher Salt - Used Regular Salt
1/3 Cup Heavy Cream
Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. (I mixed it in a mixing bowl with a hand mixer)