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The holidays offer all kinds of different tastes and confections. From pies of pumpkin to cookies of gingerbread and cakes studded with candied fruit. And while I love all of these treats and the smell of cinnamon immediately conjures the image of a Christmas tree in my mind, no holiday celebration is complete without the two great tastes that taste great together. You know what I’m talkin’ about.
Chocolate and Peanut Butter sure says Happy Holidays to me! These Chocolate Cupcakes with Peanut Butter Frosting are festive, fun and delicious. And when strategically placed next to the gingerbread house, they’ll fit right in to your holiday fiesta! The rich, chocolate cupcakes are moist and dense. The Peanut Butter Frosting is airy, light and packs a peanut-punch. Liquid refreshment accompaniment highly recommended.
Ingredients for Chocolate Cupcakes:
1/2 cup butter
1/2 cup light brown sugar
1/2 cup white sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
4 ounces unsweetened baking chocolate
1 cup flour
1-1/4 cups buttermilk
Ingredients for Peanut Butter Frosting:
1/3 cup butter
3/4 cup creamy peanut butter (Skippy works great)
2 cups powdered sugar
1/2 teaspoon vanilla
4-6 tablespoons whipping cream
NOTES: Makes 12-16 cupcakes and frosting.
Make the cupcakes: Preheat oven to 350(F). In an electric mixer, cream butter thoroughly. Add white and brown sugars and cream again. Mix in baking powder, baking soda and salt. Add melted chocolate and incorporate. Add eggs and mix well. Add flour and combine thoroughly. Scrape down sides of mixing bowl. With mixer running on low speed, stream buttermilk into bowl.
Bake the cupcakes: Spoon batter into paper lined muffin cups. This recipe makes 12 large or 16 medium cupcakes, depending on amount of batter in each cup. Bake at 350(F) for 20-22 minutes. Cupcakes will be puffed. Allow to cool in pan for 10 minutes. Remove from pan and completely cool before frosting.
Make the frosting: Cream butter and peanut butter thoroughly. Add vanilla. Add powdered sugar one half cup at a time until incorporated. Add cold whipping cream one tablespoon at a time with mixer running on low speed. When incorporated, turn the mixer to high to beat air into the mixture and whip the cream. Frosting will be thick, silky and delicious.
Frost and decorate cupcakes. Share and enjoy!
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