Chocolate Peanut Butter Cupcakes

Name: Chocolate Peanut Butter Cupcakes
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: American
Ingredients: 177 milliliters all purpose flour; 1 teaspoons baking soda; 118 milliliters buttermilk; 79 milliliters cocoa powder; 1 large egg; 2 larges egg whites; 118 milliliters granulated sugar; 237 milliliters peanut butter; 0 teaspoons salt; 227 grams semi-sweet chocolate, finely chopped; 12 Tbsps softened unsalted butter, cut into 1/2-inch pieces; 2 teaspoons pure vanilla extract; 2 Tbsps vegetable oil

Chocolate Peanut Butter Cupcakes might be just the dessert you are searching for. This recipe makes 10 servings with 520 calories, 11g of protein, and 39g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Several people made this recipe, and 29765 would say it hit the spot. This recipe is typical of American cuisine. A mixture of all purpose flour, butter, peanut butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Adjust oven rack to middle position and heat oven to 350°F. Line muffin pan with 10 cupcake cups. In medium bowl, whisk flour, cocoa, baking soda, and salt until combined; set aside.

Ingredients you will need

Baking Soda

Cupcakes

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Muffin Liners

Muffin Tray

Whisk

Bowl

Oven

In large bowl, whisk sugar, buttermilk, oil, egg, and vanilla until combined and smooth.

Ingredients you will need

Buttermilk

Vanilla

Sugar

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

Whisk in dry mixture until smooth. Spoon batter into cupcake cups, dividing evenly.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Whisk

Bake until center is just set, about 25 minutes.

Equipment you will use

Oven

Let cool in pan 10 minutes, then transfer cupcakes to wire rack to cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Frying Pan

While cupcakes are cooling, prepare the buttercream. In bowl of standing mixer, whisk sugar, egg whites, and salt until combined. Set bowl over pan of simmering water and gently whisk until mixture registers 160 degrees F on instant read thermometer. Immediately transfer to mixer fitted with whisk attachment. Whip on medium-high speed until mixture resembles shaving cream and is just cool. On medium speed, whip in butter, one piece at a time, until combined and creamy.

Ingredients you will need

Egg Whites

Cupcakes

Butter

Cream

Sugar

Water

Salt

Equipment you will use

Kitchen Thermometer

Blender

Whisk

Bowl

Frying Pan

Add peanut butter and vanilla and beat until smooth.

Ingredients you will need

Peanut Butter

Vanilla

Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).

Equipment you will use

Pastry Bag

Pipe about 1/3 cup frosting onto each cupcake. Chill cupcakes in fridge until buttercream is completely firm, about 1 hour.

Ingredients you will need

Cupcakes

Frosting

When cupcakes have chilled, make the chocolate coating.

Ingredients you will need

Almond Bark

Cupcakes

Place chocolate and oil in a medium bowl and place over a pan of barely simmering water. Gently whisk until chocolate has just melted and mixture is smooth.

Ingredients you will need

Chocolate

Water

Cooking Oil

Equipment you will use

Whisk

Bowl

Frying Pan

Transfer to a large mug.

Holding cupcake by the bottom, carefully dip in chocolate to submerge all of the frosting. Pull up and let excess chocolate drop off for a few seconds before turning cupcake right side up.

Ingredients you will need

Chocolate

Frosting

Cupcakes

Dip