Dark Chocolate Cupcakes with Peanut Butter Mousse Frosting

Name: Dark Chocolate Cupcakes with Peanut Butter Mousse Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 57 grams bittersweet chocolate, chopped; 237 milliliters confectioners sugar; 177 milliliters creamy peanut butter; 12 Yields cupcakes; 10 servings Do not double this recipe, instead make two batches; 118 milliliters Dutch-processed cocoa powder; 2 eggs; 177 milliliters all-purpose flour; 177 milliliters granulated sugar; 79 milliliters heavy cream; 0 teaspoons kosher salt; 10 servings The original recipe for the frosting calls for 1 cup of peanut butter but my boys found it too heavy in flavor, so I reduced it by a 1/4 cup; 118 milliliters sour cream; 1 teaspoons table salt; 5 Tbsps unsalted butter, at room temperature; 8 Tbsps unsalted butter, cut into 4 pieces; 1 teaspoons vanilla extract; 1 teaspoon vanilla extract; 9 servings A few notes; 2010 July 25, By Naomi Robinson; 10 servings Lastly, dont forget to enter my Chicago Metallic Bakerware Set Giveway. Giveaway is now closed; 1 can Thankfully, Matt sense me coming undone before it happens and was kind of enough to offer me some quiet time by taking Cole to swim; 10 servings That was just enough time for me to re-group and bake my way back to happiness. Like most of you, baking is therapy for me; 10 servings Thats right, bribery will get you everywhere and it got me out of Target without the both of us having a complete meltdown; 10 servings The foul in my bribe was when I promised him that I would have his special, baked yummies by the evening

The recipe Dark Chocolate Cupcakes with Peanut Butter Mousse Frosting could satisfy your American craving in approximately 45 minutes. This recipe makes 10 servings with 759 calories, 14g of protein, and 48g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have eggs, kosher salt, the original recipe, and a few other ingredients on hand, you can make it.

Instructions

Cupcakes:8 tablespoons unsalted butter, cut into 4 pieces2 ounces bittersweet chocolate, chopped cup Dutch-processed cocoa powder cupall-purpose flour teaspoon baking soda teaspoon baking powder2 eggs cupgranulated sugar1 teaspoon vanilla extract teaspoon table salt cupsour cream

Ingredients you will need

Bittersweet Chocolate

Unsalted Butter

Vanilla Extract

Cocoa Powder

Baking Soda

Table Salt

Cupcakes

Cream

All Purpose Flour

Egg

Peanut Butter Frosting:1 cup confectioners sugar3/4 cup creamy peanut butter5 tablespoons unsalted butter, at room temperature teaspoon vanilla extract teaspoon kosher salt1/3 cup heavy cream

Ingredients you will need

Unsalted Butter

Vanilla Extract

Peanut Butter

Heavy Cream

Frosting

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.

Ingredients you will need

Chocolate

Butter

Cocoa Powder

Water

Equipment you will use

Sauce Pan

Bowl

Whisk flour, baking soda, and baking powder in small bowl to combine.

Ingredients you will need

Baking Soda

All Purpose Flour

Equipment you will use

Whisk

Bowl

Whisk eggs in second bowl to combine; add sugar, vanilla, and salt until fully incorporated.

Ingredients you will need

Vanilla

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Sour Cream

Chocolate

All Purpose Flour

Equipment you will use

Whisk

Fill cupcake line 2/3 full.

Ingredients you will need

Cupcakes

Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Skewers

Cool cupcakes to room temperature before icing, about 30 minutes.Recipe adapted from Cooks Illustrated

Ingredients you will need

Cupcakes

Icing

Beat heavy cream with whisk attachment until soft peaks form. Set aside.

Ingredients you will need

Heavy Cream

Equipment you will use

Whisk

Place remaining ingredients in a bowl fitted with a paddle attachment. Beat on medium-low speed until creamy.

Equipment you will use

Bowl

Fold peanut butter mixture into whipped cream with a wooden spoon until combined.Recipe adapted from Ina Garten

Ingredients you will need

Peanut Butter

Whipped Cream

Equipment you will use

Wooden Spoon

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoons

baking soda 57grams

bittersweet chocolate, chopped 237milliliters

confectioners' sugar 177milliliters

creamy peanut butter 12

Yields cupcakes 10servings

Do not double this recipe, instead make two batches 118milliliters

Dutch-processed cocoa powder 2

eggs 177milliliters

all-purpose flour 177milliliters

granulated sugar 79milliliters

heavy cream 0teaspoons

kosher salt 10servings

The original recipe for the frosting calls for 1 cup of peanut butter but my boys found it too heavy in flavor, so I reduced it by a 1/4 cup 118milliliters

sour cream 1teaspoons

table salt 5Tbsps

unsalted butter, at room temperature 8Tbsps

unsalted butter, cut into 4 pieces 1teaspoons

vanilla extract 1teaspoon

vanilla extract 9servings

A few notes 2010

July 25, By Naomi Robinson 10servings

Lastly, don't forget to enter my Chicago Metallic Bakerware Set Giveway. Giveaway is now closed 1can

Thankfully, Matt sense me coming undone before it happens and was kind of enough to offer me some quiet time by taking Cole to swim 10servings

That was just enough time for me to re-group and bake my way back to happiness. Like most of you, baking is therapy for me 10servings

That's right, bribery will get you everywhere and it got me out of Target without the both of us having a complete meltdown 10servings

The foul in my bribe was when I promised him that I would have his special, baked yummies by the evening

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cupcakes on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.