Receta The Only Chocolate Cupcake Recipe You’ll Ever Need
The Only Chocolate Cupcake Recipe You’ll Ever Need
May 28, 2014 by Jelli 16 Comments
Call the moving truck! I need a bigger place, one with a guest room… for cupcakes. You can bet that these chocolate cupcakes with rock-my-world peanut butter frosting are going to be found at my house every day for a long, long time. Seriously, folks, it’s time to make up a bed because these easy chocolate cupcakes are here to stay!I’ll be honest, as far as cake goes, I usually choose chocolate truffle cake and cheesecake. But let’s face it, cheesecake is so NOT cake. Anyway, this chocolate cupcake recipe changes everything.This easy chocolate cupcake recipe is phenomenal. The batter whips up into a lush, fluffy mousse that quite frankly I’m happy eating with a spoon. You add some sour cream for both flavor and moisture and a splash of strong coffee, which partners with the cocoa like Batman and Robin- a flavor punch duo that really brings out the chocolate flavor. The cupcake recipe is from my favorite Ina Garten cookbook, and has long been the best chocolate cupcake recipe I’ve ever baked. The entire batch turns out perfect every.single.time. The classic chocolate cake is delicate, but doesn’t fall apart or stick to the cupcake liners. It holds up to strong frosting flavors and domes just enough to look pretty, but not so much that the frosting slips off.
I don’t know about you, but I don’t always have time to test new recipes that may or may not be a hit. These chocolate cupcakes deliver, but that’s not all…Peanut butter frosting. I almost have no words to describe how knock-your-socks-off good stuff is! This peanut butter frosting recipe, also adapted from Barefoot Contessa at Home, is mouthwatering. It’s fluffy and light, sweet, but not too sweet, and the perfect starter recipe for anyone new to making homemade frosting.
I will never look anywhere else for a good peanut butter frosting- there’s just no reason. The best part about this easy frosting is that it is so quick to make. You just dump all the ingredients in a bowl and whip. For the cupcakes pictured, I swirled this pb frosting with my favorite chocolate frosting (tutorial coming soon!).My little girl couldn’t wait to get in on the chocolate peanut butter action. She impatiently lurked around during the baking of these cupcakes and made it her job to snag a ringside seat at the cupcake photo shoot too.
Apparently I was way too obsessed with these cuppies. All the food photos are obnoxious close-ups. Sorry. It must’ve been that sweet peanut butter frosting enticing me to get closer, closer..BITE! Back to my Tasty Food Photography ebook I go.
You should totally have your kids make the frosting while you sneak away to taste-test the warm chocolate cupcakes. Do it for you- then eat another one for me!
Chocolate Peanut Butter Cupcakes
Serves: 30 cupcakes
Ingredients
[b]cupcakes[/b]
- 3/4 cup (1 1/2 sticks)butter, at room temperature
- 2/3 cup sugar
- 2/3 cup brown sugar, packed
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 2 tablespoons brewed coffee
- 1 3/4 cups all-purpose flour
- 1 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- [b]frosting[/b]
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 5 tablespoons butter, at room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup heavy cream
- (optional) 1 cup honey roasted peanuts, chopped, for decorating
Instructions
[b] Cupcakes[/b]
Preheat oven to 350F. Line a cupcake pan with 30 muffin cups.
In a medium bowl combine vanilla, buttermilk, sour cream, and coffee. Set aside.
In another bowl sift flour, cocoa, baking soda and salt. Set aside.
In a large bowl cream butter and both sugars until fluffy, about 5 minutes. Add eggs, one at a time until combined. Scrape bowl.
On low speed add buttermilk mixture in 3 parts, alternating with flour. Beat only until combined. Distribute among muffin cups, filling each about 2/3 full. I use [url href=”http://www.amazon.com/gp/product/B00004UE65/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00004UE65&linkCode=as2&tag=jellibjourna-20&linkId=7OHBMSOD3UJS7LEG” target=”_blank”]this scoop[/url] to make it easier. You may or may not use all the muffin cups.
Bake 20-25 minutes until a toothpick comes out clean. Remove cupcakes from pan to a cooling rack and start the frosting.
[b]Frosting[/b]
Combine all ingredients except for cream in a bowl and whip until smooth and light. Add cream and whip on high until fluffy, about 2 minutes. Pipe onto cupcakes and sprinkle with honey roasted peanuts.
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