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Sunday, January 1, 2012

What's Baking?: Dark Chocolate Cupcakes with Peanut Butter Buttercream Frosting

Dark Chocolate Cupcakes
Yield: 12 cupcakes
Adapted from: Brown Eyed Baker, originally from Cook's Illustrated

8 Tbsp. (1 stick) unsalted butter, cut into 4 pieces
2 oz. bittersweet chocolate, chopped
1/2 c. unsweetened cocoa powder
3/4 c. flour
1/2 tsp. baking soda
3/4 tsp. baking powder
2 eggs
3/4 c. sugar
1 tsp. vanilla extract
1/2 tsp. salt
1/2 c. sour cream

1) Preheat the oven to 350 degrees F.  Line a muffin tin with muffin liners.

2) Combine the butter, chocolate and cocoa in a medium heatproof bowl.  Set the bowl over a saucepan containing barely simmering water and heat chocolate mixture until the butter and chocolate are melted and whisk until smooth and combined.  (Alternately, you can microwave the mixture at 50% power for 30 seconds at a time until the mixture is completely melted).  Set aside to cool until just warm to the touch.

3) Mix the flour, baking soda and baking powder in a small bowl to combine.  Set aside. 

4) Whisk eggs in medium bowl to combine.  Add the sugar, vanilla and salt and mix until fully incorporated.  Add the cooled chocolate mixture and mix until combined.  Sift about 1/3 of the flour mixture over the chocolate mixture and mix until combined.  Mix in sour cream until combined.  Sift the remaining flour mixture over and mix until batter is homogenous and thick. 

5) Divide the batter evenly among the 12 muffin liners.  Bake for about 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

6) Cool cupcakes in the muffin pan on a wire rack until cool enough to frost, about 30 minutes.    


Peanut Butter Buttercream Frosting
Yield: Enough for 12 cupcakes
From: Barefoot Contessa at Home by Ina Garten

1 c. powdered sugar
1 c. creamy peanut butter
5 Tbsp. unsalted butter, room temperature
3/4 tsp. vanilla extract
1/4 tsp. salt
1/3 c. heavy cream

Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of a stand up 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.

**Use a 1M decorating tip and frosting bag to decorate the cupcakes**

4 comments:

the red headed traveler said...

These look AMAZING! I love anything with peanut butter!

Why I garden... said...

The cupcakes look great, bet they tasted fab!

Wendy said...

oh my gawd do those look great!! The best combo.

J.J. said...

OMG! The cupcakes look delicious!