Ingredients: |
Ingredients: Cupcakes:
3/4 c. flour
1/3 c. cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. plus 2 T. sugar
1/2 c. buttermilk
1/3 c. vegetable oil
1 egg
1 tsp. vanilla
Peanut Butter Buttercream:
1/2 c. sugar
2 large egg whites
1/8 tsp. salt
12 T. softened butter, cut into 1/2 inch pieces
1 c. peanut butter
2 tsp. vanilla
Chocolate Coating:
8 oz. semi-sweet chocolate, finely chopped
1 1/2 T. vegetable oil
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Directions: |
Directions:Preheat oven to 350º and line muffin pan with 10 cupcake cups.
In medium bowl, sift flour, cocoa, baking soda and salt. Set aside.
In large bowl, combine sugar, oil, egg and vanilla until smooth. Add flour mixture alternating with buttermilk. Divide evenly into cupcake cups. Bake 20 to 25 minutes until center is just set. Let cool 10 minutes in the pan and then move to a wire rack. Cool completely.
While cupcakes are cooling, prepare the frosting. Combine sugar, egg whites, and salt with an electric mixer. Set the bowl over a pan of simmering water and gently whisk until mixture registers 160º F on an instant read thermometer. Immediately transfer bowl to the electric mixer. With whisk attachment, whip on medium-high speed until mixture resembles the consistency of shaving cream. On medium speed, add butter one piece at a time until combined and creamy. Whip in peanut butter and vanilla and beat until smooth Transfer buttercream to pastry bag fitted with a plain 1/2 inch tip. Pipe about 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until the buttercream is completely firm, about 1 hour.
Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt in the microwave, stirring every 30 seconds. Once smooth, pour the chocolate in to a coffee cup. Holding cupcake by the bottom carefully dip into the chocolate. Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to a cooling rack to set up. |
This recipe for Chocolate Peanut Butter Cupcakes is from