![]() It does make it a little harder to distribute the batter among the cupcake liners, but just use a steady hand and you’ll be fine. I was sure I’d done something wrong, but that’s how it's supposed to be - trust. But if you prefer a pretty swirl, the frosting is soft enough to pipe as well.Ī word of warning, the batter for these cupcakes is VERY thin. I frosted these using a flat top style, because I like the resulting cake-to-frosting ratio (IMO you shouldn’t have more frosting than cake!). It’s perfectly nutty and sweet and pairs so nicely with the soft, chocolaty cake. The peanut butter is the star, as it should be. ![]() It’s like a rule of nature.Īnd let’s talk about this frosting. ![]() The fewer dishes I have to wash, the more likely I am to try a recipe. These chocolate peanut butter cupcakes are a great weeknight bake - they come together quickly and only require two bowls. What else can I say? It’s a classic combo for a reason. I use half of a giant Reese's peanut butter cup to decorate the cupcakes.Chocolate + Peanut Butter. Use a piping bag to pipe the frosting on top of the cupcakes. It will be very thick.Īdd the vanilla and heavy cream and beat until fluffy. Then, add in the powdered sugar and mix on low speed. Using a mixer, beat the butter and peanut butter on high speed. Use a piping to pipe the filling to the top of the cupcakes. Use a cupcake corer or a sharp knife to cut a hole in the middle of the cupcake. Using a mixer, beat the peanut butter, marshmallow fluff, milk, and cinnamon until combined. The filling and frosting uses a stand mixer with a paddle attachment or use a hand mixer (electric mixer). Step By Step Instructions- Filling and Frosting Then, cool the cupcakes completely on a cooling rack. Then, pour the wet ingredients into the flour mixture and use a whisk to mix these together. In a medium bowl, mix the oil, buttermilk, eggs, vanilla extract, and hot water. In a large bowl, mix the all-purpose flour, cocoa powder, baking soda, baking powder, salt, white sugar, and brown sugar. Use a 12-cup cupcake pan with cupcake liners. Here is how to make and bake these chocolate peanut butter cupcakes. Buttermilk- You can also use ½ cup of milk with ½ Tablespoon of lemon juice.Hot water- You can also use hot coffee.Powdered sugar- Make sure it is sifted to avoid a gritty frosting.Unsalted butter- Pull the butter out 30 minutes before using so it is slightly cold.Marshmallow fluff- Use a jar of the marshmallow fluff of crème.Don't use natural peanut butter because it will be too runny. Peanut butter- Use Jif or skippy peanut butter.Buttermilk- Use full fat or reduced fat buttermilk.Eggs- Pull the large eggs out 2 hours before baking so they are room temperature.Oil- You can use canola oil or vegetable oil. ![]() Unsweetened cocoa powder- For best results use a dutch-process cocoa powder for a more rich chocolate cupcake. ![]() For a full list of ingredients, check out the recipe card below.
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