Sunday, 22 April 2012

Chocolate Cupcakes with Peanut Butter Icing

Faint hearted be-warn, this recipe is not for thee. It is full of fats and sugars (note the "s" in both) and some more fats and sugars and if you feel like you are missing something...there's also cream. So people on diet or weight watchers please feel free to roam around and watch other posts from my blog.

 Now the lovers of moist, decadent, sinfully good, firm believers in the union of peanuts and chocolate, I welcome thee with open arms. This recipe will certainly give you a kick. It's pure genius. The cakes are almost jet black and super moist, and the peanut butter icing was really a hit at "ma casa".

Saee even took them for pool party at her cousin's place and, needless to say, they were a hit. I reduced the amount of sugars and skipped the coffee since the cupcakes were meant for kids. I also substituted some of the all purpose flour with the whole wheat flour, but please don't feel obliged to follow in my footsteps. If you wish to go the WHOLE way, I've provided the original recipe (with my changes and substitutes in italic).

Chocolate Cupcakes with Peanut Butter Icing
Adapted from Ina Garten's recipe here

Chocolate Cupcakes
170 grams unsalted butter
2/3 cup (150 grams) caster sugar (I used 100 grams)
2/3 cup (135 grams) light brown sugar (I used 75 grams)
2 extra large eggs (I used 3 medium eggs), room temperature
2 teaspoon vanilla extract
1 cup (240 ml) buttermilk (I used homemade)
1/2 cup (120 ml) sour cream (I used homemade fresh yogurt)
2 tablespoon brewed coffee (I skipped this and instead used 2 tablespoon plain water, you can even use dark rum :D)
1 3/4 cups (195 grams) all purpose flour (can use 1 cup,i.e., 110 grams all purpose flour and 3/4 cup,i.e., 85 grams wheat flour)
1 cup(125 grams) cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 177 degree Celsius and line 14-16 muffin tins.
Cream the butter and the caster and brown sugar on high speed until light and fluffy (about 5 minutes). Lower the speed and add eggs, one at a time, mixing well after each addition. Then add the vanilla nad beat until incorporated.
In a jar, whisk together the buttermilk, sour cream (yogurt) and coffee. In another bowl sift together the flours (all purpose and wheat), cocoa, baking soda ans salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Peanut Butter Icing 
(You should probably make half of this because these quantities yielded way too much icing)
1 cup (110 grams) confectioners' sugar
1 cup (225 grams) creamy peanut butter
5 tablespoons (70 grams) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/3 cup (80 ml) heavy cream (I used low fat)

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric 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.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired (I used colourful sprinkles).

I m linking this to Bake Along challenge # 1, hosted by Resh of Daily Cuppa.


  1. These look delicious! Love how you iced them.

  2. Ooooo these looks lovely...and I don't mind the fats and sugars! :-) I had a peanut butter cupcake yesterday and it was surprisingly delicious, so I'm sure these taste great! :-)

  3. lovely bake....thanks for taking part and it looks absolutely wonderful ;)

  4. Hi Anuja, your cuppies look like to die for type.... I wouldn't mind to have 2 pieces first and diet tomorrow. The peanut butter cream look sinfully delicious.

    Lovely decoration too.

    Have a nice week ahead. regards

  5. These cupcakes look delicious and I have never seen them with peanut butter icing before. Very nice!

  6. anuja, i've never had peanut icing before and i agree they do sound sinfully good! they look very pretty too!

  7. cakes looks delicious..nice pics.


Thank you so much for taking the time to comment! Happy baking! :)

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