I originally found a recipe for chocolate peanut butter cupcakes on another food blog which used Ina Garten’s peanut butter frosting recipe. I loved the frosting but was not a fan of the cupcake which was too dense and dry (the actual chocolate cupcake recipe was not Ina Garten’s). So for take #2 of these cupcakes I decided to rely on my old favorite chocolate cupcake recipe (also featured in my St. Patty’s Day cupcakes): Joanne Chang’s chocolate cupcake from the Flour bakery cookbook.
The new combination was a success resulting in a softer/moist (sorry for people who hate that word) cupcake that was a much better complement to the fluffy peanut butter frosting. These have probably become one of my most requested cupcakes!
Recipe for Chocolate Peanut Butter Cupcakes
Chocolate Cupcakes (From Joanne Chang’s Flour bakery cookbook)
Yield: 12 standard size cupcakes
2 oz (56 grams) unsweetened chocolate, chopped
1/4 cup (30 gram) Dutch-process cocoa powder
1 cup (200 grams) sugar
1/2 cup (one stick/114 grams) unsalted butter
1/3 cup (80 gram) water
1/2 cup (120 gram) milk
1/2 tsp vanilla extract
1 cup (140 grams) flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
Line your muffin tin with 12 cupcake liners.
In a large heatproof bowl, combine chocolate and cocoa powder. In a small saucepan over medium heat, heat the sugar, butter, and water, stirring occasionally, until the butter melts and the sugar dissolves (3 to 4 minutes). Pour the butter mixture over the chocolate and whisk until the mixture is smooth. Let cool slightly and whisk the milk, egg, extra yolk, and vanilla into the chocolate mixture until combined.
In a bowl, stir the flour, baking powder, baking soda, and salt together until blended. Add the flour mixture to the chocolate mixture and whisk until smooth. Let the batter sit at room temperature for at least 1 hour to thicken. Or, cover and refrigerate for up to 3 days. When ready to bake, preheat the oven to 350F. Spoon the batter into the muffin tins, filling until at least 3/4 full. Bake for 30 minutes or until the tops spring back when pressed lightly with a fingertip and they pass a toothpick check. I usually start checking after 20-25 minutes. Cool completely on a wire rack.
Cupcakes can also be made in “mini” form. Makes 36 mini cupcakes. Fill mini cupcake tin with about 1 Tbs batter per cupcake. Bake for 13-15 minutes.
Peanut Butter Frosting (from Barefoot Contessa)
1 1/2 cups confectioners’ sugar
1 1/2 cups creamy peanut butter
7.5 tablespoons unsalted butter, at room temperature
1 1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup heavy cream
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.
Spread or pipe peanut butter frosting onto cooled cupcakes. Enjoy!
~Carrie Bradshaw, Sex and the City