Chocolate Cupcakes with Peanut Butter Buttercream

To paraphrase Anthony Bourdain: These cupcakes definitely don’t suck.Chocolate Cupcakes with Peanut Butter Buttercream | A Nerd Cooks

In fact, I’m slightly obsessed with these cupcakes.  Not only are they delicious, but I think they look pretty, too!  I finally bit the bullet and decided to try to use a piping bag!  Not a professional job, by any means, but I think they don’t look too shabby.

Using a piping bag was actually one of the “resolutions” I discussed at the beginning of 2014 in my post about Butternut Squash and Kale Salad.  Since I baked these at the end of December, it still counts as having fulfilled that resolution 😉

Chocolate Cupcakes with Peanut Butter Buttercream | A Nerd Cooks

Once I frosted them, it was getting to be a little late in the day and the light was starting to fade in my kitchen.  I actually ended up photographing these on my back deck on new year’s eve.  I set up on the table beside our charcoal grill and got to shooting.  Not sure if anyone saw me out there…Chocolate Cupcakes with Peanut Butter Buttercream | A Nerd Cooks

Both the cake and frosting recipes come from Joy the Baker’s newest cookbook, Homemade Decadence.

You’ll need:

For the cake –

  • Follow the instructions for making Joy the Baker’s Basic Three-Layer Chocolate Cake that I used in my Double the Chocolate Cake.  Stop short of pouring the batter into a cake pan.

For the Salted Peanut Butter Buttercream Frosting –

  •  4 sticks unsalted butter, room temperature
  • 1 1/2 cups smooth peanut butter (all-natural works best)
  • 1/2 tsp salt
  • 1 tbs vanilla extract
  • 6-7 cups powdered sugar
  • 3-4 tbs heavy cream or milk

Preheat the oven to 350 degrees F.  Line a muffin tin with liners.  Set aside.

Prepare the chocolate cake batter according to the recipe listed in my Double the Chocolate Cake post.  Fill the liners 2/3 of the way full.  Bake for 20-25 minutes, or until a knife/toothpick, when inserted into the center of the cupcake, comes out clean.

Allow the cupcakes to cool for 10 minutes in the pan, then remove and place them on a wire rack to finish cooling completely.

While the cupcakes are cooling, make the frosting.

Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is softened (about 1 minute).

Add the peanut butter, salt, and vanilla extract and beat well.

Add 2 cups of the powdered sugar and beat on low until well combined.

Add another 2 cups of sugar along with 3 tbs of heavy cream/milk.  Beat until combined.

Add the remaining 2-3 cups of sugar (depending on your desired consistency) and remaining cream/milk and beat until the frosting reaches the desired thickness.

Beat on medium speed until the frosting is smooth and fluffy (about 4 minutes).

Once the cupcakes are completely cool, frost them!  I also garnished a few with mini pretzels, and shaved some milk chocolate over top of all of them.  Not necessary, but pretty.

Chocolate Cupcakes with Peanut Butter Buttercream | A Nerd Cooks

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7 thoughts on “Chocolate Cupcakes with Peanut Butter Buttercream

  1. Pingback: Kale Salad Bowl with Tahini Dressing | A Nerd Cooks

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