Peanut Butter Chocolate Chip Cupcakes 1 cup unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
3/4 cup smooth all natural peanut butter, at room temperature
1/2 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
2 cups semi-sweet chocolate chips
For Cupcakes: Preheat oven to 350 degrees F. Combine milk and vanilla in small
bowl. Combine flour, baking powder and salt in bowl. Beat Butter and sugars in
mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in
peanut butter. Add half the flour mixture and blend slowly. When fully
incorporated, add milk mixture. Continue to blend slowly. Add remaining flour
mixture and mis on low speed just until incorporated. Add chocolate chips and
fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes,
or until tops spring back when lightly touched and the edges are golden brown. For mini cupcakes, bake 12-15 minutes.
Yield: about 16 cupcakesChocolate Frosting
9.5 oz. bittersweet chocolate, finely chopped
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream
Melt the chocolate in the microwave by heating in 20 second intervals and stirring between each. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately before the chocolate hardens and the frosting sets.
Yield: enough frosting for 2 dozen cupcakes
Recipe adapted from Recipe Snobs and Annie's Eats
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream
Melt the chocolate in the microwave by heating in 20 second intervals and stirring between each. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately before the chocolate hardens and the frosting sets.
Yield: enough frosting for 2 dozen cupcakes
Recipe adapted from Recipe Snobs and Annie's Eats
