Seriously. These cupcakes. I’m pretty sure they’re not real. Except, they have to be, because I made them, and if I do say so myself, they were awesome.
Chocolate. Peanut butter. More Chocolate. What the heck?
You should be. Try ’em for yourself.
These delectable treats came from Susannah’s Kitchen. I think Susannah has a death-by-chocolate wish. But I’m okay with it.
What You Need:
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
For The Peanut Butter Buttercream:
- 1/2 cup granulated sugar
- 2 large egg whites
- 1/8 teaspoon salt
- 12 tablespoons softened unsalted butter,
- cut into 1/2-inch pieces
- 1 cup peanut butter
- 2 teaspoons pure vanilla extract
For the Chocolate Coating
- 8 ounces semi-sweet chocolate, finely chopped
- 1 1/2 tablespoons vegetable oil
What You Do:
For The Cupcakes:
- Heat oven to 350 degrees F and line muffin pan with 10 cupcake cups.
- Combine flour, cocoa, baking soda, and salt.
- Separately, combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until blended. Fill cupcake cups, dividing evenly.
- Bake 25 minutes and let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Buttercream:
- Combine sugar, egg whites, and salt in bowl of electric stand mixer.
- Set up a double boiler (bowl over pan of simmering water.) and gently whisk until mixture registers 160 degrees F on instant-read thermometer.
- Transfer bowl to electric stand mixture, and whisk on medium-high speed until mixture thickens to a whipped cream consistency.
- Keep mixing on medium speed, and add butter, one piece at a time, until combined and creamy. Whip in peanut butter and vanilla and beat until smooth.
I have a nifty little icing tube thingy that helps me pipe icing beautifully (or so I tell myself), but you can also use a pastry bag. Pipe as much frosting as you want onto each cupcake, and chill until buttercream is completely firm. This takes about one hour. (Note: As much as I loved these bad boys, the icing kind of is the consistency of butter, so if you’re not into that, you can probably try adding less butter.)
Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water. Stir until chocolate has melted and mixture is smooth, and transfer to a large coffee mug.
You are now ready to combine all of your amazingness into a chocolate covered chocolate cupcake with peanut butter butercream. What?! Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream. Repeat x9.