Peanut Butter♥Chocolate Cupcakes
January 24, 2008 at 6:39 PM | Posted in cupcakes | 31 CommentsTags: chocolate glaze, peanut butter
Its all Nikki‘s fault! I have that stupid song stuck in my head.
“Peeeeannnut… peanut butter… and JELLY!”
(I always sing the “jelly” part very emphatically. I have no idea why!? haha)
I was singing that song when my husband came home from work and he immediately got excited. “Are you baking peanut butter cupcakes?” When I said no and explained about how I got the song stuck in my head, he looked so crestfallen that I knew I had to find a recipe for him. This isn’t peanut butter and jelly but I have a feeling he won’t mind. Am I great wifey or what? ;)
PUBLIC SERVICE ANNOUNCEMENT: You’ll notice that there’s a banner to a Valentine Blog Event that fellow foodie, Zorra, is hosting. Even though my entry might not be as heart-elaborate as some of the current entries (Nina’s heart turtle cheesecakes are freaking fabulous!), I thought it was ”heart” enough to enter my cupcakes anyways.
Check out the other entries here.
(Recipe from ::cupcakes!:: by Elinor Klivans | photos from me!)
Peanut Butter w/ Chocolate Glaze Cupcakes
Makes 12 cupcakes
INGREDIENTS
For cupcakes
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, softened
3/4 cup smooth peanut butter, room temp
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup milk
For chocolate glaze
1/4 cup heavy whipping cream
1 tbsp unsalted butter
1 cup milk chocolate chips
1/2 tsp vanilla extract
INSTRUCTIONS
To make cupcakes
Preheat oven to 350F. Line muffin tin cupcs with paper cupcake liners
Sift flour, baking powder and salt into a medium bowl and set aside
In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth.
On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth.
Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpic inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack.
To make chocolate glaze
In a medium saucepan, heat the cream and butter over low heat until the cream is hot adn the butter has melted. The mixture should form tiny bubbles and measure about 175F on a thermometer; do not let it boil.
Remove the pan from the heat, add the milk chocolate and let it sit in the hot cream for 30 secs to soften. Add the vanilla and whisk the glaze until it is smooth and all the chocolate has melted. (Return the glaze to low heat if necessary to melt the chocolate completely, whisking constantly.) The glaze should be thick enough to hold its shape when spread over the cupcakes. If it is too liquid to spread, let it sit at room temp for 5-15 minutes, depending on the temp of your kitchen.
Using a small spatula, spread 1 tbsp of glaze over the top of each cupcake. (Garnish with a pink fondant heart)
The cupcakes can be covered and stored at room temp for up to 3 days.
ENJOY! :)
Husband rating: A+++
He loves peanut butter and chocolate so this is the perfect cupcake for him! You don’t even wanna know how many he ate! Let’s just say its good that I don’t put calories on my cupcake recipes. LOL.
Wifey rating: A
I liked this cupcake alot but I am sure I’d *love* it if I was more of a peanut butter fan like my hubbie.
Other rating: A+
My dear friend, Rachel, was my non-hubbie guinea pig for this cupcake recipe and I have a feeling… well… I think the picture says it all! teehee.
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I’ve made this one and I really liked it. I like everything from that book. I didn’t have a cute fondant topper though. You win, CB!
Comment by racheypoo — January 24, 2008 #
PS I now have that song in MY head. Thanks a bunch! :p
Comment by racheypoo — January 24, 2008 #
Looks good to me! I luuuuv pb and chocolate together. YUM
Comment by slush — January 24, 2008 #
RACHEYPOO, thanky! the chocolate glaze was just missing something. I think the heart just makes it uber stinkin cute. You can blame Nikki for the song. I did. ;)
SLUSH, choco+pb combo is hard to beat but I do love a good choco+marshmallow combo. Mmmmm…
Comment by CB — January 24, 2008 #
AUGHH! Now I have the song in my head!! LOL
These look really good – I bet Sheridan would love these…hmm.. :)
Comment by April — January 25, 2008 #
This sounds so yummy! I love peanut butter + chocolate combo. So delish! I may have to break WW and make this dessert. :)
Comment by NinaBeth — January 25, 2008 #
My hubbie loves peanut butter, too. So I will make them soon.
Comment by zorra — January 25, 2008 #
Those look soooo yummy!
Comment by BBKiddo — January 25, 2008 #
These look so deeeelicious!!
Comment by HowToEatACupcake — January 25, 2008 #
APRIL, haha. blame nikki! I still have that damn song in my head 2 days later. I KNOW sheridan would love them! Make sure you tell her that your friend, Clara, made them so that she loves me best! ;)
NINA, ::chanting: make it make it! I am such a saboteur! ;)
ZORRA, Hi there! It must be a hubbie thang! haha. Thanks for hosting the Valentine event! Its too fun ♥
BB, oh trust me they were! Ask Racheypoo. She’ll confirm for you!
HOWTOEAT, you DEFINITELY have to make these!
Comment by CB — January 25, 2008 #
In reply to your recipe suggestions:
I’ve done the Samoas and the hummingbird cupcakes from Chockylit’s blog. They’re on my blog somewhere. The Samoas didn’t turn out so well, because I had problems with the custardy “caramel” topping stuff… It was awful. But the hummingbird cupcakes were absolutely lovely!
I like the idea of the rootbeer float cupcake. And I’m always willing to test out a new vanilla cake recipe. I’ll keep those two in mind, definitely! Thank you so much! :D
Comment by HowToEatACupcake — January 25, 2008 #
HOWTOEAT, aaawww bummer about the samoas. I was looking forward to those ALOT since they are my fav girl scout cookie. So awesome to hear about the hummingbird one though! Definitely let me know about the rootbeer and vanilla. :)
Comment by CB — January 25, 2008 #
I tried them — and they were delish. I posted your recipe on my blog. Mine weren’t as soft as yours look though, thanks so my unpredictable oven, and probably user error!
Comment by Natalie — January 26, 2008 #
NATALIE, too cool! Glad you liked them! I LOL @ “user error”. I always say “cupcake-er error” myself. hahaha.
Comment by CB — January 26, 2008 #
These look and sound so wonderful, another one I must try someday soonish!
Comment by Pixie — January 31, 2008 #
PIXIE, thankyou! You will not be disappointed. ;) ps. Nice to “meet” you!
Comment by CB — January 31, 2008 #
As a witness to trying these cupcakes (thanks to SBGEX!) I have to rate them with an A+
Comment by Beth — February 2, 2008 #
BETH, w00t w00t! so… BU?? ;)
Comment by CB — February 2, 2008 #
These are just too cute!
I read that you were looking at making biscottis. Well, I just made some last week and it was so easy to make and such a hit!
Comment by coco — February 13, 2008 #
hi, i was searching for peanut butter cupcakes and landed here! are the cupcakes moist? :)
Comment by maya — February 25, 2008 #
Hi MAYA, they were so good. very moist! I think you’ll love them! Thanks for stopping by!
Comment by CB — February 25, 2008 #
I just made these cupcakes today, and they are fantastic! I love peanut butter but have always been reluctant to make peanut butter cupcakes because I thought they might be too heavy or dense. But not so – they were super moist and super soft, and so full of peanut butter flavor. I was really blown away! :)
Comment by jamieanne — June 24, 2009 #
So glad you enjoyed the recipe! Thanks for commenting and letting me know :)
Comment by CB — June 24, 2009 #
do you mean 1/4 CUP heavy whipping cream? just wanted to clarify!
Comment by quirkyhill — September 7, 2009 #
Ooops! Sorry about that. Yes, it is 1/4 CUP heavy whipping cream. Good catch. I edited my post.
Comment by CB — September 7, 2009 #
hi, thanks for replying my mail!
i made a batch just before i saw your reply; they’re delicious – and yes, i did use 1/4 cup of cream! :)
Comment by quirkyhill — September 7, 2009 #
I made these cupcakes tonight and they were a hit! First time making peanut butter cupcakes, I love peanut butter, and they were great. All of my friends loved them as well. I made butter cream frosting only because I needed quick white frosting. Next time I will do chocolate and white chocolate icing! mmm!!
Comment by Liz — February 2, 2010 #
Glad they were enjoyed by all! That white chocolate icing alternative sounds yum!
Comment by CB — February 2, 2010 #
I made these cupcakes in December for my boyfriend, who just got back from Iraq. I put chocolate chips in them, no frosting (I had chocolate, but airport security wouldn’t let it thru in my carry on bag and I didn’t want to frost them right there in the airport) and he loved them. Will be making again tonight for a work party and will post on my blog, with proper credit of course :)
Comment by Nikki — February 17, 2010 #
Do you think it would still be good if i substituted the chocolate glaze with nutella?
Comment by barakathnisha — April 26, 2010 #
Oh sure! Give it a try and let me know what you think! :)
Comment by CB — April 27, 2010 #