Monday 30 July 2012

Dark Chocolate Cupcakes with Peanut Butter Frosting

Peanut Butter Frosting

I made these cupcakes sometime back but did not like the way I frosted it… at that time I didn’t have those jumbo size icing tips and I tried to frost it aiming for a nice swirl design and failed terribly …. so don’t judge by this picture….These are rich and incredibly moist cupcakes with a light and fluffy texture. These are made by the same method used for making brownies – melted chocolate is added to a whisked mixture of eggs and sugar, and then flour is stirred in. The resulting batter almost resembled a mousse; both thick and light. And this is my attempt on trying Peanut Butter frosting; I think you will like this frosting only if you like peanut butter… otherwise I doubt… we loved these chocolate cupcakes more than the frosting

Dark Chocolate Cupcakes with Peanut Butter Frosting
(Recipe from Brown Eyed Baker)
 Prep Time: 20 minutes
Bake Time: 18-20 minutes
Cooling Time: 45 minutes

Yield: 12 cupcakes

8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup (1.5 ounces) Dutch-processed cocoa powder
¾ cup (3.75 ounces) all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup (4 ounces) sour cream
  • Adjust oven rack to lower-middle position and preheat to 350°F/ 175°C. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
  • Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
  • Whisk flour, baking soda, and baking powder in small bowl to combine.
  • Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
  • Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
  • Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Peanut Butter Frosting
Yield: Enough to frost 12 cupcakes
Prep Time: 10 minutes
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1/3 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.

Peanut Butter Frosting

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  1. lovely, the frosting especially has my attention

  2. Looks tempting and delicious..

  3. The cupcakes look fabulous Swapna! Im not a fan of peanut butter, but the cupcakes sound divine!

  4. It looks so so tempting, I am making it this weekend :D
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  5. Umm delicious,feel like picking one,..

  6. Looks very yummy! lovely presentation!

  7. I would lick that frosting first! It looks so yummy!

  8. Looks delicious...

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  10. Damn cute and gorgeous cupcakes.

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  13. So nice looking cupcakes! Absolutely adorable! I like decoration and your cups choice! Great job!


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