No-Bake Fresh Strawberry Cream Cheese Pie ». Divine! Usually I don’t mess with anything as important as straight chocolate, but I took a deep breath and trusted, and your recipe came through! Pour the batter into prepared cupcake liners, filling each about 2/3 full. If you chop the peanuts fine enough, they won’t be crunchy or anything. They’re tender, flavorful, and EASY, making this updated recipe the indisputable peanut butter cupcake champion! Stir in boiling water until well combined; the batter will be thin. Overall, a big hit; really delicious and cute. Fyi, the cocoa powder that you used “link” is broken. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I made these once for my dad’s birthday because he’s a big Reese’s cup lover, and they were such a hit that I’m making them as a surprise for my parents 22nd anniversary. It combines both types, is great if you can’t find cocoa that’s entirely Dutch processed, and results in a darker, fudgier chocolate cupcake. Chocolate Cupcakes with Blackberry Buttercream, 2 1/2 ounces bittersweet chocolate (60% cacao), 3 ounces cream cheese (I used light), at room temperature. If you’re frosting a small two layer cake, you can frost the middle and top. But they have been a bit dry so I can’t wait to try this revised recipe! . Instead, you’ll need just three bowls: two medium or large bowls (one for dry and one for wet), and one small bowl (to mix together the chocolate and boiling water). The chopped peanuts really add flavour. This is critical. Set aside. I made 1 1/2 recipes for a 9 x 13 and worked out great. Preheat the oven to 350°F (177°C). In the future, I might try a chocolate base with a peanut butter buttercream and see how those pair. Hi Sally, these cupcakes were delicious, the buttercream was absolutely amazing! For pretty piping, use a 1M Wilton tip or an 825 Ateco open star tip. Read more about what information we store and how we use it in our Privacy Policy. VIDEO below! Check out the video below to see how these cupcakes come together. Use Dutched cocoa powder or one that combines Dutched and non-Dutched. deserve it. I love the new version I’ve come up with because it has even more chocolate flavor. Enough to frost 6-8 cupcakes or a 6 inch cake. And by “oldie” I’m referring to this recipe which was originally published 3 years ago when this blog was a wee little babe. If you have any questions or would like permission, please contact me. Small batch of chocolate cupcakes with fluffy peanut butter frosting. I’m baking these for my sons first birthday but I know my picky eating kids will not like it if they feel anything crunchy in the cupcakes. Line 15 muffin cups with cupcake liners. I have done that with your Nutella frosting recipe and it was delicious. Thank you, Sally!!! This is going on my must-try list. The cupcake batter is made in one bowl; no mixer needed! Because the cupcakes are peanut butter flavored, we won’t miss the butter. Find a reason to make these beauties. The cakes were thick so baking time was long but they turned out beautifully. So moist and a great mix of flavors, icing was a great consistency too. No matter what chocolate chip percentage you choose, it’s imperative that you use Dutched cocoa powder. Your email address will not be published. It made about 42 minis. Though it’s technically “wet,” it’s heavy, dense, and actually pretty drying. If you follow me on Instagram you may remember seeing a sneak peek of these cupcakes a few weeks ago. The cake itself had a great peanut butter flavor and was so moist and delicious. Rather, they’ll melt right into the cupcake itself. But I did a total portion of 1/3 C. of finely ground peanuts AND Reese’s Pieces(since I do love peanut butter)…so proportions for the recipe didn’t change that input. Suggestion: Try these with caramel frosting. Add the flour mixture alternately with the buttermilk mixture, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). Without it, your cupcakes will sink and be sad and you’ll be mad at me. These were delicious! These cupcakes are the ultimate chocolate and peanut butter dessert! Didn’t want a chocolate and didn’t want a sickenly sweet frosting…so this recipe is great with it only using 1C. In a medium bowl, add the flour and baking powder and stir with a fork to combine. Add the chopped chocolate and melt until smooth. Remember: proper room temperature butter! Delicious! Another delicious recipe of yours I will add to my collection. Line a second pan with 2-3 liners because this recipe yields 14-15 cupcakes. Add about an inch of water to a pan and bring to a simmer. Beat it together, then add vanilla extract, a giant spoonful of creamy peanut butter… Can I use heavy whipping cream Instead of heavy cream for the frosting? I made them for my mom-in-law’s birthday last year, going to make them again for her 70th this year! My cupcakes came out a bit crunchy on top and I know it was an error of mine but I was just wondering whether you would maybe know what I did wrong? They were fantastic! Please leave a comment on the blog or share a photo on Instagram. It work wonderfully and the icing was AMAZING. Same delicious recipe, new prettier photos, and my current craving for chocolate and peanut butter satisfied. By Rebecca Swanner | April 13, 2018 | 13 Comments. coconut oil. It makes a lot of icing so I had some left over but better too much than not enough! I made the cup cakes today, DELICIOUS!!! If you’ve been following Let’s Eat Cake, you know that we’re huge fans of the classic combination. Using a butter knife or a pastry bag with a piping tip, generously frost the tops of all the cupcakes. They’re perfect for when you’re in the mood for a decadent treat. I simply reconstituted it with equal portions powder to milk. Add the dry … The greatest PB+J ever. Hi! Combine first 6 ingredients in a bowl. Turn off the heat and place a heatproof … I'm the founder and Editor-in-Chief of Let's Eat Cake: The world's first smart, funny lifestyle site for women. Avoid overmixing. Scrape down the bowl then add the vanilla and 1 teaspoon milk. I left out the peanuts because i didn’t have any and halved the recipe. Bit unsure so I thought I’ll ask here. Peanut Butter Cup Stuffed Chocolate Peanut Butter Cupcakes. Those peanut butter cups on top practically scream “EAT ME!”. And, thanks for letting me know. SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM. These are some gorgeous but fun looking cupcakes. To make these cupcakes, I first created a rich chocolate cake base using Dutched cocoa and Private Selection 62% chocolate. Let cool in the muffin tin for 5 minutes before moving the cupcakes to a wire cooling rack. Otherwise, there should be enough for a single rose swirl. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Learn how your comment data is processed. I bake for the Chicago Bears and they were a HUGE hit with the team and staff! Thank you for perfecting your recipe! I don’t recommend cake flour– it’s too light for the peanut butter and this amount of wet ingredients. I made this for my nieces birthday and everybody loved it! How long will it keep in the fridge? Thank you so much! Along with Chocolate and orange, chocolate and peanut butter are one of my favorite flavor combinations. No, I don’t recommend using melted butter or softened butter (even as a combo!) Grab a glass of milk and enjoy! What I also love about this recipe is that it’s so easy. now it literally tastes like a peanut butter cup. (he’s better at cooking muffins though so maybe I’ll get muffins, I’m not complaining lol) Set aside to cool slightly. Batch after batch of chocolate cupcakes rose in the oven and sank in the middle. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Chunky peanut butter is usually thicker and drier than creamy peanut butter. Stir until combined. Disclosures, Disclaimers, and Private Policy, Easy Mini Cheesecake Recipes (Small Batch), 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened, 1/4 cup buttermilk or whole milk with 1 teaspoon lemon juice added, room temperature.