Peanut Butter Cupcakes with Chocolate Frosting
Ingredients
Cupcakes - makes 12130g SR flour
1/4 teaspoon salt1/8 teaspoon bicarbonate of soda
90g unsalted butter - softened
110g caster sugar
2 medium eggs
1/2 teaspoon vanilla extract
90g smooth peanut butter
2 tablespoons natural Greek yogurt
25g each plain chocolate and butterscotch chips
70g unsalted butter - softened
140g icing sugar
1 tablespoon cocoa
1 tablespoon hot water
50g plain 70% chocolate - melted
Method
Preheat oven to 180C, place 12 muffin cases into the holes in a muffin tin.
Sift flour together with salt and bicarbonate of soda.
Cream butter and sugar until light and fluffy.
Beat in the eggs, one at a time, with a teaspoon of flour to prevent curdling.
Next, beat in the peanut butter, yogurt and vanilla extract.
Fold in the rest of the flour, followed by the chocolate and butterscotch chips.
Divide the mixture equally between the paper cases, then bake for about 20-25 minutes until risen and firm.
Cool on a wire rack.
Make the frosting by beating the butter with the sifted icing sugar and cocoa, and the water until light and fluffy. Then beat in the melted chcolate. Spread or pipe the frosting over the cooled cupcakes. (If you want to pipe a thick swirl you will need more frosting than this - probably double the amount!)
The caramel flavour of the butterscotch chips really enhances the peanut butter flavour, while the chocolate frosting adds a creamy richness that you don't get from the light sponge of the cupcakes.
This recipe was inspired, in part, by Martha Stewart's recipe for Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly
ps - the winning cupcakes on the National Cupcake Day link look fabulous! Shows how much difference a piping bag makes!
What's wrong with your cupcakes - they look great. More importantly, what did they taste like? I'm sort of ignoring National Cupcake Week. I made some cupcakes last Friday, but doubt I shall get the post up by the end of this week as am way behind with my posts at the moment.
ReplyDeleteThe frosting is too untidy, Choclette. Not only was there not enough to pipe, it didn't want to stick to the cake when I tried to spread it.
ReplyDeleteThe recipe for the actual cupcakes sounds so good it doesn't need frosting! Peanut butter, yoghurt, chocolate and butterscotch chips? Yum!
ReplyDeleteI think you're right, Foodycat. Knowing when to stop is important in baking as well as art! ;)
ReplyDeleteI think they sound really good. I know what you mean about the appearance - I think your cupcakes look lovely but I've made cupcakes and spread the icing on (red velvet cupcakes when I first started blogging) and then subsequently bought a piping bag and nozzles to create more elaborate decorations (coffee and walnut cupcakes) but doing so wrecks the cake/frosting balance and you end up with too much sweet, sickly frosting for the amount of cake (I'm not a fan of buttercream frosting in general!). So I think yours look just right for eating, even if they wouldn't win decorating contests!
ReplyDeleteSuelle, I'm not a big cupcake fan, but the idea of peanut butter cupcakes might sway me! Especially with yoghurt in the mix!
ReplyDeleteI thought you'd used up all your butterscotch chips though? Did you find/make more locally?
C - I agree with what you say about piping needing too much over-sweet frosting - I started piping these and only did 5 cupcakes with the frosting, so had to redistribute it with a knife and managed to do all 12.
ReplyDeleteCelia - I'm stretching out the last of the butterscotch chips - by my calculations I've got about 40-50g left for one last bake. Even though I think they're quite an artificial smell and flavour, Hubs loves them!
Suelle, I best they taste good. Chocolate and peanut butter make a good team.
ReplyDelete