Happy Birthday Julianne!
Chocolate Peanut Butter Cupcakes
for the cupakes...
* You could just use your favorite chocolate cupcake recipe. If you don't have one, try this...
3/4 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 cup buttermilk
1/3 cup vegetable oil (or canola oil)
1 teaspoon vanilla extract
for the peanut butter buttercream frosting...
1/2 cup sugar
2 egg whites
1/8 teaspoon salt
12 tablespoons (2 sticks) butter, softened
1 cup peanut butter
2 teaspoons vanilla extract
for the chocolate coating...
about 1 cup chocolate chips or other semi-sweet chocolate finely chopped
1 1/2 tablespoons vegetable oil or canola oil
to make the cupakes...
* You can use your own favorite chocolate cupcake recipe or -
In a large bowl, whisk sugar, buttermilk, oil, egg, and vanilla until smooth. Whisk in flour, cocoa powder, and salt until combined and smooth. Divide batter into 12 muffin cups that have been prepared with paper liners.
Bake at 350 degrees 20 minutes until center is set. Cool in pan for a few minutes, then remove from pan and cool on a wire rack until completely cool.
to make the peanut butter buttercream frosting...
*This frosting is very light, fluffy, and creamy. It's very good, but it's not quite the same as what my mom used to make for my sister. I might need to try her frosting in this recipe next time.
Using an electric mixer (preferably a stand mixer), whisk sugar, egg whites, and salt until combined. Set the bowl over a pot of simmering water and whisk until the mixture reaches 160 degrees on a candy thermometer. Immediately transfer to the mixer fitted with the whisk attachment. Whip on medium-high speed until the mixture resembles shaving cream and is cool (about 10 minutes). On medium speed, whip in the butter, in about 1-inch pieces at a time, until creamy. Add peanut butter and vanilla and beat until smooth.
to assemble the cupcakes...
Place frosting in a pastry bag fitted with a large round tip, or place it in a large ziplock bag and cut the corner of the bag. Pipe the frosting high on each cupcake. Refrigerate frosted cupcakes for about 1 hour until the frosting is firm.
to make the chocolate coating...
Melt the chocolate in a microwave safe bowl at 30 second intervals on 50% power setting - or - melt in a small bowl set over a small pot of simmering water. Stir in the oil until completely incorporated and smooth. Transfer the chocolate coating to a large, deep mug.
Holding each cupcake by its bottom, dip each frosted cupcake into the chocolate, remove from chocolate, and allow excess chocolate to drip off for a few seconds. Transfer the cupcake to a cooling rack, sitting right side up. You can refrigerate the cupcakes for a few minutes to harden the chocolate coating, or allow them to sit at room temperature for a bit longer before serving. Enjoy!!
Here's a picture of Julianne and me from several years ago (obviously because my hair was so blonde). I wish I could deliver these cupcakes to her - if only she didn't live 2000 miles away... Happy Birthday, Julie!