Friday, May 9, 2014

Peanut Butter Chocolate Chip Cupcakes with Peanut Butter Frosting


So confession sometimes I am a 12 year old at heart.  In the past two week I have gotten totally sucked into the Divergent series...almost more than I did with Hunger Games.  Like I said, I am 12 sometimes.  Any who reading Divergent has gotten me thinking about how often I have a tendency to flash back in life sometimes because of something I see, hear or smell.  How even the smallest of things can do this, like someone's voice.  Even the simple smells of certain things cooking or baking does it.  It left me wondering though if others do this too?  Or  I am I totally just weird.  I am trying harder these days to not dwell on things of the past even though there are constant everyday reminders of it.  But there is so much to look forward to in the future.  The wedding is less than a month off and it feels like there is still so much to do...including going to three weddings over the next three weekends!  Plus making a 100 cupcakes and a cake next week for the wedding.  I am so excited for the next month and the months and years to come!  

Before all of this craziness though there was an April birthday, with another request for peanut butter.  I keep saying I am going to stop taking requests for this, but like normal, I have a hard time saying no.  This time the cupcakes were peanut butter chip with peanut frosting, and I was okay with it because I found a Joy the Baker recipe to try for the cupcakes. I had to go with my old standby Ina Garten peanut butter frosting recipe.  I forgot to take a picture of the final, final cupcakes, but I did top them off with little mini peanut butter cups from Trader Joe's.  The cupcake were light and moist with just the right amount of peanut butter and chocolate so that the peanut butter frosting wasn't over the top.  So if you are a huge fan of peanut butter these cupcakes are perfect for you.  Enjoy!



Although it has been crazy lately, this has kept me going and kept me baking...thanks again Sanjula!


Time for a little folding action with the chopped chocolate chunks.  The pictures of just the batter were a bit boring so on with chocolate chunks it is!


Naked cupcakes...I love that you can see the chocolate chunks in them.


Peanut Butter Chocolate Chip Cupcakes: (recipe adapted from Joy the Baker)
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chunky peanut butter
6 tablespoons (3/4 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1 cup semi-sweet chocolate chips

Peanut Butter Frosting: (Recipe from Ina Garten - Kathleen's Peanut Butter Icing)
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup skim milk
24 mini peanut butter cups or 12 Reese's cups halved

1.  Preheat oven to 350 degrees F.  Line two cupcake tins with 12 paper cupcake liners and spray the bottoms of with non-stick cooking spray.  

2.  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.  

3.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the peanut butter, butter, granulated sugar, and brown sugar until fluffy; 3-5 minutes.  Add eggs, one at a time, beating on medium speed for one minute between additions.  Stop and scrape down the bowl as necessary.  Beat in the vanilla extract.

4.  With the mixer on low speed, add half of the flour mixture until just incorporated, then slowly pour in all of the buttermilk.  When the mixture just starts to come together, add the remaining flour mixture and beat on low until the mixture has almost come together. 

5.  Remove the bowl from the mixer and add the chocolate chips.  Finish incorporating the mixture with a rubber spatula.

6.  Fill the cupcake liners 2/3 full.  Bake for 12-15 minutes or until a toothpick comes out clean. (Be very careful of over baking!  Check often, and early.)

7.  Let the cupcakes cool in the ans for 2-3 minutes and then move to cooling rack to finish cooling.  While the cupcakes are cooling prepare the frosting.  

Preparing the frosting:
1.  In a medium bowl, using an electric mixer, beat the butter and peanut butter until light and fluffy.  Then mix in one cup powdered sugar, salt, vanilla extract and heavy cream.  If the frosting is not the desired consistency, mix in a half a cup of powdered sugar at a time until desired consistency is reached.

2. Frost the cooled cupcakes and top with half of a Reese's cup or mini peanut butter cup.  Serve and Enjoy!

*Best stored in airtight container at room temperature.

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