Chocolate Peanut Butter Cupcakes

The name says it all for these out-of-this-world cupcakes.

By The Editors

In Baking Kids Love (Andrews McMeel Publishing), from which this recipe is excerpted, pastry chef and cookbook author Cindy Mushet shares delicious, fun, and crowd-pleasing recipes that get the kids in the kitchen and ready to help along. These sinful cupcakes combine the classic flavors of chocolate and peanut butter. Need we say more?

Ingredients:
Chocolate Celebration Cake baked into cupcakes (get the recipe here)

For the frosting:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1 3/4 cups powdered sugar
1 1/4 cups creamy peanut butter (not natural style), at room temperature

To decorate:
Reese’s Pieces, cut-up peanut butter cups, or chocolate sprinkles (optional)

Tools:
Measuring cups and spoons
Large bowl
Fine-mesh sieve
Electric mixer
Silicone spatula
Small offset spatula

Directions:
1. Bake the cupcakes: Bake the chocolate cupcakes as directed and let cool completely.

2. Make the frosting: Place the softened butter in the large bowl. Sift half of the powdered sugar over the top of the butter. Using the mixer, beat on medium-low speed to blend it in thoroughly. Turn off the mixer and scrape down the sides of the bowl with the silicone spatula. Sift in the remaining powdered sugar and beat on medium-high speed for about 2 minutes, or until the mixture is blended and fluffy. Turn off the mixer and scrape down the sides of the bowl.

Add the peanut butter and beat on medium-high until blended and smooth. Scrape down the bowl one last time, and make sure there aren’t any pockets of sugar or peanut butter hiding in the bottom of the bowl.

3. Frost the cupcakes: Divide the frosting evenly among the cupcake tops. There is enough frosting for about 2 level tablespoons on each cupcake. Using a small offset spatula, spread it all the way to the edges. These are delicious just like this. If you like, decorate the top with Reese’s Pieces or anything you like.

You can keep the cupcakes at room temperature for 2 days. After that, store any leftovers in the refrigerator. The frosting gets really hard in the fridge, so let the cupcakes sit at room temperature for at least 30 minutes before serving.

Makes 24 cupcakes

From Baking Kids Love © 2009 by Sur La Table with Cindy Muschet. Photographs © Maren Caruso. Reprinted with permission from Andrews McMeel Publishing, LLC.

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