Chocolate Peanut Butter Cupcakes Oven Recipe

Chocolate Peanut Butter Cupcakes Oven Recipe




Ingredients:

For the Chocolate Cupcakes

3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

* 1/2 cup granulated sugar
* 2 large egg whites
* 1/8 teaspoon salt
* 12 tablespoons softened unsalted butter, cut into 1/2-inch pieces
* 1 cup peanut butter
* 2 teaspoons pure vanilla extract

For the Chocolate Coating

* 8 ounces semi-sweet chocolate, finely chopped
* 1 1/2 tablespoons vegetable oil

Preparation steps:

* Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.
* In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
* In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.
* Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
* While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.
* Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
* Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.
* On medium speed, add butter one piece at a time, until combined and creamy.
* Whip in peanut butter and vanilla, and beat until smooth.
* Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).
* Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
* Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
* Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.
* Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.
* Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.
* Before serving, let cupcakes rest a few minutes so chocolate can set.

Enjoy