Chocolate Peanut Butter Cupcake

Chocolate Peanut Butter Cupcake
 

Hard to imagine that some people don’t like peanut butter. Are you perhaps one of them who’s getting frown eyebrows when your neighbor brings out a peanut butter sandwich (I can tell you, at least overhere in Holland there are plenty) and maybe this particular cupcake leads you to think in a somewhat suspicious way? Then maybe I can persuade to try this one sometime anyway.

Do you like chocolate? I guess you most certainly do. The cake itself is heavenly tender and has a full, dark chocolate taste. Because a little espresso is added to it, the flavor of chocolate expresses itself even more and leaves a long sticky taste on the back of your tongue after you take a bite of it. Have you ever had one of those moments you catched yourself smacking when you ate something that you found really good? Precisely, this cupcake causes such a moment. Maybe this is the right argument to prepare it yourself? I have described the recipe for chocolate cupcakes in an earlier post, so nothing stands in your way and everything is ready to give it a try.

So much for the cake…

Then the next ingredient; buttercream, well who doesn’t like this. Of all the toppings for cupcakes, buttercream is by far the most favorite, the taste is always fantastic and also its preparation isn’t something that’s impossible to accomplish. No, quite the contrary, it’s ready within half an hour and ready to use for decorating your cupcakes or other cakes. In a matter of speaking, you can say you will be eating this buttercream a lot sooner then the time you need for cleaning up your kitchen. I’ve described my recipe of butter cream on my website already in an earlier post (the only thing you need to add is peanut butter and adjust the quantity of the buttercream), so it’s all ready for you to go a step further and decorate your chocolate cupcake.

Then, last but not least; the peanut butter! I know, not everyone is fond of it, some even have an aversion to it. Still, this creamy stuff in combination with buttercream definitely has a different effect than you might think at first. At least it hasn’t got the sticky granular experience you encounter if you don’t like it. No, by mixing peanut butter with buttercream the structure becomes quite different and your taste experience gives you a completely opposite feeling than when you eat it pure. In case you even oppose the taste of peanuts (which seems a little less obvious to me),  also the distinctive flavor of this is driven somewhat into the background by the incorperated sugar into the buttercream. Combined with the taste of the chocolate cupcake, I think you’ll be ‘sold’ and possibly this will put your thoughts about peanut butter in an entirely different context.

Should I have tempted you to prepare it yourself sometime, then I advise you to mix a small amount of buttercream with peanut butter first and take a gently bite together with a piece of your chocolate cupcake. Taste it, and if you think, mwah, not my cup of tea, then at least you’ll have a chock full bowl of buttercream to decorate your cupcake with. I always prepare my own peanut butter, but to make it even easier for you, you can of course also use a jar from the supermarket.

I wish you lots of luck!!

Chocoladecupcake met Pindakaascreme

 

Recipe Chocolate Peanut Butter Cupcake

Prep Time: 1 hour, 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 40 minutes

Serving Size: 16 Cupcakes

Recipe Chocolate Peanut Butter Cupcake

Ingredients:

    Cupcakes
  • 200 gr flour
  • 25 gr cocoa powder
  • 200 gr sugar
  • 125 gr butter
  • 150 gr dark chocolate
  • 120 ml heavy cream
  • 80 gr sour creme
  • 30 ml espresso
  • 2 eggs
  • ¼ tsp baking powder
  • ¼ tsp salt
  • Buttercream
  • 4 egg whites
  • 200 gr granulated sugar
  • 300 gr (super)soft cubed butter
  • 130 gr peanut butter
  • ⅔ tbsp vanilla extract (see recipe)
  • ⅛ tsp lemon juice
  • pinch of salt
  • Extra
  • 4 tbsp spinkles of dark chocolate
  • Requirements
  • Paddle attachment

Directions:

    Cupcakes
  1. Preheat the oven to 170°C (NO FAN).
  2. Take a muffin pan and fill them with paper cups.
  3. Prepare the espresso and allow to cool completely.
  4. Mix in a bowl the flour, cocoa powder, baking powder and salt and set aside.
  5. Melt by stirring the butter and the chocolate in a saucepan on a low heat and set aside.
  6. Mix the eggs and sugar until foamy in a bowl with your stand mixer.
  7. Add the heavy cream, sour creme and the cooled espresso.
  8. Add the melted butter/chocolate mixture and mix 1 (one) minute more until a well combined batter.
  9. Sift the flour mixture into the batter and stir firmly by using a spatula.
  10. Fill the paper cups ⅔ with batter and bake for 20 minutes.
  11. Set aside and leave to cool completely.
  12. Buttercream
  13. Stir egg whites and sugar in a mixing bowl 'au bain marie' to a temperature of 60°C (in case you don't have a candy thermometer: test the mixture carefully between your fingers. When you don't feel the sugar crystals anymore, then the mixture is ready for further use).
  14. Add salt and lemon juice.
  15. Mix the mixture with the whisk of your standmixer on middle speed until stif and shiny.
  16. Remove the whisk from your standmixer and attach the paddle.
  17. Add cubes of butter one by one with standmixer on middle speed.
  18. Add peanut butter and keep mixing
  19. Add vanilla extract after butter and peanut butter have been absorbed completely.
  20. Mix for 1 minute on high speed and your buttercream is ready for use.
  21. Finish
  22. Put butter cream in a piping bag and decorate the cupcake with a shape to choice.
  23. Sprinkle the buttercream with sprinkles of dark chocolate.
http://murielsbakingpassion.com/chocolate-peanutbutter-cupcake/

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