Tuesday, March 1, 2011

Chocolate Cupcakes with Peanut Butter Buttercream

This week my coworker Emily celebrated her birthday.  She requested plain chocolate cupcakes with no frosting.  She specifically said “no filling, no ganache, just plain Duncan Hines chocolate cupcakes”.  So, that’s almost what she got.  I did leave a few cupcakes un-frosted just for her.  And I did use a boxed cake mix but I doctored it up.  I do prefer Pillsbury to Duncan Hines but I believe any old cake mix will work with this recipe.  Finally, I decided to go with a whipped Peanut Butter Buttercream Frosting.  It was creamy and delicious.  The peanut butter flavor was not too overpowering and and meshed so well with the chocolate.

I just realized that this is my second chocolate/peanut butter combo post.  I really do love peanut butter, in case that wasn’t obvious already!

I also really love raw cake mix.  I minored in biology and loved microbiology in college. In that class I learned that bacteria really does exists but when I’m baking, I choose not to believe in salmonella and I believe that, if raw eggs haven’t harmed me this far, a few more won’t hurt, right?

For the cupcakes: (printable recipe)
ingredients:

1 (18.25 ounce) package chocolate cake mix
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
4 eggs, lightly beaten

prep:
1. Heat oven to 350 degrees and line muffin tin with paper liners.
2. Beat together the cake mix, buttermilk, oil and vanilla until combined.  Add the eggs, one at a time and continue to mix two more minutes until the batter is smooth.
3. Scoop the batter into lined muffin tins and bake for 18-20 minutes.
4. Transfer to wire cooling rack and allow to cool fully before frosting.

adapted from Gimme Some Oven

For the Buttercream: (printable recipe)

ingredients:

1/2 cup (1 stick), butter, room temperature
2/3 cup whipped creamy peanut butter1 – 2 cups powdered sugar
1/2 + Tb. milk
1/2 T. vanilla
pinch of sea salt

prep:
1. Combine butter and peanut butter, milk and vanilla  in the bowl of a stand mixer fitted with a paddle attachment.
2. Slowly add powered sugar, small amounts at a time until your desired consistency is reached. (The frosting can be thinned out with more milk if needed)
3. Continue to whip on high speed until the frosting is airy and fluffy, 3-4 minutes.

adapted from Brown Eyed Baker

 

2 Responses to “Chocolate Cupcakes with Peanut Butter Buttercream”

  1. #
    Kenni — March 6, 2011 @ 8:07 am

    As long as you're immune system is strong you can eat as much cake batter as you want! I do anyway!

  2. #
    marla — September 7, 2011 @ 9:36 pm

    Chocolate & PB are always a win!
    Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.
    http://su.pr/2j5eSB

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