Monday, September 22, 2008

chocolate chocolate cupcakes with peanut butter buttercream

at chelsea's personal request, i made 30 of these for her shower. sadly i'm not a cupcake fan but everyone loved them. i do like this frosting though! i can eat it out of the bowl! and i ate all the frosting and some of a cupcake after my wedding saturday night!
these cupcakes are super easy but really good. as with everyone i always use the top shelf chocolate and cocoa like valhrona or scharfen berger. i scoop my frosting out with a ice cream scoop then just smooth tall with a nice. you have to have as much frosting as cupcake! as you don't have to deal with a pastry bag.

chocolate chocolate cupcakes

makes 12 big ones

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cocoa powder (use the good stuff)
1/2 cup oil
1 cup water
1 teaspoon vanilla
1 tablespoon white vinegar
1/2 bag milk or dark chips
1/2 bag pnut butter chips

Mix all ingredients together until moist and well blended.Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.

peanut butter buttercream

Make 3 cups, enough for an ice cream scoop of frosting on 12 cupcakes (we like em big!)

16 tablespoons unsalted butter , softened
1 cup smooth peanut butter (don't use old-fashioned or natural brand)
2 1/2 cups confectioners' sugar
1/4-1/2 cup sifted cocoa powder
Pinch table salt
1 teaspoon vanilla extract
4 tablespoon heavy cream

In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

happy bride to be

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